When living in France, I tried to introduce my host family to BP, but it doesn't work with baguette, it goes too soft and sloppy and you can't squeeze the surplus water out.
This may have been the case in your French host family, but the idea that the French eat exclusively "baguette" is a well-known cliché. There is a wide variety of breads available in French boulangeries. And most of them are quite suitable for making bread pudding. My OH makes it occasionally with left-over bread and it's delicious.
I have made B&B pudding with Belgian forms of brioche - cramique, craquelin and chocolate - and the Belgians, Brts and other nationalities loved it. Last year I taught it to the students at the lycée using local Vendée brioche and they all loved it too as well as their families and customers in the restaurant. I suspect using Vendée gâche (brioche made with cream) would be a step too rich.
I loathe summer pudding. Not going near bread sauce or bread pudding.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Summer pudding made with brioche. Bread and butter pudding made with panettone, and put no sugar in the custard or it is too sweet. I have half a panettone in the freezer to make one at Easter.
Posts
I loathe summer pudding. Not going near bread sauce or bread pudding.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I'm a fair weather rioter myself
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.