Reviewed: Sep. 7, 2009

This was sooo great....My hubby abosolutely LOVED it!!!

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Mzs.Bates

Cooking Level: Expert

Home Town: Douglass, Kansas, USA

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Reviewed: Sep. 2, 2009

This recipe was great, I made it for my book club and they all just thought it was a very cozy dessert. I did make a few changes though, I did the recipe for 12 servings. I used a whole loaf (1 pound) of white texas toast, I cut half the crusts off and left half the crusts. I only put in the bread, raisins (which I softened in boiling water for about 10 min), and the cinnamon in a large bowl and mixed together. I put the butter in with the liquid ingrediants. I put 2 1/2 cups of milk and 2 cups of 1/2 n 1/2, and stuck to the rest of the recipe and 9 eggs were just perfect. I did have to cook it for about 55 min at 375. And I put it in a 3 quart baking dish which was perfect. It got really fluffy but when it was taken out it settled. Definetly will make again, will go great with the upcoming holidays.

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ErikaMoore

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Reviewed: Aug. 26, 2009

Long over due review. I made this on a very cool fall Saturday morning. I am always the first one up in the house so I made it out of boredom. Thank God for bordom! Within an hour the whole house was awake and ready to eat! I followed the exact recipe and would not change a thing! Thank you very much for sharing this wonderful dish!

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PATTY1103

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Reviewed: Aug. 24, 2009

Excellent flavor & texture! I skipped the raisins. Topped w/the vanilla sauce from Gramma's Apple Bread Pudding on this site. We love it!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 22, 2009

I just made this recipe and it is delicious! Good thing I listened to other reviewers though, it took about an hour before the knife came out clean...I followed the recipe exactly and the only thing I did different was sprinkle a little more cinnamon on top before baking. Very tasty and the next time I will try a carmel or a whisky sauce just to try something new. But this ones definitely a keeper and easy. What a way to use up old bread!

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Linda

Living In: Elk Grove Village, Illinois, USA

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Reviewed: Aug. 4, 2009

This bread pudding was delicious. I made it for my husband and he loved it. I would recommend using one less egg though because i could taste the egg in it a little big. Outstanding recipe.

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Cavimom

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Reviewed: Jul. 18, 2009

I had never even tried bread pudding before but after reading this recipe I just needed to try it. Now I'm hooked! I loved it, Thanks!

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Angie

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Reviewed: Jun. 28, 2009

Easy and good, good good reviews. I felt like it needed a sauce on it tho.

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 20, 2009

So easy and so good. I crave this stuff. I save the leftovers of my home made white bread in the freezer and when I have enough I make this. The best part is that I almost always have what I need on hand, so I can whip it up for guests or just for an easy snack whenever.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: May 9, 2009

Great! I used really dry french bread, so I let it soak a little longer than called for. other than that, followed the recipe exactly. I didn't bother with the water bath (too lazy ;-)) but the consistency was perfect. Some bread puddings are too runny and mushy, but this one with custardy and delish!

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nurseluther

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

What I did was use up any older bread that was in the fridge--hotdog buns, wheat bread, sweet rolls, white bread. I toasted them up in the pan to remove some moisture before I soaked them in the milk/egg mixture. When it seemed watery, I just added more bread until it had spongelike consistency. I used one less egg like others suggested and added some leftover chopped strawberries. I baked it in an 8x8 pyrex which i think is wrong.It was too thick. The top and sides got bread-like in consistency while the middle seemed more like custard at 35 minutes. What I'll do next time is to use a wider,longer pan so that everything will bake firmly and not custardlike and adjust the bake time accordingly. I think it will come out great then.

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mschanl

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Reviewed: Apr. 19, 2009

Good recipe for bread pudding. I did add 2 apples, sliced and peeled, to the bread, butter, cinnamon, and raisin mixture. The bake time took a bit longer, about 1hr - 1hr 15 min. 30 minutes in the oven and it seemed there was just too much liquid still. Not sure if that's because I made the recipe as is, except for my addition of the apples, with the 6 eggs instead of the other reviews that said to use 5 eggs.

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 16, 2009

I baked this bread pudding after reading the reviews, and was afraid it would be too much like french toast. I was right, and after I cut the eggs and added sugar, it still just tasted like french toast. My boyfriend's mother said she liked it, but I thought it was bland.

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fatalbutterfly

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Reviewed: Apr. 7, 2009

This turned out even better than I thought it would. The only change I made was to use cinnamon swirl bread instead of reglar white bread.

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slatez

Cooking Level: Beginning

Home Town: Brainerd, Minnesota, USA

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Reviewed: Mar. 29, 2009

This is a fantastic bread pudding. I took note of others saying it could be to egg tasting so I added 4 extra slices of bread. As we like it not custard like. It got thumb up reviews from the family and guests. Perfect consistency. Will add this one to my list. thank you!!!

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cimmy

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

I substituted 10 pieces of wheat bread for 10 pieces of white bread which was probably a mistake. The end result that I had a dish of brown bread cubes that were too dry. Next time I will use white bread as suggested or use less wheat bread.

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Jean McNeal

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Reviewed: Mar. 28, 2009

I did add rasins and chopped apple that I put in my butter to melt along with. It was perfect for a cold morning breakfast and yes it is the end of March here with snow!

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Mar. 24, 2009

I think there were too many raisons, but it turned out great.

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TStripes360

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Reviewed: Mar. 11, 2009

I had a Wonderful bread pudding recipe that got lost in a move several yrs back. Since then I have been searching for a new one that tasted as good as my old favorite. This one is not quite as good but... it was really good! I followed the recipe with the exception of 5 eggs instead of 6. While I mad the egg mixture I put the bread cubes in the oven to dry them just a bit... Then I used crainraisins instead and increased the amount to 1/2 cup instead of 1/4 cup. I soaked them in hot water for about 5 mins before adding them. I also thought why not add apples... So I added 1/2 cup pealed & diced apple. I added just a dab more cinnamon and then sprinkled a cinnamon & sugar mixture on top. I made the vanilla sauce from Gramma's apple bread pudding recipe for the top. My husband is not a big fan of bread pudding but he really liked this one! I think next time I will only use 4 eggs as it was still too "eggy" for me. I would love to find a white sauce for the top because that would be better then the vanilla sauce from this site. Over all it was pretty good and simple to make.

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