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If you don't have pumpkin-pie spice, you can instead use 2 teaspoons ground cinnamon mixed with 1/4 teaspoon each of ground ginger and nutmeg. It's very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.

Source: Everyday Food, November 2003
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  • Tracey Sgroi-Donathan
    18 NOV, 2012
    This is a wonderful treat. Love it!! The measurements in the recipe are perfect. You will want to extend the cooking time, however, to 90 minutes. It feels like there's too much liquid, but once it has baked and set for a good 15 minutes, it thickens up just right!! Very easy to make!! My husband normally doesn't like bread pudding, but completely pigged out on this one! I plan to try it again and add a little cognac to see what that might do.
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  • MS10052137
    15 DEC, 2010
    I believe the recipe should be 1 pint, not 1 quart. I have made this before and it is delicious but you are right, too much liquid is stated in the recipe.
    Reply
  • CanB
    25 NOV, 2010
    There is a serious problem with this recipe.It calls for 1 quart of half and half-that is 4 CUPS of liquid.Look at the other bread pudding recipes and they all call for about the same amount of bread but half the liquid.When I started to make this I ended up having to use twice the amount of bread called for in the recipe. Also, cooking on 300 degrees for 60-70 minutes did not cut it--I baked it for 90 minutes and ended up cranking the temp up to 375. Someone messed up big time on this one.
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