I added a teaspoon of vanilla, and substituted cinnamon raisin bread for the regular bread, then reduced the raisins and left out the cinnamon. Everyone liked it. Didn't really taste much like custard though...just a pretty good bread pudding.
"I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread."
The bread can’t be fresh, and it should sit at room temperature for a day to let it dry up a little. I like to use Challa, but you can also use French bread, brioche (delicious!), or Panettone (an Italian bread). Bread to Custard Ratio. While most recipes for bread pudding are quite similar, it’s the bread to custard ratio that differs the ...
Bread pudding has long been a favorite comfort food, and it's a fantastic way to use day-old bread. This bread pudding recipe tastes like a classic egg custard with dense, satisfying bread pudding texture. Add some raisins to the mixture if you'd like, or make it with currants or another kind of chopped dried fruit.
Pour in the bread mix and bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the custard sauce. 4.
Indulge in the BEST custard bread pudding recipe! This rich, decadent, custard bread pudding is made with day old french bread and a creamy custard base! Distinguished members of the internet. I’m tingling with excitement. I have the most AMAZING custard bread pudding recipe for you.
Custard Bread Pudding with Vanilla Sauce drive me hungry sugar, Orange, eggs, custard, whole milk, french bread, half and half and 3 more Bread Pudding With Vanilla Sauce BigOven
To make a great bread pudding recipe, having the right ratio of bread to custard is essential to get the right texture. While the ratio is important, the bread you use in your bread pudding can also make or break your dish.
Grandma's Bread Pudding This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family's favorite recipes and perfect served with a big scoop of ice cream!
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard’s thickening agent is the egg itself (or egg yolk, in most instances). Custard’s texture also tends to be firmer than pudding.