I make savory bread pudding but have never made a sweet one before. Am planning a chocolate-cherry-caramel one for a pot luck on Wednesday -- my concern is that all 3 flavors are a little overboard -- do I need to be pulled back?
Current plan is this basic recipe, without apricot and with chocolate chunks:
My cherries are Trader Joe's montmorency, lovely and tart. I do like the treatment of the cherry water in the caramel sauce.
-- Per reviews and my intuition, way less sugar than the recipe (half? less than that?).
-- In a savory bread pudding, I love the sturdiness of ciabatta or baguette -- is that a mistake here? I generally chunk it, toss with some melted butter, and broil it until toasty.
-- My go-to savory recipe uses 4 cups whole milk and 4 whole eggs (no cream) -- this uses 2 C cream, 2 C milk and 8 egg yolks. I can't imagine my normal way being "not rich enough," but do I need to veer toward more cream and egg yolk?
For serving at an office lunch pot luck:
-- baked the night before, refrigerated, brought to room temp in the morning, or baked in the morning (it would come out of the oven 4-5 hours before serving)?
-- caramel on the side, or poured on top?
Too much? Do I skip the caramel -- what sauciness could I add instead? Creme anglaise?
Any other advice for me? Thanks very much in advance!
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