With some leftover Martin's potato rolls and some fresh-from-the-orchard apples, I decided to make some bread pudding this weekend. I'd tried Aida Mollenkamp's cinnamon roll bread pudding recipe once before, and while not perfect, I thought I might be able to tweak it to my satisfaction. I eliminated the nuts, decreased the amount of amaretto, and added some sliced apples. I also found that the pudding was set firm (probably more firm than many people would like) before it started to brown (after around 55 minutes of baking), so I took it out at that point.
The verdict? My wife and I felt that the amaretto flavor, while no longer overpowering like the first time I made it, was unnecessary, and that the texture didn't come out quite right. Next time, I think I'll have to try a different recipe. If you have any suggestions, please let me know in the comments.