After making Italian Bread Bowls from this site, I had some leftover chunks of white bread. This was the perfect recipe for the leftovers. After reading the ingredients list I made some alterations according to my preference. The bread pudding turned out great. This will be so good reheated gently for breakfast, with a steaming cup of bitter coffee. I used an 8" Pyrex pan and almost 4.5 cups of bread (exactly 4 might have been even better), 3 eggs instead of 4, subbed 1/4 cups of the milk with half-and-half, used 1/4 cup Splenda and 1/4 cup light brown sugar, added 1/4 tsp nutmeg, and used about 1/3 cup dates and 1/3 cup sultana raisins.
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After making Italian Bread Bowls from this site, I had some leftover chunks of white bread....