Delicious! I substituted the egg for half of a banana (mashed) and added an 1/8 cup more of sugar and raisins. I ate it with a little butter on top and it really was irresistible! I could eat it all myself!
I generally like my eggnog a little thicker, so I followed two of the reviewers advice and added half sweetened condensed milk (instead of all lowfat milk) and a 1/2 tablespoon of vanilla pudding mix. I also added a third egg. :) It was abolutely delicious!
I believe I did it wrong. :( Before adding all the ingredients together I melted the butter and it was too liquidy so I had to add an extra cup of powdered sugar. It's in the refrigerator now and I don't know how it will turn out... but so far the taste is good so I will give it five stars. Next time I will keep the butter at room temperature.
Oh my goodness, I have made this recipe twice and let me tell you, this second time making it I could not WAIT to review. I was going to wait until my batch had cooled in the refrigerator but this is just TOO magnificent. The first time I made it as the recipe called. Maybe I added a little more sugar. It was not very fantastic. It was "okay" warm and bad after it had cooled at room temp (and been in the refrigerator) This time, however, I made a few changes. First, I boiled 1 cup of water with 1/2 cup of milk. I put the rice into that and I added 2 tablespoons of butter and let it cook as is called. Then I added 2/3 cup of sugar (I like my rice pudding sweet). I added another tablespoon of butter and two teaspoons of vanilla extract and I swear to God this is the best rice pudding I've ever had. It's pretty yellow (from all the butter haha) but man, is it good!
I edited the recipe. -I had loads and loads of stale bread (hotdog/hamburger buns) and old wheat bread. So I had to increase the recipe to 36 servings. -Instead of using a forth cup of butter, I used a half cup and two tablespoons. [increased] -I used two 12 oz cans of evaporated milk (by the advice of my grama). [decreased] -Two cups of sugar [decreased] -Two tablespoons of cinnamon [increased] -One tablespoon of nutmeg [added] -3 tablespoons of honey [added] --Cooked in a 9x13 glass pan and a small casserole dish for 45 minutes. Took it out of the oven and mixed it and returned it to oven for an extra 20 minutes. Voila! Perfect bread pudding.
Very nice. :) The smell was fantastic and I'm sure it will taste the same. However, some people are posting pictures of having a beautiful crumb coating on top... I followed the directions for the crumb topping and it didn't stay crumb-y... Hmm... When I make the recipe again we'll see what happens. Great recipe!