Oh my goodness... we didn't have cream on hand, so I made the pudding with 2% milk. Making the custard first and pouring it on the bread made the smoothest-textured bread pudding I've ever had. Amazing. I made it with plain white bread, not pumpkin bread, so it wasn't all that sweet-it definitely benefited from a sweet sauce.
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3343c39c/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C3675110Dmbid0Frss0Iepinr/story01.htm
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