I am unfamiliar with making bread pudding, but most I have seen have had a creamy, soft texture. This recipe did not say to cover before baking and so the top became very hard and dry. Is this supposed to be stirred while baking? Also, as there are many varities of french bread, what kind of french bread is recommened? The recipe calls for apples chopped but the picture looks like they are sliced. If I were to make this again, I also think more pudding mixture is necessary, maybe using two large packages of pudding and a little more milk.
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I am unfamiliar with making bread pudding, but most I have seen have had a creamy, soft...