Reviewed: Oct. 13, 2009

It was good, just not great.

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KendallGrace

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

FANTASTIC! What made this though for me was the bread I chose...I used just over half of a round loaf of Cinnamon Chip Challah Bread from The Great Harvest Bread Co and it was absolutely phenomenal! Because it was a cinnamon bread I did leave out the cinnamon called for in the recipe. MmMmM I loved this! It would be great at Thanksgiving or Christmas, too :)

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JessWaka

Cooking Level: Beginning

Home Town: Woodbury, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 8, 2009

I've tried other bread pudding recipes but this is the best. I used French bread and it came out great. All enjoyed.

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Lamb50

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Reviewed: Oct. 5, 2009

This is my husband's favorite dish in my cooking repetoire. I have to make it for him at least once a month, and I usually use egg substitute, yogurt butter, Splenda and skim milk to make it a bit healthier for us. I'd recommend this recipe to ANYONE, regardless of cooking skill! :-D

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Edani

Cooking Level: Intermediate

Living In: Rome, Georgia, USA

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Reviewed: Oct. 2, 2009

Just divine! And so easy to make. I added 1/4 tsp nutmeg and 1/4 tsp pumpkin pie spice. Served with a drizzle of real maple syrup (not the fake stuff). My family loved it!

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zerlina

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Reviewed: Sep. 29, 2009

This is one of the best bread pudding recipes here on the site. I have tried several, but keep coming back to this one because of its simplicity. I have used differant breads and then tried something differant. I had made a batch of homemade cinnamon rolls and had so many left over that I thought of using them in this recipe. All I changed was lowering the sugar to 1/3 cup because of so much sugar already in the cinnamon rolls. I made sure to add the raisins of course and my goodness, what a wonderful sweet surprise! Thank you so much for this recipe, Ellenmarie!

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Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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Reviewed: Sep. 21, 2009

VERY GOOD! Hubby loved it so thanks, ellenmarie, for a tasty dessert that is a breeze to make!

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Glitter aka sparkles/katiem

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Boy is this recipe a keeper! I made this bread pudding last weekend and it has been demanded again by my family. WOW this was good!! The only thing I changed was I added 1/4 cup of Irish Cream and substituted a 1/2 cup of heavy cream for 1/2 cup of milk and increased the bread a little. Several of my dinner guest for this Sunday have already placed orders for bread pudding to go.

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LADYHAITI

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Reviewed: Sep. 17, 2009

I used a 3 day old french baguette that I hadn't gotten to - it worked great and made for a very pretty finished product. I used extra bread and a deeper dish, so I upped the eggs to 6, and added an extra 1/2 cup of skim milk. It came out perfect. I wouldn't change a thing with this recipe. Don't be afraid to use stale/very dry bread - it turns out great!

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Elise

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

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Reviewed: Sep. 15, 2009

used more bread, 1/2c white & 1/4c brn sugar, and 1c milk & 1c half and half, everything else was just like the recipe and it was amazing. my whole fam. loves it! THX!!!

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emorin

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Reviewed: Sep. 14, 2009

I had some cinnamon crasin bread that didn't rise so I chopped it in large chunks and made this pudding. I did add some half and half and used turbino sugar instead of white. WOW! Delicious! Thank you for posting! Easy too! I will definitely make this again.

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 14, 2009

So yummy! My husband just loves it! About to try it out with my in-laws. Cheers

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Birches

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Reviewed: Sep. 11, 2009

Excellent!! I used cinnamon swirl bread from Peppridge farms and it came out PERFECT! The girls at work could not stop eating it all day!! I will keep this and use it over and over!!!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 10, 2009

This bread pudding was very easy to throw together and delicious! What a great way to use old bread. I actually used a couple stale plain hamburger buns which worked great.

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EPC

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Reviewed: Sep. 8, 2009

This recipe is "the BEST!" and a beautiful presentation. I calculated for 18 because I wanted to use a 9X13 pan then followed ingredients and baking time to the letter-EXCEPT-I exchanged plumped cranberries for raisins AND drizzled a simple sauce over all while still warm in the pan. I highly recommend the addition of sauce, it made this an absolute PERFECT dessert. Bread Pudding Sauce Ingredients: 1 cup whole milk 2 Tbsp. butter 1/3 cup granulated white sugar 1 tsp. vanilla 1 Tbsp. flour dash of salt Directions: Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

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Suzan

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Reviewed: Sep. 3, 2009

This is a keeper. I used all 4 eggs, skim milk, reduced sugar to 1/2 c, and added 2 squares of chopped semisweet chocolate. A cooking time of 45 minutes was right on for me. I used half a loaf of old Italian bread with the crusts on - and when I say old, I mean OLD! It was totally dried out and rock hard, and the bread pudding STILL came out moist and delicious.

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DECLINISM

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 1, 2009

I used 9 slices of white bread as per recommendations and kept the eggs as is. The first day it didn't seem dense enough in consistency but tasted perfect after left overnight. I agree that it would taste better without the edges of the bread but I left mine on b/c I didn't want to waste them. I used skim milk and it tasted great. I also used turbinado sugar instead of white. The cinnamon is key. Also be sure you press the bread down so it is all soaked but don't let the liquid puddle on top of the bread - it will taste eggy like that.

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Salma

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Reviewed: Aug. 29, 2009

This was my first attempt at bread pudding. My husband who loves bread pudding said it was the best. He really liked it. I used the cinnamon swirl bread that they sell at Costco that I toasted in the toaster and instead of milk I used half and half since I had it on hand. I also took other reviewer's suggestions and did half brown sugar and half white sugar. It was not soggy at all, which is what my husband like about it. He likes the cruchy outter edges the best, but even so the middle was not soggy so that why we liked it. Served it warm with vanilla ice cream.

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Aug. 25, 2009

I've tried this recipe one time. Since I'm on a diet I didn't taste it, but took it to a church potluck. My God! everyone loved it! I cut off the crust as suggested, used potatoe bread and also added some crumbled shortbread cookies to the recipes. Everyone said they believe the crumbled shortbread cookies really made the difference. Try it!

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Penny P

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Reviewed: Aug. 25, 2009

it`s only good when I have a left over bread. I used whole wheat bread ,1/4 cup brown sugar + 1/2 cp white sugar, 3 eggs, chopped pecans and 8 slices. I just I think it needs more cinnamon like more 1/2 tsb.

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