We have realized that it is not only the level of delicious that matters but also the perception of the delicious and its value. Bread pudding needs a bit more polish to be brought to the table so that its value is perceived equal to the other desserts, pies, cakes, and crisps. We made our first version of doughnut bread pudding in a bundt pan. I love the look of a bundt and felt selling slices of the pudding would be beautiful. Unfortunately the bundt slices did not connect with our audience. I transformed our bread pudding production to small loaf pans. We sliced it like a loaf of bread and sold the loaves whole. This version had more traction as a slice than the full sized pans. I wanted our guests to buy the pans for dessert for family, friends and festivities. Unfortunately, loaf pans are not that festive. This time around we changed our look. We went for 9 inch round deep pans with a similar aesthetic to pies and cakes. The bread pudding can be served in the pan as well as elegantly un-molded onto a serving platter for a more polished presentation. The flavor is the same. The delivery is the difference.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
