I make bread pudding every year on Christmas Eve and have tried a few different recipes, with the recipe from The Golden Nugget hotel & casino buffet being our family tradition (we have a typed copy on the hotel's stationary...I think someone in the family requested it years back and they actually gave it out!). This bread pudding recipe is WAY easier (no water bath!), a bit healthier (if that can be believed for a dessert such as bread pudding), requires less eggs, and makes a smaller batch. Its every bit as good as I remember the Golden Nugget recipe to be. I DID SUB the milk for half & half (I think that's just a general rule for bread pudding!). Two things, though: I bake using Le Creuset, which cooks very evenly and does an amazing job. I just recently made the switch from corning ware and generic glass casseroles and WOW! what a difference. I also have a convection oven, so that might come into play as well. Its possible that these two factors baked this recipe amazingly well- looked perfect, crowned nicely and cooled into a dense dessert that was cooked all the way through with zero burning or crusty edges. I will use this recipe from now on! A TIP: after sprinkling raisins and pouring the liquid mixture over the bread pieces, poke the raisins down with a knife so they aren't sitting right on top. They can burn if left on top! I rate this 4 stars, because I truly believe that half and half really makes a bread pudding shine, and originally this recipe called for milk.
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I make bread pudding every year on Christmas Eve and have tried a few different recipes, with...