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Since I have 'measuring spoons' that include 'tad,' 'smidgen' & 'pinch,' I think I should also have those for 'scant teaspoon' or 'GENEROUS 1/4 teaspoon,' as well! Still, I managed to get through this recipe with only a minor addition ~ I used a VERY GENEROUS 1/4 teaspoon of orange zest in the pudding! Long story short, I used a whole wheat sourdough & ended up with an OUTSTANDING PUDDING! Thanks for sharing a great recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]

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Sydney Mike May 09, 2008

What a joy this was! Neither of us had Bread&Butter pudding before, so I decided this lazy (for us!) Sunday to work on this in the morning. Perfect day for it too, as it is cloudy, dreary, and slightly cold. I had a bit of ~Nimz's~ Rustic Country Sourdough Bread left so this fit the bill perfectly. We also used skim milk exclusively and Splenda so this couldn't of been easier. I did "smear" the bottom of the ramekin with melted butter though. I could hardly stop eating this wonderful delight, I am not sure there was enough of the Butterscotch Sauce, as I was being (slightly!) piggish, and kept tasting it, so what was left actually made it to Dennis' ramekin full of delicious pudding/bread/chocolate chips. I used mini chocolate chips, and vanilla extract, with a sliced banana on top after the pudding was done baking in the oven, and this sorta made the banana creamy? topped with the Butterscotch this made an outstanding treat. We will make this again, and again. I am so glad you posted this, Engrossed. It was YumM-OOO!

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Andi of Longmeadow Farm November 18, 2007
Bread and Butter Pudding With Butterscotch Sauce (Lighter)