Inspired by Home Cooks
Original recipe yields 6 servings
Based on a 2,000 calorie diet
I fixed this recipe twice. The first was dry and ran over in the oven. The second time I used a 3 quart casserole and covered it and baked for 40 minutes, uncovered and baked 10 minutes longer u...
This is soooooo good! We ate half and I gave half to our own AVON! I added 1 extra cup of diced rhubard and 3/4 cup chopped walnuts. It bakes up beautifully. A MUST make again recipe. Served war...
Perfect! Not too sweet and a great way to use some of our fresh eggs (we always have too many!) I did use regular sugar but only 1 c.
This was quite dry, bland, and just eggy. I've made bread pudding before, and this recipe was quite a let down in comparison.
EXCELLENT - I used regular sugar though, an equivalent amount to the Splenda. The second time I made it, I put the rhubarb right in with the bread, then mixed the remaining ingredients in a bow...