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Bread Pudding II

Reviewed: Oct. 17, 2010
This was a wonderful, and very customizable recipe. I followed the recipe almost exactly, but used one less slice of bread (Italian, store-bought), and I sprinkled the top of the pudding with cinnamon sugar before I put it in the oven. I think next time I will use a denser bread and add some fruit to it (not really a fan of raisins), but as it was, it came out very nicely and yummy. I baked it for a little longer to get the top to be a little crispier, and think that extension of the time by 10-15 minutes would be a good idea overall. All in all, a wonderful and useful recipe that people can make to their own tastes. Thank you.
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