Wow! This is makes a really great bread pudding. I had a fully packed gallon ziplock bags of regular sliced white bread crusts left over from tea sandwiches I had made for a party I didn't know what to do with, equal to about 6 & 1/2 cups..and yes, even sandwich bread works great here in my opinion. You just need more bread in ratio to the milk.
Then modified the recipe based on what I had on hand...
1 c white sugar, 1/2 c brown (per suggestionof other reviewers)
3 c milk, 2 c light cream
2 eggs ( no eggy taste at all)
3 T cinnamon and 1 tsp each of cloves, pumpkin pie spice, nutmeg
Popped it in the oven for an hour at 325 degrees in regular stoneware pan...no water bath...and moist and baked all the way through.
This comes out dense, but very moist and full off flavor. My husband loved this recipe and can't seem to get enough and have given some to friends who raved to.
Thanks for this great recipe! It's very versatile, which makes it easy to use whatever you have and still succeed in making a yummy dessert!
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Wow! This is makes a really great bread pudding. I had a fully packed gallon ziplock bags of...