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This week, I read through a recipe a friend brought me. She had eaten the dish and gotten the recipe, but it seemed very complicated. In this episode, I go through line by line to see where shortcuts can be taken, then compare it with another bread pudding recipe to show how the techniques differ–and which one is better for home cooks.

The main recipe I’m looking at is Coconut Bread Pudding, by Laurent Tourondel. It was originally printed in the New York Times, and I’m reposting it here for the people who aren’t already registered at our fine newspaper of record’s website.
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