made this recipe, added cinnamon and a bit of all-spice. I also snuck in about a cup of diced skinned and cored ambrosia apples. I did have to substitute about 1/4 cup of brown sugar for 1/4 cup of sugar, as i ran out of regular. I used some very flakey dinner rolls from HEB shredded into tons of flat pieces. After using 2 egg yolks versus 1 egg, and about double the vanilla, the creme' came out beautifully. just like you'd expect from a great texas BBQ smoke house. my wife LOVES raisins, so i added a handful of raisins to the creme topping, and let them soften up. I cooked the bread pudding for approximately 65 minutes at 365 degrees F. i'll definitely be doing this at my next smoked brisket event. need to find a good peach cobbler recipe to go along with it!!
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made this recipe, added cinnamon and a bit of all-spice. I also snuck in about a cup of diced...