I have a question about the recipe "Mushroom Bread Pudding" from feastingonart. Any thoughts on substituting buttermilk for the milk in this or other savory puddings?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Buttermilk would be a great addition! It'll add a tangy taste that's perfect for savory bread puddings in particular -- you could easily substitute it for milk in many bread pudding recipes.
Thanks! I'm going to try it.
I've been using buttermilk whenever I can, and I think it adds a dimension to foods that gives them more depth of flavor. I'd try it.