Reviewed: Dec. 27, 2011

I'd probably give this a 4.5 stars in reality. But it's a really delicious dessert! I used a shop-bought pie crust, and it didn't cook completely unfortunately, so if I made it again, I might try partially cooking it first. But the filling and topping was really good. The bread pretty much melted and my son who doesn't like normal bread pudding loved this one.

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Reviewer:

Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Sep. 18, 2011

Didn't use a crust. Used 3 granny smith apples and 3.5 pieces of whole wheat bread, lightly toasted. Also, added 1/8 tsp allspice as someone suggested. Last, I only used half the sugar, knowing it would be significantly less sweet, but wanting to try it, in hopes of being healthier; an experiment. Results - Not sweet enough for a dessert, alone, but with a little ice cream on top, perfect. You may think that defeats the purpose, but the alternative, full sugar would be much worse! Here's the best part though - can have it for breakfast and not feel guilty at all. I did it w/a few spoonfuls of plain yogurt on top. Excellent texture. Delicious. Might try with chopped toasted walnuts next time or some ground flax to add a contrasting texture. Yummy though, just as it is.

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Reviewer:

HongKongKate

Reviewed: Sep. 16, 2011

Delicious! As others said, I needed to use a loaf of bread and some apples before they went bad. I didn't have applesauce, so I added a little milk instead (like regular bread pudding). To keep it healthier, I didn't do the topping or the crust. That way it's more like a breakfast bake that's healthy and filling. I would probably throw in a little salt next time.

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Reviewer:

LoreWoody

Reviewed: Sep. 10, 2011

This is one of the best pies I have ever made and I go out of my way to make as many pies as possible. Moist and rich in flavor with no flavor being too overpowering. Goes well with vanilla ice cream. I highly recommend this!

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Reviewer:

DeathValleyQueen

Reviewed: Dec. 14, 2010

I made this for Thanksgiving. It was a hit. I followed the recipe using Granny Smith apples and for the bread I used Hawaiian bread...mmmmmm. Thanks for a great recipe.

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14 users found this review helpful

Reviewer:

Bill

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 5, 2010

Marvelous, even without the crust. I used fruit and berry rye bread and added a bit of cinnamon to the crumble topping. It turned out to be very similar to a coffee cake. For a drier, firmer texture, I would use only one apple or maybe a bit less yogurt or applesauce.

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Reviewer:

Dani

Cooking Level: Intermediate

Living In: Bracebridge, Ontario, Canada

Reviewed: May 6, 2010

No need to put into a pie shell. It's just as good without and reduces the fat/calories.

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7 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 25, 2010

This was pretty good, but would probably choose to make plain bread pudding next time.

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5 users found this review helpful

Reviewer:

Bev511

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

This recipe is flawless. I'm a newlywed who pretend she can cook/bake and it was a breeze! I've never made pie or bread pudding and this was easy. My family loved it at Christmas. My only change was that I forgot the oats but it tastes fine without.

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Reviewer:

kelsey_sam

Reviewed: Sep. 30, 2009

What a great dessert to make with what is always on hand in the fall-apples! I added a dash of salt to the filling, used 6oz. of vanilla yogurt, 5 slices of whole wheat bread cubed, and 3 small gala apples. Skip the crust, it is unnecessary, just butter a 9x9 pyrex pan. I placed a cookie sheet under my pan in the oven to catch the filling spills. Super recipe and so easy. thanks!

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5 users found this review helpful