I'k going to clean this up in an edit. Not that anyone is following this thread, but still.
Just making notes. (edit: pretty much this. I don't know what to add.The bread pudding is a good 3 1/2 inches thick. That was my goal.)
Ooof, finally got around to it today.
Um... I... Okay, let's just start out with I'm an idiot.
I tripled the custard recipe for 3 pounds of bread.
Soooo... I need to start a thread for "what do?" with the 18 quarts of custard mix I have left over.
Amateur mistake; was thinking about other stuff while baking. I think I used about 1 1/2 gallons for the 3lb of bread.
Baked at 325 low fan about 1 1/2 -2 hours. Pulled it out when center was 170ish. A knife in the center pulled out fairly clean (no obvious liquid).
I put half the bread in a 4" and then scattered some chipped white chocolate on top, added some chopped apples too (sounds kinda gross in retrospect), added some liquid, topped off with the rest of the bread, added more liquid. Let it sink in, added more liquid (a spoon dipped in the center slowly filled with liquid).
Into that 325 low fan oven for at least a 1 1/2 hour.
Looked/smelled awesome. Was too hot to cut into when I left work.
Edited by left4bread - 10/27/11 at 2:19am