Par Baking Bread

can i substitute powdered coffee cream and water for regular cream in bread pudding?

Okay. Assuming I'm open to the pudding tasting a little sub par, can I combine water and coffee cream and use it in my bread pudding? Does it have some sort of funky ingredients that I shouldn't be baking for an hour? Has anyone tried this? (I don't have milk either.)

Real cream will be far safer and nutritious than a bunch of chemicals and trans fats, I cannot imagine it working at all. I suppose the amount of trans fat is negligible but NY city banned them all together so they must be pretty bad.

http://abclocal.go.com/kabc/story?section=news/food_coach&id=6150890

Pain de Blé au Miel - Cuisine Marocaine / Honey Wheat Bread


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