David Page tosses sweet golden raisins into his apple bread pudding, which he developed years ago with bakerMelissa Murphyof Brooklyn, New York's Sweet Melissa's Pâtisserie.More Bread Pudding Recipes
有一个错误在这些方向?它说add the stiff, beaten egg whites to the egg yolk and hot milk mixture, calling that a custard. It is in no way a custard, just warm milk and the egg yolk mixture. I was expecting it to be the other way around: add the egg yolk mixture to the warm milk, and then cook till thickened into a custard. I don't understand the benefit of beating the egg whites and yolks separately. I followed the directions, but it was impossible to fold heavy, stiff egg whites into thin warm milk. It looked like someone had vomited into the mixture. I did my best to mix the two, and poured it over the bread. But it looked like it was still too separated, egg whites landing on top of the toasted bread. That worried me, so just in case, I mixed two more eggs with about 3/4 c. milk and added it to my bread mixture. Also, since you gave only the weight of the bread, I used my homemade bread, which seemed more than the milk-egg mixture could cover, even after soaking. Once I added the additional milk mixture, it was able to cover most of the bread cubes. Just in case, I am baking it in a 3-qt. baking pan, which I set in a larger pan with hot water, as I usually do.
It's still good, but I wouldn't make it again this way. I wish I could read of others' experiences and advice.
