My granddaughter LOVES Boston Cream Pie so much that she asked for it instead of birthday cake. I used this recipe with a couple of changes. I made two 9" cake layers (added 1 egg to regular boxed yellow cakemix) and made the 3 oz. instant pudding with half whipping cream and half 2% milk. The results were amazing, and everyone gave rave reviews. I will make this again and again. So easy!

Reviewed On: Sep. 5, 2009

If I could have given it 10 stars, I would have! Despite numerous glitches in the preparation of this wonderful bread, it was perfect as it came from the oven! Ease in preparation, long-lasting freshness, delightful taste and texture have made this a real keeper at my house. What did I do wrong, you ask? Well, I down-sized it to one loaf, but failed to notice that the measurements in the body of the preparation instructions weren't changed. When I saw 'add 1/2 c water,' I did; and then realized I had gone by the original size. Oops! So, I changed it to make 2 loaves...mistake # 2 was assuming I had enough flour for the bigger quantity...Had to make a quick run for another bag of the white stuff...despite these 'operator errors,' my bread turned out beautifully, and I got rave reviews from all of the friends and family who ate it...even 4 days later. It makes fantastic French toast, too. Thank you so much for sharing this recipe.

Reviewed On: Apr. 27, 2009

I made this recipe for a church tea this year...it was fabulous! I love the way the almond flavoring cuts the 'instant' taste of the pudding mix. I also added a little whipping cream for extra flavor. Thanks for a great recipe that I will use over and over!

Reviewed On: May 22, 2008