On Sat, 06 Feb 2010 13:45:04 -0600, zxcvbob >
wrote:

>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

The fat in the milk does make a difference IMHO but it's a difference
in flavor. Butterfat in butter does not taste the same as butterfat
in butter. (If it did I'd just drop a spoonful of butter and one of
milk in my coffee, instead of half n half...)

Insofar as the fat content goes, the difference in fat between two
cups of whole milk and two cups of 1% milk is about half an ounce of
fat, equivalent to a tablespoon of butter (so you got the amount of
add'l butter spot-on!)

Best -- Terry