This pudding is strongly flavoured by the bread used, so use good bread! I used a home-made white loaf. As this recipe calls for raisins, milk and cinnamon, I figured brown sugar would complement those flavours better. And since my bread was stale and rock-hard, I soaked it for 20 minutes in the liquid before baking. I was afraid the result would have the texture of soggy bread, but it was more like a moist pudding. It turned out fluffy and creamy, with a nice crunchy top. All the raisins sank to the bottom though.

Very good!!

I made this a while back and added some chopped apples as well. It was the best.

Very good! We made this for Easter and everyone stole the leftovers from us! :)

I combined several modifications to this recipie as suggested by other reviewers and it turned out amazing! Instead of 3 cups scorched milk, I used one 14oz can of sweetened condensed milk, and one 12oz can of evaporated milk. Then just a few tablespoons regular milk to thin it out. Also used jumbo raisins for more plump. Cooked in water bath to prevent bottom scorching, and cooked for 40 minutes.

Too much egg, not enough bread.

I used croissants in this recipe in place of the white bread, because I had some extras to use up. (yes decadent) I also let the croissants soak for about ten minutes before baking. Served it warm with vanilla ice cream. My husband loved it and said it was the best he'd ever had. Will make again.

I followed the directions exactly; my family raved about it. Definitely a keeper.

Great, Quick and easy. I subbed brown sugar because we were all out of regular... and it was still pretty amazing! Great with Vanilla Ice Cream!

im not a big fan of breadpudding but this one was nice i made a waterbath to make it more custardy and i did half the amount

Very good recipe and easy to make; my family loved it. I also added 1/2 tsp. of vanilla extract. Thank you

I'm not so much a fan of bread pudding to begin with but if I were this would be a 5 star! I didn't bother scalding the milk and it turned out just fine I did however bake mine in a water bath. I used vanilla bean paste to up the vanilla flavor and substituted dried cherries for the raisins. Turned out great... for bread pudding.

My 7 year old declared "This is the best one you've ever made" and I agree! Easy and quick to make, only a moderate amount of fat, and absolutely delicious. Thanks Nancy for this great recipe!

Good recipe, but I prefer to use condensed milk like my grandmother did.

I have made this many times now and our company really enjoys it!! My husband can't have seeds, so I was very excited to find seedless raisins as I double the amount of raisins in recipe. Only because we like them so much. This bread pudding tastes so much like the one in a restaurant I worked in and it was always my favorite! Thank you for sharing! :)

This is the best bread pudding ever!! I am not one for bread pudding either but it was the right blend of everything! The consistency was great. Wasn't too sweet and just the right amount of raisins! Just perfect! Wouldn't use another! thanks!

I made some blueberry muffins that weren't the greatest taste treat in the world and didn't want to trash them. I got the idea to turn them into a bread pudding. Using this recipe as my base, I cut them into cubes and dried them out in a 200 degree oven for about 45 minutes. I used 2 cups 1/2 and 1/2 and 1 cup of whole milk, cut the sugar to 1/2 cup since the muffins already had sugar in them. I just pulled it out of the oven and it is much better than I dreamed it would be. It does seem to have a rather fluffy base due to the custard part settling to the bottom. I don't think I'll have a hard time getting rid of this. What an awesome way to take something plain and turn it into a killer dessert.