>>55089228Recipe 2: bread pudding
I've made this twice but legitimately had to stop because I would eat the entire fucking thing in like two days. It's an old time recipe I found online and then used better instructions from a different recipe. You don't necessarily need to scald your milk like it says as this was a more prevalent thing before milk pasteurized was commonplace. Some people say they can't taste the difference, some people say they can. I make the bread pudding as it's shown on the left and then when it comes out of the oven, I pour the alcoholic sugar sauce right on top of the entire batch. Whiskey and rum are the two popular flavors of alcohol I've seen people use. I personally hate alcohol as a drink, but it's wonderful in cooking and gives a nice flavor to the whole dish. This whole thing is a good way to make use of older bread if you have it lying around and honestly you can use just about anything. One time I used a plain old unappetizing box cake that was sitting around uneaten to make this bread pudding