Reviewed: May 24, 2013

This recipe was delicious. I followed almost everything except I used pepperidge farm cinnamon raisin bread. I do agree that the bottom was a bit custard like, but I liked it. Next time I will take other reviewers suggestions and use three eggs instead of four. Definitely making this again.

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ksoto2

Reviewed: May 23, 2013

Yummmmo!! Very easy and delicious treat! This recipe is really easy to make, specially when you need a last minute hearty dessert or a nice "comfort food" dessert in a cozy night :). Thank You Ellen Marie!! I used the left over of a homemade pear cake that it was dipped in orange liquor. Followed the recipe and substituted the sugar with organic agave. It was absolutely delicious!!

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Carli

Cooking Level: Intermediate

Reviewed: May 23, 2013

Fantastic recipe! I added a 1/2 cup of pecans and it was so yummy.

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efernandez37

Reviewed: May 14, 2013

Great tasting bread pudding which my kids loved however it took over an hour baking time to get the pudding to set.

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Groggyfrog

Reviewed: May 10, 2013

My family loved this recipe it was quick and easy to prepare I gave it a 5 stars.

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Bigredd63

Reviewed: May 9, 2013

tried this recipe for 6 servings with 4 bread and 2 eggs, 1/4 cup of sugar blahblahblah. So what I wanted to say is, it turned out very eggy and a tat too sweet. So probably one important thing to take note of is the egg to bread ratio. if you are interested in the 6 servings recipe, maybe try 5 bread and 2 eggs. the bread pudding will be more airy and fluffy instead of extremely moist and dense:D

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vivienang

Reviewed: May 8, 2013

Love this recipe. I did cut the sugar by just a bit. I doubled the recipe but only used 1 1/4 cup of sugar. I also love cinnamon so instead of the 2 tsp needed for a double recipe I used 4 tsp. I did cook it a bit longer as well. For a double recipe 60 minutes is about right. I took a 9x13 pan to church and there was nothing left and we are a small church. Oh, I did not use the raisins.

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Suzi

Reviewed: May 6, 2013

I made this recipe and it is awesome. I did make a few changes. I used stale french bread and old doughnuts left from breakfast at work (1 cake, 2 vanilla cream filled doughnuts). I also added a pinch of nutmeg and used half & half cream instead of milk. Once I had blended the eggs, milk, vanilla and spices I pour it over the bread in a large bowl and stirred all the ingredients together. I then poured the ingredients into a 9x9 brownie pan.

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fpcfitt

Reviewed: May 6, 2013

I tried this and it was excellent! I used 3 more slices of bread, used Sun maid raisin swirl bread and heavy whipping cream instead of milk. I also added 1/4 tsp. of nutmeg . I used turbinado sugar instead of white and served it warm with warm vanilla sauce I found on this site. Yummy!,

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Reviewer:

Terry4716

Reviewed: Apr. 30, 2013

This recipe should not even get one star. I tried it out and it was a mass of soaked bread floating in sickly sweet milk. It was a waste of ingredients. Especially the eggs, which I had just bought. I did not change the quantities

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