This is a good bread pudding, but I chose to add/change some ingredients and "tweaked" it until I liked the end result. I used 4 cups of cubed Jamaican Hard Dough Bread, a bread that is very dense and doesn't become soggy easily. I only used 3 eggs, instead of 4, and I added 1/2 cup raisins, 1/2 tsp. ginger, 1/2 tsp. nutmeg and 1 tsp. cinnamon, as well as 1 tsp. rum extract (in addition to the 1 tsp. vanilla.) I baked it in the water bath exactly as instructed, but the pudding was still very mushy at 60 minutes. I took it out of the water bath and baked it in a dry oven for 15 more minutes. The next time I use this recipe, I am going to bake it in a dry oven with no water bath. As for the sauce, I used 3/4 cup half and half and reduced the sugar to 3/4 cup. I added 1/2 tsp. nutmeg and 1 tsp. rum extract (in addition to the vanilla.) I also added 1 tsp. flour to the sugar before blending it in the hot milk and melted butter. The flour gave the sauce more "body" and it wasn't so runny. I will definitely make this recipe again, but will bake it in a dry oven and will use my variations. Thanks, MIEN, for a good basic recipe.
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This is a good bread pudding, but I chose to add/change some ingredients and "tweaked" it...