After baking, it came out as soggy bread chunks... the texture was unappealing. It tasted OK, but is not the best bread pudding recipe on this site.

I thought this was awesome. I followed suggestions and used extra cream (half and half since that's what I had). I had friends that aren't bread pudding lovers help me gobble it up!

I have had to use extra liquid (cream/half and half) on this recipe to keep the consistency more pudding like, and less like a loaf of blueberry bread. Excellent recipe though, and very tasty. I also use all of the egg.

very easy and very good. It was a quick morning breakfast. I didn't refrigerate for 30 min bc we were hungry, so it didn't quite have as long to absorb the liquid. Still, it was good and we liked it. A bit more wet on the bottom, but I kind of expected that. Thanks!

This recipe was splendid! I don't usually like bread pudding, but when I had some extra blueberries and wanted to try something different, I gave it a go. The only change I made was based upon other reviewers suggestions; I drizzled a little extra cream on the top just before I popped it in the oven to prevent it drying out. DELICIOUS! I will definitely make it again!

This recipe was great! I also noticed that there wasn't enough liquid for the bread, so I just added a little more cream. It turned out delicious!

This was awesome! I used whole wheat bread and low fat 1/2 & 1/2 and brown sugar as substitutions to make it a bit healthier, but it was still great!

My husband and I really loved this recipe--it had great texture, not too sweet and the bluberries were a nice addition to the otherwise traditional bread pudding. I did however make a few changes: I did not have any milk or whipping cream, so I substituted with all half and half. I converted the recipe to 6 servings and after I poured the liquid on the bread mixture it did not seem to be enough liquid to fully soak the bread so I added about another 1/2 c. half and half along wigh one more egg yolk, and it was perfect. I mashed down the bread slightly after pouring the liquid to fully soak the bread. Also, I misread the butter amount for the converted recipe and I only put 1/4 c. butter instead of 1/4c. plus 2 T. butter. The butter was a fabulous addition because it made the top pieces kind of toasty and buttery. I did not use the powdered sugar on top--I poured a little half and half on mine and my husband ate his plain. It was delicious both ways and I will definitely look forward to making this recipe again!