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Originally Posted by siduri  Carrot cake with cream cheese frosting goes really well, from what i see. I think people think "this is healthy!" so they;re more likely to indulge. If you make a white chocolate cream cheese frosting, it holds up even in warm weather.
I'd be wary of anything with milk and eggs in it - which I think is in all bread puddings - it's dangerous to keep more than a couple of days even refrigerated. Same if you make choux and want to fill with pastry cream - ok for filling with whipped cream, but it seems to be more than you're looking for if you want easy to maintain. The pastry cream would have to be remade every day, i think, in any case.
If you have brownies, you might also have other cookie squares - there's a wonderful pecan square in the Joy of Cooking, with a short crust and a thick topping with pecans or walnuts and brown sugar and eggs, that lasts very well and is very tasty and satisfying.
Or of course fudge layer cake of any kind. People always go for that and it can last. |
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I think if you keep your bread pudding properly refrigerated, and sealed close to reduce trapped air, you'll get about a week out of it, no problem.