Tartine Bread Pudding question
Hi! So sorry, this might be a dumb question, but I was wondering how I am supposed to arrange the brioche slices for bread pudding. I'm making bread pudding from the Tartine cookbook and it says "place the toasted bread slices in the prepared loaf dish, cutting the slices to fit as needed. If the bread extends over the top of the loaf pan, trim the slices to fit." The last time I made this, I laid the bread slices flat and layered it this way. It turned out fine, I think. But from the photo, it isn't clear. Maybe the slices should be standing (vertically) like a loaf of sliced bread?
I'd love to hear what you guys think. Thanks & happy thanksgiving!!!
Hm, I'm not sure how to do this, but I'll try to link the photo: http://books.google.com/books?id=4U4Y...
at the restuarant, they put them in however fits - they make it in enormous pans. i have done it several ways depending on what pan i am using and it always turns out fine. the only important thing is not to cram too much bread in there. and make the caramel sauce dark enough.