Posted by Timothy Banning on June 07, 19100 at 00:44:26 :
In Reply to: Bread Pudding posted by Ron on June 06, 19100 at 15:14:20 :
Hey Ron,
Half and Half makes a rich bread pudding but cream (I used manufacturing cream) is to much, almost oily, to much butter fat.
Have you seen a recipe for a bread pudding souffle made at Brennons in New Orleans. First they mad the traditional bread pudding from the left over french bread. Then they separate eggs
mix the cold bread pudding and the yolks and then the whip the whites and fold them in. Sorry I don't know the amounts.