[Question] Can I use Whole Grain bread for Bread Pudding? How should I tweak the recipe?
I have received these two loaves of delicious whole grain bread. Problem is, I doubt we will eat it all before it goes stale. I could do croutons, bread crumbs, or even a breakfast casserole, but I was thinking about bread pudding.
Has anyone done this? Do I need to tweak the recipe, like add more milk or some other flavor to balance the nutty seed and grain flavor? Maybe add some apples for textural balance?
I don't want to waste them, so if this is a fools errand, I can do bread bowl dips or something for the playoff games tomorrow. But I am committed to not letting this bounty go to waste.
@themeatbridge
Of course! I have done that and not made any changes. But the bread may need a bit more liquid, depending on the texture. Good luck!
More liquid is what I suspected. Thank you for confirming!
Why don’t you freeze it? Bread freezes very well generally.
That's a good idea, too. I'll probably freeze one and experiment with however much of the other one goes stale.
My partner made bread pudding once out of stale whole wheat bread and it was great. She just followed her usual recipe.
The bread pudding tasted .. whole-wheatier. Richer, fuller, less empty. I guess if you like whole wheat bread you will like this more than normal and if you don’t then you will like this less than normal.