Bread Pudding II
Very good, albeit I cut the sugar back some!
As most of the loaf bread that I bake is lean, whole-grain; I have taken to cooking extra waffles when the grand-kids are here to add them to the frozen bread scraps in the "for bread pudding" container in the freezer.
IMHO, this pudding is best when about 1/4 waffles, 1/4 dark (not rye), and 1/2 whole-wheat, oat, multi-grain, etc.
FWIIW, I tend to make a dbl recipe & cook a 325* until internal temperature reaches 200* on an instant read thermometer.
1 user found this review helpful
Apr. 6, 2014