I've never tried most of these recipes, but I'm looking to share them with like minded chefs and also find out what, if anything, is likely to go wrong with them.
I'm not clear on exactly what you're asking. What do you think is wrong with the result? And what kind of bread are you using?
One thing I would suggest is allowing the bread and the custard to sit together for at least 15 minutes before baking, to allow it to soak in.
This recipe I got from Mr. L at another forum, have made it, and it is the best I've had.
2 cups of milk
1 cup of sugar
1 tsp cinnamon
1/4 stick of melted butter
1 tsp vanilla extract
1/2 cup of raisins
about 4 or 5 cups of old bread cubed in chunks - I use stale French bread.
1/2 cup pecans
Beat the eggs first and mix in all the rest. Let the bread soak for a few minutes to absorb all the liquid. Grease a glass baking dish and in pour the contents. Top with crushed walnuts and bake at 350 for 35-40 minutes...
~ Optional: hot bourbon glaze ~
1 stick of butter
1 cup of sugar
1/2 cup Kentucky Bourbon (I used Maker's Mark.)
Heat all in a small sauce pan and pour over bread pudding after it's been baked in the oven.....
That in bold seems to make sense.. Thank you...
Sorry I don't seem to be more clear.. I'm asking how to make it so that the custard is more evident... Take a bite and have the more of a custard texture...
Ross, you could simply either cut down on the bread, or add more custard mix. I like a very very moist bread pudding also.