i've made this recipe before and it's just great. however, this time around i totally customized it to be healthier, which i would have put under the customs option if they didn't charge me for it (lame). so, instead of white bread i used wheat; agave replaced sugar; replaced butter with organic coconut butter; and milk with almond milk (regular). i cut the recipe in half exactly, to fit in my non-stick tie pin. oh, and i dried out my 5 slices of wheat bread in the oven at 250 for about 10-15 minutes. at 375 degrees, it was still not done after 50 minutes (not burnt at all, a little brown)--so i realized i should have added more bread as I was missing sugar as a dry ingredient (and then had more wet ingredients with the agave)--after 5o minutes i turned it down to 300 to let it bake slower and longer. i baked it at 375 for 53 minutes, 300 for 25 minutes and then at 350 for 13 minutes. all in all, it about 1.5 hours for this to bake (until not super soggy wet in the center, but still quite wet) in my small apt-sized gas oven (remember, i cut the recipe in half). I also didn't add any raisins since i didn't have them on hand. the end result for this custom recipe was pretty tasty but kind of wet. maybe i'll have better luck with a less wet healthier version next time. But I’m still eatin’ this bad boy…love me some bread pudding (just not all the calories that go with the traditional route).
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i've made this recipe before and it's just great. however, this time around i totally...
