The best Bread Pudding ever! My family loves Bread Pudding so I have to double the recipe or listen to them complain when it’s gone too quickly. I've made this recipe several times; sometimes as written and sometimes with a few tweaks to match my current mood. Tweaks I’ve made: about a ½ cup less of the milk, sugar ½ white ½ brown. Add a ¼ tsp nutmeg per recipe (so ½ tsp for a double batch). Also, I like it dense so I don’t really count the bread, just tear it up until the pan (13x9) is about ½ way to the top, gently but closely compacted. The milk mixture just covers the bread after using a fork to gently push anything sticking out down. I do live at about 6000 feet so I do have to modify baking time and temp slightly. High Altitude changes: pre-heat oven to 370. After putting the dish into the oven, drop the temp back down to 350 and back 45 to 50 minutes.
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The best Bread Pudding ever! My family loves Bread Pudding so I have to double the recipe or...