Oh my gosh, these are sooo good! I just don't even have anything else to say except that you have to try them--I sense that they will become a staple for me! I used some baked yams leftover from Thanksgiving. They were soft enough that I could just stir them in, although there were a few larger (1/4 in. size) pieces of yam left it didn't matter. I think I'll still do that next time--easier than shredding! Also, I used brown sugar in the glaze and it's amazing, nice and crunchy. I may try honey on top next time!

Reviewed On: Dec. 3, 2005

This was a really nice bread pudding. I brought it to my boyfriends parents' house for Thanksgiving, and it was a hit (in a crowd that's usuallly not big on dessert!). To make it a little richer (for the holidays) I used 3 eggs and 2 egg yolks and also used cream for 1/3 of the milk. I also used the new Splenda baking blend to cut the sugar--no discernible difference.

Reviewed On: Dec. 3, 2005

Just made this sauce to take to a holiday dinner, and since I've been sampling it copiously, I thought I'd go ahead and review. It's a pretty tasty sauce! Mine came out quite thick, but it's got a nice texture. I think I may omit the brandy next time, I didn't care too much for the undertaste of it. And, call me a glutton, but I think I'll add a 1/2 cup of creme with the cup of milk.

Reviewed On: Nov. 24, 2005