 Burlington County Times |
PUMPKIN BREAD PUDDING WITH MASCARPONE RUM SAUCE
Burlington County Times The key to a moist consistency is to fully soak each bread cube, absorbing the custard. For the bread pudding: 6 tablespoons unsalted butter. 4 large eggs. 2/3 cup granulated sugar. 1 cup whole milk, room temperature. ½ cup heavy cream, room temperature. |
Tuesday, October 24, 2017
PUMPKIN BREAD PUDDING WITH MASCARPONE RUM SAUCE - Burlington County Times
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