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hard problem

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how best to slice bread to make it fit into bread and butter pudding, with the fewest gaps and the least wastage?
19th Jan 2007, 13:05  

MaggieD says:

cut them into shapes that tesselate - pretty and practical ....

19th Jan 2007, 13:12

Spike says:

small small squares, then line it all with the crust to make one huge (slightly overlapping) slice.. then pour a generous amount of amaretto in it!,, or use pannetone instead of regular bread and some brandy butter!

SORTED!

19th Jan 2007, 13:13

mat says:

Ah, but a loaf of tin-baked bread doesn't slice into neat shapes - check the big curve of the top crust...

Spike - I only ever make bread and butter pudding when there's old bread to be used up, so buying the right things in advance kinda defeats the object of it. However, I had soaked the fruit in marsala wine, and the custard was made with fresh cream and real eggs. :)

19th Jan 2007, 13:17

Spike says:

ahhh
wise on the old bread use!

i tried grating the bread once, it turned WAY to mushy!

youve made me want bread and butter pudding now! and tiramisu (i dont know how i came to that)

but i feel thats too much unhealthyness for one sitting!

19th Jan 2007, 13:21

Euphro says:

Your best option is probably to try Penrose tiles. :)

19th Jan 2007, 13:56