Desserts

Some of the recipes here use the Brioche Loaf, while others may be made using Pain de Mie or Golden Sandwich Bread in Chapter 5, and one recipe uses a baguette for crisp round slices of toasted bread atop a pudding. For the most part though, bread with a large open crumb, like ciabatta and some of the slow-rise breads, isn’t the best choice for either fresh breadcrumbs or slices of bread - their texture isn’t dense enough to keep fillings from leaking through them.