The Proof Is
in the Pudding
Jen Cafferty deconstructs
a classic bread pudding,
complete with allergen-free
options. Plus, her foolproof
tips for recipe success.
PORTION CONTROL
Feeding a large crowd?
Bake the pudding in
a 9-by-13-inch baking pan
and serve it family-style.
FLAVOR SAVER
Use plain bread
in place of the
cinnamon-raisin.
TIMESAVER
Soak the bread
in the liquid for
just 10 minutes.
No need for it to
sit overnight.
CAVEAT
Use sturdy bread,
such as Rudi’s—it’ll
hold up well to all
the liquid and won’t
get mushy.
