The bread in Italy goes stale quickly. As in, overnight. Unfortunately we had amassed rather a ridiculous amount of stale bread on the mantel. Looking around, I saw apricots & white peaches. It was not a huge leap to conclude that bread pudding was on the menu for dessert.
Can I tell you how yummy it was? The fruit always lends the semblance of fruit syrup and gives that delicious burst of flavor. I'm making myself hungry just writing this!
Love,
Alexandra
Sounds delish Glad you are so creative!
ReplyDeleteLove
Mummy
You might be benefiting from the lack of pesticides, fertilizers and preservatives like we have in American bread. I am always amazed that store-bought bread can be soft and not have any mold after a week. Should we be eating the stuff?
ReplyDeleteWell, it's very interesting -- my homemade bread lasts a bit longer before it gets stale. I suspect they use no oils in their bread, hence some of the dryness. But I haven't quite figured it out, because even my breads with no oil tend to stay moist a wee bit longer. Maybe their fresh bread naturally has a lower water content? It certainly has more air in it than my kaiser rolls. Hmm...maybe we should just keep trying it and maybe we'll figure it out eventually? In the interim, I'll be finding recipes that require bread crumbs...
ReplyDeleteI did a high oil (olive) content (by accident) bread on Saturday and it was stale by Monday morning. It was the first time I had made bread in years and I have forgot all of my symptoms and cures knowledge. Interesting difference.
ReplyDelete