If I make bread pudding again, I'll use this recipe. However, I think I'll use a cinnamon swirl bread or something similar. I used leftover wheat biscuits and a few whole wheat bagels. For me, it wasn't sweet enough-- but perhaps that's just the nature of bread pudding and the fact that I used wheat bread. I used a vanilla sauce from the "Best Bread Pudding with Vanilla Sauce" recipe on this site and it turned out well. I think the proportions of this recipe are spot on. For people who think it's too "eggy" with 4 eggs, you're not using enough bread. The recipe calls for 6 slices, but I think those were 6 big slices. You want the bread to almost come to the top of the pan. I would have liked for the raisins to be distributed throughout rather than sprinkled on top, so I would consider mixing them up with the bread-- although that might run the risk of them sinking to the bottom. I added some nutmeg, ground ginger, and imitation rum extract (or you could use real rum) to the egg mixture, and I doubled the amount of butter that I poured over the bread. I used brown sugar instead of white and skim milk instead of whole.

Reviewed On: Nov. 27, 2011

I added artichokes and a little cornstarch to the cream. I think this would be good with sun-dried tomatoes.

Reviewed On: Nov. 7, 2011

I followed Jillian's advice and baked at 375 for 45 minutes; I agree that any higher temp would make it dry out. However, if you're going to put cheese on top like she does, wait and do so during the last 10 minutes. It gets dried out and crusty if you put it on there from the beginning (unless you cover it with foil). I'm not a huge fan of jarred salsa, so I diced up a can of stewed tomatoes, some onion, and some garlic. It was good. Served it with a pot of Spicy saffron rice, sour cream and hot sauce. This dish isn't spectacular, but it gets the weeknight dinner job done with you're just looking for something relatively easy.

Reviewed On: Oct. 18, 2011