I want to make some bread pudding, and the recipe calls for 2 cups of
whole milk or half-n-half and 1/4 cup of butter. The butter is added to
the custard before the eggs. Does the fat in the milk really make any
difference here, or is it overwhelmed by the fat in the butter?

I'm planning to make it with lowfat (1%) milk and maybe add an extra
tablespoon of butter to compensate.

Bob