Bread pudding. If done correctly, it will taste moist, soft and absolutely succulent. Oy Vey. You know, I thought I followed the directions very clearly on this one. How hard could it be with so little ingredients? Milk, eggs, sugar, vanilla, salt and brioche. The consistency was nice but it had a bit of a sour taste to it. It was probably from my not so A+ Brioche that I had made previously.
I don't know if I have mentioned this yet but I started school at the local community college. It is called FON118: Commercial Baking Techniques. I'm happy that I'm taking it now so by the time winter comes around, I hope that my expertise level has risen at least a little bit. And maybe in the future, my bread pudding will be edible.
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