My mom use to make bread pudding all the time and used whatever bread she had leftover so when I saw this recipe, and had a loaf of rustic raisin bread, I decided to try it.
First of all I don't think the pan was big enough for a 1 pound loaf of bread, I would recommend a 9X13, then toasting the bread seemed like an unnecessary step, and only made the bread tough after baking. I would also let the bread soak at least an hour before baking. I will make this again, but with these few modifications.
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My mom use to make bread pudding all the time and used whatever bread she had leftover so when...