it does say in the recipe “preheated oven at 190° for 35 to 45 minutes” and it is obvious that for the type of dish you will not use an egg cup this recipe is just great it was my first time and we all loved it
After a bad bread and butter pudding experience as I child I swore that I could not stomach this dessert. The thought of soggy bread just grossed me out. But I said to myself “this is Nagi’s recipe, let’s give it a go” and oh my god! I have been converted. I had it with your Custard (Creme Anglaise) and I went from gagging to dreaming about this dessert. Can’t wait for my next conversion! 🙂 Thanks again
Just an update…the Reese’s miniature peanut butter cups were a fantastic addition! I made them into fine crumbs and sprinkled them on top before baking. Excellent combination with the fruit and chocolate chips. This is a fantastic recipe and a great way to use up pantry staples. Thanks again!
Just an update…the Reese’s miniature peanut butter cups were a fantastic addition! I made them into fine crumbs and sprinkled them on top before baking. Excellent combination with the fruit and chocolate chips. This is a fantastic recipe and a great way to use up pantry staples. Thanks again!
Ingredients:
1 teaspoon ground cinnamon
1/4 cup sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
