Recipe Question..

misjenn

Do you think I could use pound cake instead of hard bread in a dessert recipe?

Tess12

What's the recipe?  If it's something like bread pudding, then no.  But something else, maybe.

LoriFalce

Tess12:

What's the recipe?  If it's something like bread pudding, then no.  But something else, maybe.

Are you kidding? Have you ever had bread pudding made with cake? (slobber) My best bread pudding recipe is made with glazed cherry cake donuts. I could make one of those big hotel buffet pans of it and eat the whole thing with a giant glass of milk.

Yes, you can use pound cake instead of hard bread, but you may want to toast it or at least leave it out to stale so it is dry. What are you making, and I'll be able to give you a better idea.

Tess12

LoriFalce:

Tess12:

What's the recipe?  If it's something like bread pudding, then no.  But something else, maybe.

Are you kidding? Have you ever had bread pudding made with cake? (slobber) My best bread pudding recipe is made with glazed cherry cake donuts. I could make one of those big hotel buffet pans of it and eat the whole thing with a giant glass of milk.

Yes, you can use pound cake instead of hard bread, but you may want to toast it or at least leave it out to stale so it is dry. What are you making, and I'll be able to give you a better idea.

Won't the pound cake fall apart?  I don't see that working out well.

LoriFalce

Nope. It just soaks it up, and you don't have any tough places, and it's so creamy. I've even made french toast with pound cake and angel cake. THAT can fall apart if it soaks up too much, but you just have to be careful.

misjenn

Darn. Its Mango Bread Pudding.

3 T unsalted butter, melted, divided

1 Mango, firm but ripe

6 cups firm bread cubes

6 large eggs

1 can lowfat evaporated milk

1/2 c. packed brown sugar

1 Tsp vanilla

3/4 tsp ground cinnamon

1/4 tsp ginger

1/4 tsp allspice

3/4 c cream

Butter a 2 qt. baking dish with 1 tabl of the butter and place in a larger baking roasting pan. Place the bread cubes in a large bowl.

Place the eggs, milk, sugar, vanilla, spices and heavy cream in the blendar with meaining melted butter. Blend until smooth and homogenous. Pour liquid mixture over the bread cubes, stir to combine. Let stand for 45 minutes at room temperature or cover and refrigerate for up to 12 hours (if regrigerated, let come down to room teperature for 30 minutes before baking.

Cut manogs in slices and add to the bread cube mixture. Pour into prepared baking dish. Place baking pans in preheated oven. Carefully add enough hot water to the larger pan to come up to the ides of smaller pan by 1 inch. Bake for 75-85 minutes or until slightly puffed and custard is set. Remove from oven and place on rack Let rest 20-30 minutes serve with Raspberry Sauce.

What would happen if I did use the pound cake? Just curious what the result would be.

Tess12

LoriFalce:

Nope. It just soaks it up, and you don't have any tough places, and it's so creamy. I've even made french toast with pound cake and angel cake. THAT can fall apart if it soaks up too much, but you just have to be careful.

That sounds far too rich for me.

Tess12

missjenn--Lori disagrees with me, so maybe you should give it a shot.  It sounds like she has more experience with bread pudding than I do.  (But it sounds a little too sweet to me.)

LoriFalce

Tess- A real woman can handle a dessert that's too rich. Put your back into it! Actually a small piece of the french toast with poached pears on top is sooo good and really almost light, and makes a great brunch dish.

Missjen- You know how a bread pudding can sometimes get so dense with bread that when it cools, it's almost tough? Doesn't happen with the cake. It's very tender and custardy.

misjenn

I have never had bread pudding so I don't have a clue how the texture is suppose to be and we are have a lot of guests for dinner and this recipe looked so good in my cuisinart cookbook.

LoriFalce

Tess - I'm known for my bread pudding. My mother has already told me I am required to make my donut bread pudding for her funeral. And I won a contest from Southern Living for one made with blueberry muffins.

Misjenn- If you're worried, cut the recipe in half and make a test batch so ahead of time. It's always best to make a new recipe before you actually serve it to guests for the first time.

kirbabe

I would go with Lori's answer, she always seems very knowledgeable when it comes to cooking, particularily baking.  Didn't she compete on a Food Network Challenge?

LoriFalce

Yes. National Beef Cookoff. No bread or cake involved though.