okay, i doctored this one up quite a bit, i confess. BUT, i stayed true to the technique & volumes; i only changed the type of bread and the liquor used (leftover christopsomos and dark rum, rather than american white bread and bourbon). i obviously used the christopsomos because i had a ton to use up (i also made french toast with, before i saw lauren's request, so i'll do french toast another time), and i used rum instead of bourbon 'cause i simply like it better with raisins & cranberries. other than that, i still used the 12 ounces of bread and 4 eggs plus 1 yolk and everything else the recipe called for. oh, wait.....i just remembered. the recipe calls for 2 1/2 c. each of heavy cream and whole milk. i don't have whole milk, and i only had 1 c. of heavy cream. so i used a combination of 1 c. heavy cream, 1 1/2 c. of evaperated milk, and 2 1/2 c. of 2% fat milk. so sue me. the recipe is aimed toward a bread pudding that was pretty equally balanced between the custardy pudding and the bread, and they wanted a thin, crispy, cinnamon-sugary bread topping to add some contrasting texture. i guess that since they had such a balanced custard-to-bread ration, they felt it didn't need a sauce of any kind. so, the verdict? it's very good, and in fact, better than the best because i think my bread (loaded with raisins, dried cranberries, spices, and honey) brought a lot more to the table. thumbs up!
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