I wanted to make this because the recipe is simple and had a lot of positive feedback. I read a couple of the reviews so I decided to follow some of the suggestions (used 9 bread slices instead of just 6 and used only 3 eggs). Someone also commented that it is too sweet and had too much cinnamon so I used 3/4 cup brown sugar instead of white and cut the cinnamon down to 3/4 tsp. Also, I cut the crusts off the bread, cut the bread slices into triangles and layered them on the 8x8 pan. I also included the crusts on the sides since I wasn't using day-old/stale bread, I figured it wouldn't matter. The result was a nice, soft, moist, delicious pudding, not too eggy or custard-y. It is not too sweet due to the brown sugar substitution. The pudding can be served with a scoop of ice cream, creme Anglaise or even some maple syrup if you want to make it sweeter. I will definitely make this again, I'll probably try the recipe as is to compare the taste with this tweaked version.
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I wanted to make this because the recipe is simple and had a lot of positive feedback. I read ...