I'm glad the recipe is working out for you. It sounds like you turned it into a bread pudding puree for a change of taste and texture. It's an almost foolproof recipe. I've accidently used 3 cups of milk to 3 eggs and it still comes out. It's not as firm but it's not watery either. What I've been doing is using 1 egg per cup of milk and then sweeten to taste. It's easier to figure out the protein grams this way!