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?
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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.
It's sweet, salty, and just a little bit tangy.
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