I've been trying to convert my recipe for bread pudding to TMX, but as it is a fairly common one, I think I will pass but offer this for those who want something a bit different.
I prepare the pudding and bake it in a loaf pan, allow it to cool, then refrigerate it overnight so it is very well "set."
In the morning, I slice it and fry the slices on a griddle. This produces what I call "Mock French toast" and it is much less messy to prepare than the original and is much speedier to cook and serve.
I used to help with fund-raising "pancake breakfasts" which involved pancakes, sausage and bacon and after a while people simply became rather tired of the ubiquitous pancakes and our attendance fell off.
I developed this technique for a man who wanted to prepare a Mother's Day breakfast for his wife (with his children helping) and as she loved French toast, he asked me how he could do it without problems. Thus the pudding in loaf pan, sliced, etc.
It worked beautifully for him and his kids. Then, as it was easy for me to bake several at a time, I volunteered to produce "French toast" for our next fund raiser and baked 10 puddings - long loaf pans, 15 slices per loaf - and it was so popular we sold out in less than half an hour.
The next time I baked 30 loaves and that barely lasted through our two hour breakfast. After than I got other people to prepare and bake the pudding loaves until we were up to a total of 100 loaves at one event where we served over 300 people - each person got 4 slices plus sausage or bacon - paying $5.00 per breakfast. We raised a lot of money for our charities.
You can prepare any bread or bread and butter pudding in this manner. Panettone pudding is wonderful this way.
