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ELLEN'S KITCHEN
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Bread Pudding Sugar for Honey
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Cen
02/24/11
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I need to make enough of your overnight bread pudding for a soup kitchen mardi gras meal for around 120. I love the recipe--festive but a good protein source and I plan to put a caramamel-banana sauce over it. But I have to cut time/cost somewhere. I'm thinking that substituting sugar (or brown sugar) for the honey would be the place.
What would you suggest? I'm thinking really very little sugar--maybe just sprinkling it over the bread before putting in the custard rather than mixing it in? Will it work? How much would you use per recipe? Many thanks!
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ellen
02/25/11
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Yes, brown sugar is fine! Use at least as much as the honey, and it will be about 1/2 as sweet as with honey. Mix in the custard for best distribution.
Laissez le bon temps roullez
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