iowgirl
Pearl Clutcher
Posts: 4,135
Jun 25, 2014 22:52:46 GMT
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Post by iowgirl on Feb 4, 2016 22:14:43 GMT
I guess for this she can't use a vanilla rum sauce!! Or Vanilla bourbon sauce... yum. You don't even need the bread pudding! LOL Or the vanilla sauce....
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Post by jemali on Feb 4, 2016 22:19:48 GMT
I just use any old bread I have leftover. Crusts off a loaf of bread, hamburger bun, hotdog bun, doesn't matter. I have made it with raisins, but my kids like it with chocolate chips. I also made it with apples and craisins, that was good too. I sometimes have it warm (because we love it so much we don't want to wait for it to cool lol) but actually prefer it room temperature. I like putting caramel or butterscotch topping on it.
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Post by gillyp on Feb 4, 2016 22:24:11 GMT
The Betty Croker recipe sounds very like mine except I don't melt the butter in the milk. Over here we tend to butter the bread and layer it up in the dish then pour warm milk and eggs over the bread, let it sit for half an hour before baking so the bread soaks up the liquid. Sprinkle the top with sugar and it goes nice and crispy on top. Personally I would cook it the day beforehand. I would be concerned about milk that had been previously warmed and mixed with eggs sitting overnight, even in a fridge. A brilliant adult version is to use brioche, layer it up with melted white chocolate mixed with butter and replace the raisins with raspberries. Have you tried Delia's chocolate B & B pudding..........mouth watering!!! LINKOh. Oh! That might just have to make an appearance here on Sunday, thanks @dottyscrapper!
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