Reviewed: Dec. 28, 2008

I made this for my dad because he loves bread pudding and he seemed to really enjoy it. I thought it was good but not very sweet. I used dried cranberries instead of raisins. It was very easy to make.

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Lauren

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Reviewed: Dec. 26, 2008

It was ok, too watery (did I do something wrong?) and a little bland.

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BLUEBUG52

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 26, 2008

EXCELLENT recipe. I will keep this in my favorite file.

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AZnative

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Reviewed: Dec. 22, 2008

Great, perfect and delicious. All my guests loved it. Cheers!

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luvchef

Cooking Level: Expert

Home Town: Colombo, Western, Sri Lanka

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 19, 2008

I am having all the family at my house Christmas morning and thought bread pudding would be good for breakfast. I have not read one rating that it was served in the am. Anyone out there that has had it for breakfast?

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ptcruiserchick

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Reviewed: Dec. 10, 2008

I love this recipe. Very basic & very easy. I use sweet italian bread or Hawaiian sweet rolls and a little more cinnamon. I also use golden raisin & either dried cherries or cranberries.

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Mumma Butterfly

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Reviewed: Dec. 4, 2008

This was delicious! I brought it for my co-workers b-day and it was a hit. I made a few changes though. I used texas toast instead of regular white bread. I also used large raisins from the bulk section of the grocery store. They plumped up nicely. Also, I had to cook it for about 35 minutes more than it called for. Plus, I made a the sauce (icing)from the "Bread Pudding" recipe on allrecipes to pour over it. This really added to the flavor. Delicious!! I definitely will make this again.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 17, 2008

Delicious recipe! I used some leftover breadcrusts and it turned out wonderfully. I brushed the top with melted butter and sprinkled demarara sugar to add a little bit of sparkle and some sugary crunch!

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chrisLM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 7, 2008

Very good, I did do one less egg and it was PERFECT!!!

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Tiffany

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Reviewed: Nov. 5, 2008

Quick and easy and good. Thanks for sharing.

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Rayshelle

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Reviewed: Nov. 2, 2008

I made this as the recipe is written, which is rare on this site. This is a pretty straight-forward recipe. The time should be extended to about 40-50 minutes, though. Instead of 3 c. of milk, it should be two and that would probably get it to the right baking time. Good job, though

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Mateo

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Instead of bread, I used some cranberry muffins I made that turned out kind of doughy and bland. They sure are tasty now. :)

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NSTARK

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Reviewed: Oct. 8, 2008

Absolutely delicious!

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linzcooker4040

Cooking Level: Expert

Living In: Linz, Oberösterreich, Austria

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Reviewed: Oct. 7, 2008

Awsome...Just like my fav retaurant, the only thing I did a little different was miss the nutmeg and used carnation milk. Was so thick and yummy, thanks a bunch. My mom live it and she doesn't like much of what I make, lol...

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Smilez

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

This was very good as is, but I did add a little extra milk, b/c I like my bread pudding a little mushier. I will definitely make this again!

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Truffles

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Sep. 27, 2008

This was very good. I did make 2 modifications to the recipe though. I used a whole wheat challah as the bread, I used about 8 1/2 inch slices. I also substituted the raisins for 2 sliced and peeled apples. It took about 10 minutes longer to cook in the water bath, but it came out fabulously, and the kids and I loved our Saturday breakfast.

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lwayne80

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Reviewed: Sep. 24, 2008

MammaT gives this a thumbs up! My 11 year old help me, and even when you don't go in the same sequence as the directions. It's still great! We'll be making this again, and it's fast!

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MammaT

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 17, 2008

This was sooooo good! I grew up eating my mom's bread pudding, but this was the first time I've ever attempted it myself. I followed other recommendations such as decreasing the eggs & increasing the cinnamon, but the base recipe itself is perfect. I think I accidentally added too much milk, but it's my own fault because I'm not always the best at "measuring". Thanks for this wonderful recipe!

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 6, 2008

Mmm. Excellent. I used STALE french bread (we're talking hard-as-a-rock), so I used extra milk (close to 4 cups) and I added the melted butter to the egg/ milk mixture and poured it all over the bread rather than just the butter first. This helped the bread absorb the flavors more evenly. I used skim milk, and only 3 eggs, letting the bread sit for a good 30 minutes before baking until it puffed up. Delicious!

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Theresa D.

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Reviewed: Sep. 1, 2008

Yummy, easy, simple, served with some whipped cream in dessert dishes with a little nutmeg sprinkled on top of the whipped cream. . .looked way fancier than it was to bake!

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