Reviewed: Feb. 5, 2012

Delicious! Mixes together quickly and bake the next morning--what more could one ask for?

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2 users found this review helpful

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Reviewed: Dec. 21, 2011

Made with 4 eggs and no raisens. It was awesome!!

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3 users found this review helpful

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Autumn

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

Reviewed: Sep. 13, 2011

This is my first bread pudding and it came out amazing! I didn't re-fridge the bread pudding over night, but I did soak the bread for 10 mins and made sure the bread was fully soaked. I made half the recipe, used all milk instead of adding heavy cream, and also instead of having plane chopped apple for the top I added 1 tablespoon of butter (melted), 1 tbsp brown sugar, 1/2 tsp of cinnamon. Mixed it all together and spread it over the bread pudding. It came out tasty, moist, and perfectly sweetened. And, instead of using nutmeg, I used a all spice blend to give it more of a stronger spice taste. My husband ate half of it and he's not a fan of bread pudding. I will be making this again for sure.

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6 users found this review helpful

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chloe

Cooking Level: Beginning

Home Town: Vista, California, USA

Reviewed: Feb. 7, 2011

Easy to make; delicious to eat! My family loved it. I didn't change a thing and will definitely make it many more times.

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11 users found this review helpful

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LynnNM

Cooking Level: Expert

Reviewed: Nov. 22, 2010

I felt it needed more flavor. My apples were still crispy after an additional 35 minutes of cooking time, and was still vey moist. I will try it again, adding a brown sugar crumble on top andpossably some caramel sauce.

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5 users found this review helpful