I made this bread pudding for the first time with leftover stuffing bread from Thanksgiving dinner. I took the advice from some other reviews and used 4 eggs and 4 cups of milk. I also added plumped raisins and about 2 T cinnamon and a dash of nutmeg to the mixture that is poured over the bread. This seemed to coat the bread very nicely. I cooked it in the oven without foil for the first 20 minutes until lightly brown and then covered with foil for 30 minutes. The last 10 minutes, I removed the foil and by doing this, the top of the bread did not burn, just got a nice golden color. For the sauce, I used a combination of Bailey's and Jamison's. Delicious!! My only concern was that I seemed to have quite a bit of liquid to cover the top, so I poured about half of the sauce on top of the bread pudding and then placed back in the warm oven to soak up some of the juices. Once I took it out of the oven (about 10 minutes later), I poured the remaining sauce over the top and let it set. Seemed to work out really good. I'll definitely make this again!

Reviewed On: Nov. 24, 2007