This is very good, however I made some small changes. I used 8 slices of left over thick whole wheat bread (with the crust removed) which I broke into a large mixing bowl. I used 3 eggs instead of the 4 and I used 1 can of evaporated milk and toped it up with 2% to make the 2 cups. I also used 2/4 cup of white sugar and 1/4 cup of brown sugar. After mixing the eggs, sugar, milk, cinnamon and vanilla in one bowl I poured it over the bread and tossed it lightly ensuring that all bread and raisins were coated well with the egg mixture. I also allowed the bread to soak in the large bowl before pouring it into a 9" x 9" baking pan which I had sprayed with non-stick cooking spray. Although the instructions say to bake for 45 minutes I found it was done after 30 - 35 minutes. This pudding was great served warm with a topping of Vanilla Yogurt. After cooling I divided the leftover bread pudding into single serving dishes and froze it.
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This is very good, however I made some small changes. I used 8 slices of left over thick whole...