On Feb 6, 6:35*pm, "gloria.p" > wrote:
> 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.

I would add the extra butter rather than going out and buying whole
milk specifically for that one use.
>
> > 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.

Yeah, if you want it to be disgusting you could use canned milk.
>
> gloria p

--Bryan