The only changes I made to this recipe were that I substituted almond milk and baked the pudding in a water bath without the towel. (Why the towel?) My oven bakes a little hot and I forgot to adjust the temperature, so the pudding was done in 45-50 minutes. The texture was perfect - not too runny, not too dry. Unlike other reviewers, I thought the sweetness was just right, but I guess that's a matter of personal taste. I have had a banana bread pudding before and forgot that the bananas bake up rubbery, so I will try other reviewers' suggestion of mashing them next time. I am also used to having a sauce (e.g., rum sauce, vanilla sauce) on my bread pudding and thought this needed something additional.
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The only changes I made to this recipe were that I substituted almond milk and baked the...