My gf and I won a crockpot competition with some variations to this recipe. Keeping a bread pudding moist while holding temp for several hours does not come naturally, but can be done... with a load of butter and good amount of fruit.
We cut up a whole large challah and baked the cubes slightly to make sure they were dried and hard. This is presumably about double the quantity of bread listed in this recipe.
To make the custard we used 7 medium eggs, a full cup of walnuts, a full cup of raisins, 3.5 sticks of butter, 1 cup of powdered sugar, and basically an entire 20 oz can of pineapple chunks (not crushed).
We went one layer of bread, followed by a well distributed layer of custard, and then did another layer on top of that the same way. Then we topped it all with fresh pineapple chunks (not canned) and dusted those with brown sugar.
It was awesome.
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My gf and I won a crockpot competition with some variations to this recipe. Keeping a bread...