Bread Pudding With Caramel Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 15, 2014
First time I've ever made a bread pudding and it was FABULOUS. I could not find an Italian loaf to save my life so I used a French loaf. And I added a tsp of vanilla extract to the caramel sauce while cooking it. So good!
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Reviewed: Apr. 27, 2014
I changed VERY little (added soaked Craisins and cinnamon, vanilla to the caramel sauce) and this recipe is absolutely delicious! I wouldn't change anything else...can't rave enough...pick this recipe above the others - trust me!
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Cooking Level: Intermediate

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Photo by msbatterypark
Reviewed: Dec. 28, 2013
I was scared to use so many eggs! but this is my favorite bread pudding now - seriously the best I've ever made!! I followed the recipe completely - except for adding a teaspoon of cinnamon. It slid out of the baking dish like a flan - and even looked like a flan to our amazement. Next time, I'll add butter and vanilla extract to the caramel to give it a bit more creaminess. Outside of that, I wouldn't change a thing. Oh, except for adding more sugar to combat the egg flavor.
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Reviewed: Jun. 19, 2013
Made this for my Husband for Father's Day.....my whole family loved it and the couple of fork fulls I allowed myself were so worth it :) I added two teaspoons of cinnamon to the egg mixture. I also did not make the Caramel Sauce, as I found Smucker's Special Recipe Butterscotch Caramel Flavored Topping and i used that. My husband loves Butterscotch and I thinned it out a little with about 2 tablespoons of rum to a half cut of topping. then I just poured it over the whole thing. Served it with Ice Cream too.....yes that's how bad we got this past weekend.
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Photo by Joey Joan
Reviewed: Jan. 22, 2013
I made this twice this week, the first time I burnt the caramel and made it with out it. The pudding was so good I made it again and didn't burn the caramel. I used 3 day old dry Italian loaf on the first one and it soaked up the egg mixture very well and was a very moist and flavorful result. The 2nd one was not as old and crustier and didn't soak up the egg as well giving a drier result. Both times I had more then half the egg mixture left over so the next time I make this and I will make it again I am going to cut the measurements on the egg mixture. So very good!
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Photo by Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA
Living In: Hainesport, New Jersey, USA
Reviewed: Jan. 12, 2013
This actually works. Good way to avoid buying caramel topping. My only changes are - didn't use Italian bread (I put my bread heels in the freezer so I can cook things like bread pudding once a month), I cut the sugar in the pudding to only 2/3 a cup and added two diced apples, and I presoaked the apples in the rum.
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