Just made Big Daddy's Bread Pudding and it came out great. I halved the Bread Pudding part and quartered the Bourbon Sauce. The sauce is very tasty, but I didn't feel the need to have so much of it. Since I couldn't quarter 3 eggs I just scrambled 1 egg and took about a teaspoon or so out of it. I used the raisins, but didn't want the pears, saved those for eating fresh.
The bread I used were small egg dinner rolls made by my local supermarket. I used about 20oz in total.
The recipe fit into a 9 x 13 glass pyrex pan. The custard will cause the foil to rise past the top while cooking, but there wasn't much spillage. I did cook it for the full 90 minutes with foil on and then about 25 minutes with it off until nice and golden.
I forgot to take pictures
Did anyone else make it??? Maybe I was the guinea pig. Well now we know it was delicious, as if we expected anything less from Big Daddy
