Need help with bread pudding recipe
I'd like to try making a pina colada bread pudding. The recipe calls for 1 loaf of French bread with crusts removed. Doesn't French bread come in different sizes? And aren't they rather slender so what would I be left with after I remove the crusts? How many ounces/pounds of bread do you think I should buy? The recipe calls for 3 eggs and about 3 cups of liquid. Thanks for any help provided.
The slender "French bread" is a baguette. You want a regular sized loaf.
A good bakery will have what you're looking for. It doesn't have to be of French heritage. Italian will do as well.
Pina colada bread pudding sounds awfully interesting. Perhaps you could post the recipe on the HC board.
I guess it depends upon the type of loaf.
A baguette is long & slender. A flute is long & fatter. An Epi has more crust. A boule is round & comes in various sizes.
Is this recipe French? I sort of doubt it given that its pina colada.
Three eggs & three cups of bread makes it sound like about a pound of bread to me as a guess. As Uncle Bob says I'd leave the crust on for sure.
As it happens we had bread pudding at our local restaurant today as the dessert to our lunch. Delicious, here they call it pain perdu (lost bread). This had raisins in it & a caramel sauce. We loved it.
Good luck with your effort.
Bread pudding is forgiving. For 3 cups liquid and 3 eggs, try 6-7 cups. I'd guess because it's for a pina colada bread pudding, it doesn't matter if you use a baguette or a larger loaf of "french bread" that you'd find in any grocery store. I'd go for the larger loaf, less crust.