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Bread Pudding at Pane e Vino (Providence)

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My husband and I both love the bread pudding at Pane e Vino. This weekend I plan on trying to recreate it at home.

In addition to the flavor it has a texture that I find more appealing than many bread puddings. Maybe because of the type of bread they use.

Anyone have any insights on what makes this version so special? Type of bread? Liquid to bread ratio? Flavoring? Etc?

Thanks!

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  1. email me at gm@panevino.net and I will send you the recipe :)
    The secret is definitely in the bread, it is the durum stick from Seven Stars Bakery.