Reviewed: Jun. 26, 2011

Very simple yet delicious! The only thing is that there seem to be not enough milk/egg mixture to cover the all the bread, so I added a little bit of milk and H&H until just about enough. I've tried this recipe twice and used granny smith and gala apples. I also added raisins, and sprinkled some sliced almonds on top of the pudding. It turned out great! I received many compliments from people for this.

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Amherst, Massachusetts, USA

Reviewed: Feb. 15, 2011

My family really enjoyed this dish. I did add one more apple and double the liquids to keep it from drying out. I also added 2 teaspoons of vanilla for some extra flavor and it turned out delicious.

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Reviewer:

Janette83

Reviewed: Dec. 5, 2010

Really Yummy. I did all the usual--cutting back on sugar and cream, doubling the apples, using brown instead of white sugar--and it was still delicious.

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Reviewer:

Sugarpushtoo

Reviewed: Oct. 2, 2009

Used 3 apples, 1 whole can canned milk + regular milk, wheat bread, substituted 1 C Splenda for the sugar , added 2 t vanilla, topped with small pats of butter substitute. Turns out a nurishing winner.

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Reviewer:

Janis

Reviewed: Jan. 26, 2009

This recipe is really good. My whole family liked it. Especially the fact that it's not very fattening makes it better.

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1 user found this review helpful

Reviewer:

Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

Reviewed: Feb. 14, 2008

Not much of pudding. These reiews are ment to be helpful so here goes. It had way to much bread and not enough goo. Seemed more like a soggy cinnomon bread than a puddng. Definatly needs more goo to make it more custard like.

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Reviewer:

kmanrriquez

Reviewed: Dec. 26, 2007

I used Hawaiian bread that had maple sweetness. WE used 1 1/2 pounds or about 12 cups of bread cubes. In reference to the milk, I think the recepi is wrong I put 2 coups of milk and 4 eggs instead of 3. The rest we followed the recipe. We had to bake for 45 minutes since we had more milk. We served hot and added Bayle's. It was delicious

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Reviewer:

Elias

Reviewed: Oct. 28, 2007

This is a very good bread pudding. In response to some of the other reviews, I would like to point out that because the denseness and dryness of the bread used can vary so much, the quantity of milk for the recipe has to be adjusted. For example, I used dry crispy crust french bread, so I added 2 extra cups of milk to the recipe, letting the bread/milk mixture soak for a half hour before baking. The end result was great.

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13 users found this review helpful

Reviewer:

Daisies and Irises

Cooking Level: Intermediate

Reviewed: Oct. 22, 2007

Ive had bread pudding, and this is not my favorite, added much more liquid than reciepe called for , still on the dry side. I did use french bread , maybe that has something to do with it

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4 users found this review helpful

Reviewer:

KEIFFER007

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Oct. 21, 2007

My grandmom used to make the best pudding I thought ever existed. When she left us the recipe was lost, but I think that this almost just like grandmoms. I do have to say that I did make double the liquids because other reviews stated it dried out and I am glad I did because it took almost all of it. I also added 2 teaspoons of vanilla. Grandmom used to say vanilla is the key to any recipe, and she was so correct! I also added 1 more apple to it. It was very moist and so delicious.

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21 users found this review helpful