zxcvbob wrote:
> I want to make some bread pudding, and the recipe calls for 2 cups of
> whole milk or half-n-half and 1/4 cup of butter. The butter is added to
> the custard before the eggs. Does the fat in the milk really make any
> difference here, or is it overwhelmed by the fat in the butter?
>
> I'm planning to make it with lowfat (1%) milk and maybe add an extra
> tablespoon of butter to compensate.
>
> Bob


Fat is a carrier of flavor. If you don't want to use half-n-half, I'd
try it with canned evaporated (NOT condensed) milk.

gloria p