Bread Pudding

A simple bread pudding is the perfect use for a day-old baguette or coarse country loaf. These breads have a similar texture and both have a rather bland flavor when stale, the perfect foil for a flavorful custard. Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces are perfect for soaking up all the custard yet still hold together well enough to give the dessert some texture.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Bread Pudding
Review 1 for Bread Pudding
4 out of 5
4 out of 5
March 1, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
2of 2found this review helpful.
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Great Base~mix it up
March 1, 2012
Had a hunkering for bread pudding and googled. This was a perfect base and easy to add what you like.
~ I used fresh subrolls, cubed & left out over night to stale.
~baked in 9X13, so increased eggs to 6, kept milk to 4 cups
~soaked 1 cup raisins in rum
~used the rest of the rum in milk, egg mixture :0)
I can imagine with peaches and brandy, banana bread with rum and maybe chocolate chips....yummy!
I'm eating HOT out of oven right now & its really good! If it wasn't 10am i'd have vanilla bean ice cream with it. Can't wait to try it cold.
Pros: Quick, Good Value, Easy, Adaptable, Will Make Again