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#31 Abbylovi

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Posted 07 November 2011 - 03:43 PM

Is there a difference between bread pudding and a strata?

Because I was going on an all day bike ride in remote parts of Brooklyn, I decided to make the strata from Cookwise. It's super simple and consists of bread, gruyere, shallots, eggs and milk. Assembled it the night before and baked it in the morning. Golden cheesy perfection.
It is better to have beans and bacon in peace than cakes and ale in fear.

#32 Daisy

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Posted 07 November 2011 - 04:46 PM

I'd say they are first cousins. The overnight soaking makes the strata softer and silkier and it also puffs a little, no? And you don't get the crusty bits like you would on the top of a bread pudding, savory or sweet.
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#33 Lippy

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Posted 07 November 2011 - 04:50 PM

Strata is savory; bread pudding is sweet. In other words, strata is a savory bread pudding.

#34 Daisy

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Posted 07 November 2011 - 05:23 PM

But I've never done the soaking thing with bread pudding, which I think would detract from the texture, I like the crusty bits. I also like the interior bits of bread soft but not as soft as in a strsta but rather still with the least bit of bite to them.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.

#35 Abbylovi

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Posted 07 November 2011 - 05:36 PM

The top and sides were very crusty and yes it puffs right out of the oven.
It is better to have beans and bacon in peace than cakes and ale in fear.

#36 Suzanne F

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Posted 08 November 2011 - 10:36 PM

Strata is savory; bread pudding is sweet. In other words, strata is a savory bread pudding.

I would agree, because when one makes a bread pudding with mushrooms or some such instead of a sweet one, it seems customary to ID it as a savory bread pudding.

In addition: I also think of a strata as, well, stratified--that is, layered solids with the custard then poured over the top--while a bread pudding is all mixed together.

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#37 splinky

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Posted 08 November 2011 - 10:40 PM

But I've never done the soaking thing with bread pudding, which I think would detract from the texture, I like the crusty bits. I also like the interior bits of bread soft but not as soft as in a strsta but rather still with the least bit of bite to them.

i've always soaked bread pudding but i also never eat it. no one has ever complained, though

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#38 Abbylovi

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Posted 09 January 2012 - 08:30 PM

Over the weekend I made the caramelized chocolate bread pudding from Sunday Suppers at Lucques.

Mama mia, I can't believe how good it was. It calls for broiche but I used Greek Easter bread (dough enriched with milk and eggs plus spices). The recipe definitely isn't for a calorie counter (cream, milk, butter, eggs and yolks) but boy is the result worth it. Not too sweet - only 1/4 cup of brown sugar - but what puts it over the edge is after it bakes, sprinking the top with sugar and running it under the broiler. I'm definitely going to do it again with a little bit of bourbon.
It is better to have beans and bacon in peace than cakes and ale in fear.