I have never heard of the dessert Bettelman but I do know bread pudding. This is France’s version of a bread pudding. Dorie says “Its texture falls somewhere between a cake and a pudding.” “…the egg whites are beaten until stiff and then folded into the mixture, so the finished pudding is light and almost fluffy.”

I voted for this one since my husband is a bread pudding lover. I put him in charge of buying the challah in advance so we could get it stale. We always enjoy Dorie’s optional ingredients so I put them all in. I used dark rum, Fuji apples and raisins, all of which are my husband’s favorites. Dorie recommends checking the bread pudding 30 minutes after oven time to see if there is over browning. Mine was over browning with bits of burnt so I put on the foil tent.

I wouldn’t call this dish light and fluffy, it is still a heavy dessert to me. The first night, I enjoyed mine with just a dollop of whip cream and my family enjoyed it with ice cream. The second day we all enjoyed it cold. Overall, a winner in our house especially with the bread pudding lover.