Reviewed: Apr. 24, 2012

Delicious. Used fresh blueberries and challah. Great winter dessert.

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3 users found this review helpful

Reviewer:

ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Apr. 11, 2012

I took a lot of liberty with this and thought it was awesome. Made it in 2 ramekins. Used whole grain french bread cut into SMALLL cubes. Layered (4 layers, total) the bread with the blueberries. Substituted vanilla almond milk (instead of milk and whipping cream and used about 1/3 c. of egg substitute (instead of the 1 egg yolk). It took about 10 extra minutes and I let it set-up (in the oven which I turned-off)... for about 10 minutes before serving. It was truly "to die for" - very light and fluffy compared to some HEAVY bread puddings I've often made. My husband loved it! I will definitely make this again and keep "playing with it" to see what other fin combinations I can think of - I bet it would be wonderful with raspberries - and some combination of white chocolate and maybe apricots would probably be yummy.

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Reviewer:

Bobette

Reviewed: Oct. 16, 2011

Excellent! Simple & easy. Doubled the recipe & made in a casserole dish There was none left! Will make again & again whenever I have blueberries on hand. Thanks so much for the recipe!

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1 user found this review helpful

Reviewer:

Jamie S.

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 20, 2011

Absolutely delicious. You could really taste the vanilla, which was perfectly scrumptious.

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Reviewer:

squeakyduck

Reviewed: Oct. 1, 2010

This was very good! The only thing I changed was I made a cream cheese drizzle for it, it really went well with the blueberries. Otherwise I wouldn't change a thing.

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4 users found this review helpful

Reviewer:

albertagirl

Cooking Level: Intermediate

Home Town: Turner Valley, Alberta, Canada

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jul. 4, 2010

I tried this recipe for family. It was outstanding. I did add a little almond flavoring and topped it with rum sauce.

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2 users found this review helpful

Reviewer:

Hepde

Reviewed: Feb. 26, 2010

I'm making this in a crock-pot - going to cook it on low for 6 hours. I re-calculated the ingredients for 12 servings. I'll rate it after it is done. Turned out great! Very good in the crock-pot!

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15 users found this review helpful

Reviewer:

Julie

Reviewed: Nov. 18, 2009

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.

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2 users found this review helpful

Reviewer:

Ollie

Reviewed: May 19, 2009

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!

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7 users found this review helpful

Reviewer:

Allyniki

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: May 1, 2009

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.

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4 users found this review helpful