Reviewed: Sep. 5, 2009

This was my first attempt at bread pudding and it turned out amazing. I used a vanilla bean instead of extract. I scraped the inside of the bean and put it in the milk along with the vanilla pod and let it soak for a few hours. Removed the pod before making the egg mixture. I used all blackberries and it was great. Definitely, DEFINITELY make the brown sugar sauce, even just the littlest drizzle over the top makes the dessert even more amazing. I loved this so much I made it twice in one week.

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Traci and Michael

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Reviewed: Jul. 19, 2009

Great recipe...though I changed it a bit to be more figure friendly. I used skim milk, only (1) cup of splenda, egg beaters, and whole wheat french bread. I added some nutmeg as well. I used blueberries and rasberries along with the strawberries and blackberries (which was delicious!!). I also didn't make the sauce as the pudding was sweet enough already. I cooked in a glass dish and had to cook it for about an 1hr 30min rather than the stated 45-50 min, or it would have been really soggy. I put foil over the top for the last 30 minutes so the top didn't burn. I also made sure and tucked all my fruit under the bread so it wouldn't burn as stated by other reviewers. Bread pudding is my FAVORITE dessert and I have to say that this was among the best I have eaten.

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daisytk

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 4, 2009

YUM! I made this tonight. It is the first time that I made bread pudding. It was SO good! I used leftover Italian bread from a pasta dinner earlier in the week. The berries made it feel a bit more summery than what I usually think of when I think of bread pudding. I will definitely make this again!

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Cookin Kate

Cooking Level: Intermediate

Home Town: Carbondale, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

I made this for dessert last night and everyone loved it, even my husband who claims he hates any bread pudding. I followed the recipe exactly except the cooking time, I had to add an extra 30 minutes and I didn't have very many blackberries so I added a few blueberries, also I added pecans. I've made several different bread puddings and this is one of my new favorites. The mix of the berries and the brown sugar sauce is great. It tastes even better the next day! Make sure that you use a good french bread and that it's definately stale, trust me it makes a difference. Thanks for a great recipe!

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jb6467

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Moscow, Idaho, USA

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Reviewed: Aug. 24, 2008

Tonight, I made three bread pudding recipes (I had alot of left over hot dog and hamburger buns after a cookout). This recipes wins hands down over Grandmother's Bread Pudding and Bread Pudding with Whiskey Sauce III. The bread pudding alone is very flavorful. The addition of the sauce makes a great recipe even more decadent. I only made a couple of changes: I used fresh strawberries and a cup of frozen mixed berries (blackberries, blueberries, and raspberries). I also substituted buttermilk and heavy cream for about 3 of the 6 cups of the whole milk--I needed to use these items before they went bad. Update: I sent my husband with a batch to take to work and I took one to my place of employment. We both received comments stating that this was the best bread pudding EVER! Thank you for the wonderful recipe!

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Recipe Collector

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

A real crowd pleaser and sooo delish!!!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 10, 2008

The only reason I'm giving this a "four" is because I did not make the bread pudding, only used the brown sugar sauce on another bread pudding recipe - it was yummy! I will try the whole recipe in the future, though, because it sure sounds good.

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luv2cook

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Columbus, Montana, USA

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Reviewed: Jun. 5, 2008

I've made several fruity bread puddings before. This one is a really good combination of spices and fruit. It's sweet and tasty enough without the sauce. I usually just let the bread soak about 5-10 minutes, then add the fruit, making sure none are on the surface.

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UnicDreams

Living In: Reno, Nevada, USA

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Reviewed: May 24, 2008

I used a different bread pudding recipe and was looking for a yummy sauce. This brown sugar sauce was easy to make and delicious! It was the perfect sauce for the bread pudding! I can't wait to make the Berry Bread Pudding and use the sauce! I did add some cream to the sauce at the end to make it creamier. Wonderful recipe!

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Home With Joy

Cooking Level: Expert

Home Town: Carmichael, California, USA

Living In: Nampa, Idaho, USA

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Reviewed: Aug. 19, 2007

I did not find this bread pudding to be flavorful. I can't figure out what it was lacking, but it just wasn't quite right for me.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jul. 9, 2007

egg mixture makes a nice custard. i added more fruit than listed and mixed layered it with the bread in addition to having it on top. otherwise, the fruit only on the top will shrivel up and you will need much more to have the fruity taste as well. overall, very good. the sauce makes it.

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peachymom

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Reviewed: May 14, 2007

REALLY Yummy, ate it for days. THe only change I made was to pour melted butter over the bread. I also added some chopped nuts on top. I wasn't crazy about the sauce, but it went well with it. Maybe a caramel sauce would be better. Either way it was delicious.

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Conejita

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Reviewed: Apr. 23, 2007

This was really good and I was prepared to NOT LIKE it. I am seriously attached to my mom's bread pudding recipe but this was a great alternative. The berries add just the right amount of flavor punch to tie everything together. It is a very wet bread pudding so if you like yours on the drier side add lots of bread.

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Spinklicious

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Reviewed: Feb. 23, 2007

Wow, this is a great recipe. I don't have great luck making sauces turn out right, so I was worried about this one, for sure. But it came out perfectly. And was a compliment to the pudding. The pudding is just like it should be. Crispy on top, mushy inside. The berries are a great addition. My husband who doesn't like desserts much really liked it. It's rich, though. Not for the faint of heart. I followed the recipe exactly (minus a cup of milk because I was worried about it all fitting in the mixing bowl) and it turned out great. Highly recommend this one.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 20, 2007

This was my first attempt at any bread pudding recipe and I thought it turned out pretty good! I used frozen strawberries & blueberries. I think next time I will put the fruit under a layer of bread. As it baked, the blue berries on top dried out a bit too much. I don't think the brown sugar sauce was worth the time or calaries. The bread pudding has enough flavor to stand on its own.

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RebeccaMazz

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Colonia, New Jersey, USA

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Reviewed: Nov. 13, 2006

This was a big hit with all my guests! Gooey, sweet and delicious. I used unsweetened frozen blueberries and strawberries and it was really yummy.

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cookinchris

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 26, 2006

Bread pudding is my weakness, so I'm always on the lookout for a new recipe, especially one that doesn't require tons of butter or heavy cream. Instead of using butter to grease the pan, I sprayed 4 ramekins (halved the recipe) with cooking spray, used an egg substitute for the eggs and f/f half & half for the whole milk. Baking the dish (or ramekins) in a water bath helps to eliminate a soggy center, as some reviewers experienced. The spices complimented the fresh berries perfectly -- will make this again. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2006

This is a wonderful bread pudding recipe! I really love the richness of the berries & cinnamon together! I have varied the berries with whatever variety I have on hand, & they all have been great! Finally! A bread pudding worth making more than once!

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JUDY COLLINS

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Reviewed: Jan. 17, 2006

I'm not a fan of bread pudding but this was delicious! I used 2 cups of strawberries and no blackberries since I didn't have any on hand. Also I used 2% milk mixed with half & half and evaporated milk since that's what I had. It still worked and will make it again.

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TOBYGATOR

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Reviewed: Nov. 26, 2005

WOW I can't believe people said too mushy, this was fantastic. I made sure the bread was 4 days old and measured only according to what the bread needed to soak up. My whole family loved it. Would do again!

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carol

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Berry Bread Pudding with Brown Sugar Sauce

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