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Bread Pudding Sugar for Honey
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!
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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