Reviewed: Apr. 18, 2007

This was good but I made a few changes to try and match some I had eaten before and loved so much. I used 12-14 slices of light calorie day old sandwish bread, added 1 tps. almond extract to the egg mixture, only used 5 eggs instead of 6 and in place of one of the cups of milk used a can of Eagle Brand condensed milk instead to make it more creamy and rich. I also used fat free milk since that is all I had at the time. I used a round deep baking dish and had a little trouble getting it done enough in the center so had to increase baking time by about 25-30 minutes. When it was finally done it was great and my family ate the whole thing in one sitting. To me it was sweet enough by itself and didn't need any icecream or sauce to go with it but I'm sure that would be good also.

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Pam Ward

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Reviewed: Apr. 17, 2007

AWESOME!

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Jen

Cooking Level: Expert

Home Town: Antioch, California, USA

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Reviewed: Apr. 13, 2007

it was very good and even better on the 2 day. Also i sold it at a fundraier and now i am the bread pudding lady lOL

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tasha

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Reviewed: Apr. 9, 2007

This bread pudding was great! Made it for Easter and everyone loved it. It was a very easy recipe. Instead of white bread I used an italian bread from the bakery. Also used the Rum Sauce recipe from this site.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 10, 2007

This is a great recipe, but I put a MAJOR twist on it. Any of you who have a Super Wal-mart have seen their pound cakes. They are already sliced and sold in flavors like butter, marble (1/2 chocolate), pastachio, etc... Well, when these are old they reduce the price to about $1.66. Take them and cube them and make this bread pudding. I have to double the recipe because my family fights over it every time. It is perfect for a sweet dessert!! P.S. You will need to cook for about 45 minutes for this change.

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Heather C

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

Living In: Winder, Georgia, USA

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Reviewed: Mar. 3, 2007

this was so easy and good. I used cinnamon bread to make this. What a big hit with co-workers. Will make this one again.

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C WHITE

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Reviewed: Dec. 31, 2006

This is by far the best bread pudding recipe I have tried. I have been using for several years and I often get requests from family members and co-workers to make this for them. Once again it was a big hit at our office holiday party this year. I started a new tradition this year by making it for my neighbors. Thanks Nancy.

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Sonia

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Reviewed: Dec. 3, 2006

This was my first bread pudding ever. As others recommended, I used 5 eggs instead of 6, but it still tasted quite eggy. I also used cinnamon bread instead of regular bread. People seemed to like it; describing it at "like French toast". It was all right for a first attempt.

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 22, 2006

The overall flavor of this bread pudding was really creamy and deliciou! I'm looking forward to making it again!

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lovinkai

Home Town: Seal Beach, California, USA

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Reviewed: Nov. 11, 2006

Wonderful recipe. I added brandy were the vanilla should be and it tasted like MORE!!!

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MYRIETTE

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 8, 2006

I have made this several times and it turns out great. I also used one less egg so that it wouldn't taste like egg so much. I added more cinnamon and more raisins also. This is great for all times of the year.

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Ana

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 20, 2006

i found The bread pudding recipe- you don't mess with something like this. (the only thing i changed was 5 eggs instead of six, & i didnt have nutmeg, so i put the tiniest amount of ground cloves on top, and i added almond extract to the egg mixture.) I had a small amount of toffee bits,& threw them in too. I made the brown sugar sauce by brenda moore from this website, and voila! Good enough for special guests, but you'll want to keep it for yourself.

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Bonnie

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Reviewed: Oct. 19, 2006

Well, I'm one more to give it 5 stars! My partner said she couldn't think of anything that would improve it! I didn't put in any raisins because I used raisin bread. Because of other reviews, I used 5 eggs and that was plenty. Will definately make again!

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CCFW

Cooking Level: Expert

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Reviewed: Aug. 23, 2006

Love it. It was sooo easy, and I looked thru my grandmother's old cookbooks and found the perfect vanilla sauce to go with it. Unfortunately, I lost that recipe and have been looking for a quick, easy recipe on Allrecipes but havn't had much luck so far. This is definitely "no-frills" but that's the way I like it. It's so simple and like the FunkyChef I omited an egg (making it 5 eggs) and that was the trick to really perfecting this. Thanks FunkyChef! I'll definitely make this maaaaannnnyyy more times (:o)

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TreTheCoffeeAddict

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Reviewed: Aug. 20, 2006

Yummy! I only used 5 egss per other suggestions. Mine seemed to take forever to cook. Not sure why but it was worth the wait.

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LORI Q

Cooking Level: Expert

Living In: Baker, Montana, USA

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Reviewed: Jul. 21, 2006

I just made this recipe and it was a hit, very simple. I used stale cinnamon bread I had in the freezer. I used skim milk and Splenda. I didn't think the skim milk would work but it did. I then used the Rum sauce and poured over the top with whip cream... SWEEEEEEET and oh so good...

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regal

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Reviewed: Jul. 15, 2006

A great way to use up stale bread, this recipe couldn't be simpler. I cooked mine in a water bath, as some reviewers suggested, but think that I will skip that step next time because we happen to like it a little firmer.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 7, 2006

I love, love, love this recipe. I've tried several at this site but this is the simplest one that is very tasty.

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Molly

Cooking Level: Intermediate

Home Town: Bingen, Washington, USA

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Reviewed: Jun. 20, 2006

I thought it was really good. A tad bit eggey perhaps, so try taking out one egg.

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BallerinaBaker

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Reviewed: Jun. 16, 2006

This was perfectly nice, but nothing spectacular. Also, I found it too eggy rather than custard-y. If I were to make it again I'd leave out one egg. I used golden raisins plumped in hot water, whole wheat bread, and cut down the sugar a bit.

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ewchoi

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