GRRREAT recipe, and so, so easy! I love bread pudding, but rarely do I get a batch that isn't too dry...this one's methodology pretty much guarantees a nice, pudding-like result. Don't reduce the milk at all unless you like drier pudding--this doubled really easily and is easy to customize, too. Like other users have suggested, it tastes great with a specialty bread--I used a combo of King's Hawaiian soft dinner rolls and some leftover Pillsbury snowflake rolls. To go along with the sweet/Hawaiian flavors, I also added about a half cup of canned pineapple tidbits as well as the raisins. I didn't have whipping cream or a heavier cream like some users suggested, but I made the milk be half whole milk and then half evaporated milk to make it a bit creamier and sweeter. I made it in a covered casserole dish and it turned out amazing--couldn't stop eating it--definitely the best recipe I've ever tried!
Was this review helpful?
2 users found this review helpful
GRRREAT recipe, and so, so easy! I love bread pudding, but rarely do I get a batch that isn't...