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Bread Pudding Trifle

Laura D. | Jan 30, 2008 02:54 PM

I'm hoping to make a trifle for dessert on Superbowl Sunday. I happened to catch a Paula Deen special where Katie Joel made her Chocolate Croissant Bread Pudding Trifle.


While the idea of a bread pudding trifle sounded good, her use of a croissant bread pudding as the starch in the trifle, as well a packaged butterscotch pudding as the custard component of the trifle, did not. So, does anyone happen to have a similar trifle recipe that utilizes bread pudding as the starch? I'm thinking of perhaps making a chocolate bread pudding and layering it with strawberries (perhaps macerated in cointreau as that is what I typically use in my other trifles) and freshly whipped cream. But, I'm a little worried that the bread pudding will simply be too wet and will result in a gummy and unpleasant texture when combined with the other ingredients. Does anyone have any thoughts on this idea, or even have a recipe to go off of? I know that no one likely has the exact recipe I'm looking for...I'm more just trying to figure out if I should do something different with the bread pudding preparation in order to ensure it is appropriate for a trifle. Perhaps slice it into small chunks and bake it for a few minutes in order to get it crisp? I don't usually do a custard layer when making trifles, and would just assume leave one out here too as it seems like it would be a bit much...plus it would likely just contribute extra moisture which I probably won't want in this instance. Thanks in advance for the suggestions!

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