Big fan of simple pleasures, and this hits the mark. This is just a really good bread pudding. My thoughts: 10 slices of bread is a bit nebulous. A slice of raisin bread is MUCH smaller than a slice of homemade bread. So many of the reviews jumped between adding more bread or fewer eggs, but it really comes down to consistency. When you let the bread and egg mixture soak for about 10 minutes, there really shouldn't be excess liquid. It should be like a wet sponge, well soaked without floating in a pool. I used 9 out of the 10 slices in a 1 pound loaf from Sprouts, and cut off crusts. I didn't think pouring a little bit of butter and cinnamon over that much bread made sense, but it really works...just do it. I like a casserole dish instead of a 13X9 because it seems to retain moisture better. It did take closer to 40 minutes than 25. It will rise kind of like a souffle, and have a good brown top. A little "wiggle" left in it. Be patient. After you take it out, it will probably fall. We put it in the fridge, and thought it might be too dense. However, after a 20 second nuke, it became the moist, sweet bread pudding I was hoping for. Added a whiskey sauce to take this one over the top. The boy gave it a 10 without the sauce and an 8 with, so your mileage may vary.
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Big fan of simple pleasures, and this hits the mark. This is just a really good bread...