Originally posted by NYNM
Here in New Mexico I have seen bread pudding made with cheese in it. I was wondering what other interesting ingredients others have added to bread pudding (bread oudding being a sometimes forgotten treat...)
I worked at a bakery that used their leftover danish as a base for the pudding. It was unique in that it had different flavors from the raisin snails, fruit flavors and especially the cheese danish. As for the custard base, she added so much that it seemed to float with the base holding the breading above it. Think bread custard.
Whenever you go past the day old bread section of the supermarket, and see yesterdays danish, think about trying this.
An Italian kitchen where I worked had a dish called Ribolitta. This is a traditional dish that uses leftover bread with cabbage, beans and other items. I have looked up the recipe and there are variations with it made more as a soup. The version we made was so thick that it needed to be cut, topped with grated cheese and olive oil and baked. It was closer to a stuffing and one of these days I am going to make it for Thanksgiving. The problem is that when I offer to make it for the family get-togethers, there is already way too much stuffing. So I make the Turducken....
===The Palace Cafe is famous for their white chocolate bread pudding,====
Been there, worked there.... Great food, but I always thought that the wooden chef out front made it look like a tourist spot and not a member of the Brennan family of restaurants.