Recipe Description:
If you make whole grain bread, you know how it is. The heels of the bread are marvelous when the bread is very fresh, but after that, no one wants to eat them. So, they sit in the bread bag until the bread ends up in the refrigerator so it won’t get moldy. Of course, the stale bread makes marvelous toast at that point, but only the most intrepid will willingly choose the stale heels of bread. So, they sit there, making one feel guilty. To compost or what? Here is my solution. I’ve been making “Bread Pudding” since our children were all young and still living at home. It is delicious, warm with milk or cream, or even after it’s been chilled, it is still good. It can be re-heated, of course.
We’re going on 45 minutes of baking and its still soggy and sopping wet… Any ideas why this happened? It seemed like 3 eggs wasn’t enough, we should have added a few more yolks.
Not being there… I really can’t say, but generally, one egg per cup of milk is enough. Keep baking a little longer and see. I would really like to know what you figure out.