This will be my go-to bread pudding recipe from now on. It's easy, it's consistent, and it's heavenly, both in flavor and texture. I always use raisins because I love them (golden raisins are my favorites). My tweaks are very minor: I use large-ish cubes of sourdough baguette with the crusts cut off, and more bread than the recipe calls for (I eyeball it); I use half-and-half if I have it instead of milk; I double the cinnamon and vanilla because I like the intensity they bring; finally, and most importantly, I let the liquid soak into the bread for an hour or so before I bake it, and I cover it for the first 20 minutes or so. This is all me, but the recipe as is is just delightful.
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This will be my go-to bread pudding recipe from now on. It's easy, it's consistent, and it's...