"Jim Elbrecht" > wrote in message
...
> My wife and I both like bread pudding. But our idea of what makes a
> good bread pudding is *way* different. I like sweet, nutty, spiced,
> raisiny goo.
>
> She likes moist bread. No raisins, no nuts, no heavy spices. She
> brought home a piece from Uno's last night where she had eaten with a
> friend.
>
> I can't pick out any flavors at all. Some hint at something. . .
> nutmeg? The bread can be picked up and eaten by hand. It looks
> like mostly the browned edges of homemade bread. I use more egg in
> my French toast. They offer Caramel sauce and ice cream with it.
> She likes it straight-up.
>
> Has anyone had Uno's bread pudding- or have a super plain-Jane recipe
> for bread pudding? I am at a loss on where to begin- it is *too*
> subtle in every way.

I have not tried theirs and we don't have that chain here.

I never thought I liked bread pudding. But years ago I had some old bread
and decided to use a recipe in an old cookbook. The crusts were removed and
the bread was toasted first. It then had to be arranged in a very careful
fashion in a baking dish. The bread was not cut in cubes but strips. The
custard was then made and poured over the top. I believe it had to sit for
about 2 hours before baking. The custard was totally absorbed. The end
result was very good. I served it with a vanilla sauce.