I was so excited to make this recipe for an annual brunch...what a disappointment! I followed the directions, changing only the spices (I'm not a clove fan), and my bread turned out VERY gummy. Even after baking it for SEVERAL extra minutes, it was a disaster. I gave it two stars instead of one despite thae fact that "bread" went into the garbage, because I did taste it and the flavor was great. Too bad!

Reviewed On: Nov. 16, 2009

I've been making this for a couple of years after having it at a friend's party...you can't beat this recipe! But I make mine with white wine (it's so good I haven't tried the red yet!), usually a cheap pinot grigio--Barefoot is great! I don't add the sugar, but do use ginger-ale instead of club soda. Like so many others have said, DEFINITELY make the night before...it needs time for the flavors to marinate. I'd give this more than 5 stars if I could!

Reviewed On: Mar. 31, 2009

I love this pudding...it's not as good as the recipe I grew up eating (lost, sadly) but still delicious. I think a lot of people are looking for a creamy rice pudding--THIS RECIPE IS NOT MEANT TO BE CREAMY PUDDING!! It's the best when served warm with cold cream or half & half.

Reviewed On: Mar. 26, 2009