I almost didn’t make it on TWD this week. You see, I didn’t grow up with bread pudding so I’m not exactly sure what it’s supposed to taste like. Plus, I have actually made this a couple times, each time, it has gone un-eaten.
Luck would have it that I threw out my challah loaf a few days ago leaving me with two choices: Wheat bread (ick…not a dessert-y bread) or my left over French Yogurt Cake I had in my freezer from a previous TWD. (BTW- it froze beautifully and tasted like the day I made it). So I went with the Lemon Yogurt cake. Although it was exactly 12 oz. that the recipe called for, the cake is much denser than regular bread so I should have cut the custard recipe in half. I ended up leaving out half the custard because it was really soupy.
French Yogurt Cake
Soaking up the custard!
I didn’t use all bittersweet chocolate because I had several brands/types/kinds of chocolate needing to get used in my chocolate drawer so I used a mixture of unsweetened, semi-sweet, and bittersweet; mostly semi-sweet. I also never buy whole milk unless necessary for certain desserts so I used 2 cups low-fat milk, and 1 cup heavy cream. So my custard was probably more ‘egg-y’ because I cut the milk down by a cup knowing I would need to cut back the liquids. For added fun I added the dried cherries and about 1/3 of a cup of white chocolate chips.
Overall, I would have to say my perception still stands that this isn’t quite my favorite dessert. However, this has been much better than the others I have tried…and I will add very tasty with the lemon yogurt cake from a few weeks ago! I bet this would be delightful paired with ice cream.
Thank you Lauren from Upper East Side Chronicles for hosting this week. Be sure to stop by Lauren’s page if you would like the recipe OR you can also buy the book we bake from every week, “Baking From My Home to Yours”, by Dorie Greenspan. If you want to see what the other bakers were up to this week, be sure to visit Tuesday with Dorie’s Blogroll!