Reviewed: Feb. 8, 2009

I love this simple yet great tasting recipe!

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hhp

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

i used 8 slices of bread as 4 of my slices were from a small loaf. i "buttered" the slices of bread instead of drizzling. i used 3 jumbo eggs as that was the the size we had on hand. i also used brown sugar instead of white. i poured the wet mixture over the bread pcs but i think in the future i will mix the bread pieces into the wet mixture and let it sit to soak. overall on the first try the recipe turned out pretty good. a good way to use up our left over bread. i'll be making this again!

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 31, 2009

Before I made this recipe, I didn't know if even liked bread pudding, so it was an experiment. I had almost a whole loaf of day-old Italian bread that was getting pretty stale. I didn't want to waste it so I found this recipe. I used the exact ingredients and amounts (including all 4 eggs) with two exceptions. First, I used a heaping half cup of sugar, not 3/4 cup to cut it down just a smidgen. I also used about 2/3 of a loaf of Italian bread. I cut it into thick, 1 inch slices, then into 1x1 cubes. I used golden raisins and also threw in a small handful of craisins. Beause of the extra bread, I had to let it soak in the egg/milk mixture for a few minutes and push it all down well with a fork to get all of the bread saturated. It turned out great - not soggy, wet or eggy. I prefer it warm, so I've been reheating the leftovers in the microwave. Yum!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 31, 2009

WOW! This was awesome. My mom used to make Bread Pudding once in a while when I was young. I thought it was the best thing ever. This is every bit as good as hers. I did double the butter to 4 Tablespoons, used Egg Bread, and added 1/4 cup brown sugar to the egg mixture. Also, I topped it with a warm homemade Custard Sauce. Although my wife and girls aren't crazy about Bread Pudding, I don't mind making this and eating it all by myself. BTW, it's great cold for breakfast.

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TOM

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

this bread pudding recipe is ok. the first time i made it following the recipe exactly - there were too many eggs and very sweet. the second time i made it, i used less eggs, brown sugar and more bread. i also added some nutmeg. much better after adjustments.

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orange peel

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

My husband is a big fan of bread pudding and I never made it before. This recipe was so easy and sooooo good! I used egg hotdog buns, all 8 of them and doubled the recipe- definitely needs the glaze frosting- big hit with my whole family.

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Erika

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Reviewed: Jan. 25, 2009

My family and I loved this incredibly easy and quick recipe! I made it exactly to the recipe, except I left out the raisins. Delicious and I liked the consistency. And I swear, the bread pudding was almost better the next day. I will most definitely make this recipe again!

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Carrie3372

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Reviewed: Jan. 25, 2009

I thought this was really good and a great way to use left over bread. This had an awesome taste, and it wasn't too eggy, though I used only 3 eggs. My only complaint is that it was hard to find a good sauce to top this with. It is very good on its own though.

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Jan. 24, 2009

Great Recipie. I used left over whole grain bread, skim milk and added dried apricots along with the raisins to make it a bit healthier. YUMMY!

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Chris

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 22, 2009

I had never made or even tasted bread pudding, but a co-worker of mine said that she loved it growing up, so I thought it was worth a try. I chose this recipe because of all the great reviews & I already had all the ingredients in the house. I was very impressed! Very yummy...reminded me of French Toast. I did add an extra slice of bread, but I think I would like it better with even more (it seemed a little mushy). But hey, I really have nothing to compare it to! Overall, great, easy recipe.

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I tried this recipe today. I did change a few things...I used Capt. John Derst dinner rolls, almond extract and added pecans along with raisins. And I also used a 9-in. pie pan. (It didn't take the entire 45 min. to bake...about 35 minutes.) It turned out beautifully and it was delicious! I'll be making this again and again. By the way, this is my first time ever making or eating bread pudding. :)

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BigRed76

Cooking Level: Expert

Living In: Smoaks, South Carolina, USA

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Reviewed: Jan. 21, 2009

tried several times but still don't like it... it's not the recipe's fault - i'm just not into bread puddings.

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CAROLEST

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Reviewed: Jan. 19, 2009

Sorry, I wasn't a big fan of this one. It was to 'eggy' for me.

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bekah

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

This was great! I doubled the recipe and didn't change a thing. Not too runny and not too dry...excellent! The flavor was perfect too! Thanks.

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mswilson

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

This just finished cooking literally a minute ago and the smell in the kitchen was so good, we couldn't wait to eat it- so we're standing over a hot pan eating it, trying not to burn our mouths lol. It's really good, but I made some changes- used 12 lightly toasted slices of cinnamon swirl raisin bread, only 3 eggs, 1/2c milk and 1.5 cups flavored coffee mate (the caramel apple and cinnamon bun flavors), 1/4c white and 1/4c brown sugar, left out the vanilla and used a splash of rum extract and a dash of nutmeg. The texture is great (not too soggy or dry), and it did puff and get nice and golden...I also sprinkled a bit of sugar on top before baking. I'm sure it would be great with ice cream or a sauce, but I don't think it'll last long enough to see.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

Made this for co workers and they loved it. I added some apples and nuts to mine since they love apples. There was none left by the end of our shift.

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JANTOSZ

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Reviewed: Jan. 6, 2009

I didn't care for it. We ended up throwing it away instead of eating it. I will give it credit, though, because it was a very easy-to-follow recipe and the measurements and cooking times were perfectly accurate.

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Amanda

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This was okay, but tasted more like a French Toast recipe than a bread pudding recipe. It was also a bit too sweet for my likings, but my daughter didn't think it was too sweet. Might make it again, but for a breakfast main or side dish.

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Tracy

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Reviewed: Jan. 2, 2009

Using this recipe, I made bread pudding today for the first time ever. After reading the other reviews, I froze the leftover pumpkin bread from Christmas breakfast, 1 Bob Evans roll and a few baguette slices from Christmas dinner, and used them instead of the sliced bread. It is a great way to use up extra bread of any kind. I used the four eggs, all brown sugar, half skim milk & half heavy cream, and added extra vanilla & cinnamon. After the baking, I put it under the LO broiler for about a minute, because I like a crunchy top. Wow! My husband who has always told me he doesn't like bread pudding, loved it and even had seconds. Thanks for a great recipe!

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Cheryl V.

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Reviewed: Jan. 2, 2009

Very good flavor, but I think I should have used a better quality bread. The texture wasn't quite what I'm used to at restaurants. I used 3 eggs, more milk, only 1/2 cup of brown sugar, craisins instead of raisins, 2 tsp of vanilla and added ground ginger. I will attempt to make again with a better bread and less milk.

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