This is a wonderful base recipe for bread pudding. I've made it a couple times and have some tips that might be helpful: First, you can make this in an 8x8 glass baking pan, it's just the right size. Secondly, to know if you have enough bread, the cubes should completely fill the dish, level with it on top (if it's a small specialty loaf you might need 12 slices). When you pour in the egg mixture the bread will absorb it and fill the dish perfectly. Also, I just mixed the spices into the eggs rather than tossing and sprinkling (I used pumpkin pie spice blend), and I used butter rather than margarine and wayyyy less salt; half a teaspoon would be quite salty to my taste. And lastly, I tried this once with raisins that I soaked in a couple tablespoons of rum for an hour, and once using about half a panettone instead of bread (and omitted the raisins), and both batches were awesome.
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This is a wonderful base recipe for bread pudding. I've made it a couple times and have some...