Reviewed: Oct. 28, 2009

I get rave reviews with this recipe! The last 2 times I made this, I used a whole wheat cranberry walnut bread that I let get stale. I added a medium peeled and finely diced apple and a some extra dried cranberries. I put the bread in my large oval crockpot and pour the custard mixture over top a good 1/2 hour before baking. gently fold a few times to ensure the custard mixture coats ALL of the bread cubes! then add the cranberries and apple and cook on high for and hour, then down to low for 3-4 hours. With the denser bread, it did take closer to 4, but i started early and left it on keep warm when it finished. Used spiced rum for the sauce. Love using my slow cooker for dessert so it's warm and ready after dinner and keeps my oven freed up!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Sep. 27, 2009

Easy to make and tastes superb. Can't ask for much more than that. The only downside is that I made this recipe for just my self and my boyfriend. It's a huge recipe and difficult to make smaller simply due to the nature of the size of the loaf of bread. It refrigerates well, but you will get some water separation at the bottom.

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boomboomjulie

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Reviewed: Sep. 2, 2009

Very good! I used Bacardi light rum instead of Whiskey though. Love rum for it's sweetness. Not a Whiskey fan. Turned out deliciously! I used French Baguettes for the bread and it was GREAT!

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kbostedor

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Reviewed: Aug. 31, 2009

This recipe was amazing. I made it twice during Christmas because my husband and I ate too much of the first batch. This is a can't miss dessert.

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Steph in Alpena :o)

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Reviewed: Aug. 29, 2009

I left out the raisins and cut back on the whiskey....my guests loved it!

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Debra

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Reviewed: Aug. 12, 2009

Great recipe I baked at 350 for 45min came out perfect even though I used 4cups of sugar in the mix on accident.

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Temi

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Reviewed: Jul. 22, 2009

This was the first bread pudding I've made and it turned out GREAT! I followed the pudding recipe but used some dinner rolls we had left over and I baked it at 350 for 45 minutes as recommended in some reviews. For the sauce, I used a little less of everything because I didn't want as much sauce (we're only two people) and used Amaretto instead of whiskey because I had it on hand (also recommended by other reviews). It is a great treat, I'm going to bring it to a casual get togehter tonight, and I'm sure it will be a hit!

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Laura

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jul. 20, 2009

Very good...sauce was quite strong. I will cut back on the rum a little next time, but that is just my preference.

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t2andc2

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Reviewed: Jun. 23, 2009

Tastes great, but cook at 350 for 60 minutes.

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DUSSASR

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Reviewed: Apr. 27, 2009

awsome recipe, would suggest adding maybe a 1/2 cup more of milk, a little dry

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Maria Perez

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Reviewed: Apr. 26, 2009

This was the first bread pudding I've every made. I've always been a bread pudding lover though! I made a double batch for the home and the office. Everyone loved it... so much so, that it was completely eaten! The changes I'd make for the next time are: - Cut the bread the night before so it can be made "stale". I used french bread [as suggested by others] - Increase the whiskey. I found the sauce a bit sweet, but nothing that drizzling some whiskey over it before serving didn't fix! Perhaps adding the whiskey when the sauce was cooler would increase the 'alcohol' edge to reduce the sweetness. Of course, there's always cutting back the sugar... not.

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EdV

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Reviewed: Mar. 10, 2009

Pretty good. Not the best I've had, but worth making. I prefer more of a buttery taste to the pudding itself, so I might try to toss some butter with the bread and cut down on some of the liquids next time I make this. I did think it was just a bit too sweet with the sauce (very good and easy), so adding less sugar is one thing I would definitely change.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Great dish! I did a 1/2 batch soaked the raisins in boiling water to soften first and substituted soy milk for milk and cream for I am lactose intolerant. It is a great dairy free treat! Also, we have made it with whiskey, brandy and dark rum and all are great, but we like our loose delights.

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Marci

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Reviewed: Feb. 22, 2009

This was delicious! I followed the recipe, but used a french bread loaf, and cooked it at 325 for 55 minutes. I halved the recipe and use a loaf pan, which turned out great. I was concerned about the whiskey smell/flavor, but once it was soaked into the bread pudding, it tasted perfect. My one little nit is that it was a little bit runny, but the flavor made it a winner!

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CKSTUART

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Reviewed: Feb. 22, 2009

I've been making a version of this recipe for years. This recipe is good all-be-it a little too sweet I thought. The best bread pudding is made with stale homemade bread if you prefer a less gooey pudding. Baking it in a water bath is a must! It's also good cold. Hubby ate it the next day cold with maple walnut ice cream and milk on top.

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SANDJEAN

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Reviewed: Feb. 22, 2009

Turned out great! I brought this to a Marti Gras party and it was a hit. Only change was to use only half the suggested amount of alcohol. I also switched to using Southern Comfort instead of Whiskey as well. Made a full 13x9. I may have over cooked it, but I like the top of my bread pudding slightly crispy. I baked it an additional 20 minutes (total of 65 mins). It definitely wasn't done at 45 minutes. Thanks for the awesome recipe!

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

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Reviewed: Feb. 22, 2009

This was the most delicious bread pudding I've ever eaten. I made some changes because of what I had on hand and the size of pan I used. After reading the other reviews I cut the milk back to four cups total. I had a cup of coconut milk leftover over from another recipe so I used that in place of one of the cups and counted the cup of light cream I used for another cup of the milk. I cut the syrup recipe in half and drizzled it over the top of the whole dish after it came out of the oven. I still had some leftover but it tasted great drizzled on top of our oatmeal this morning.

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gayleskornerkitchen

Cooking Level: Intermediate

Home Town: South Williamsport, Pennsylvania, USA

Living In: Valrico, Florida, USA

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Reviewed: Feb. 20, 2009

Great recipe. I'm in Denver, so I wound up doing 350 for an 1.5 hours.

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Bridget

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Reviewed: Feb. 20, 2009

An excellent base..remember bread pudding was to use old bread, exta eggs,milk & cream, fruit, and the brandy to tempt the hubby! Very the cooking time and temp to compliment moisture milk/egg ratio..I like to remember to do mine in a water bath..but then sometimes I really like the crust..Think of this as a "light" fruitcake..Mine changes all the time..BTW the sauce is excellent on a cake..In Spain they have a whiskey cake..great, they pour the sause on the cake, and let it sit..watch so it's not too mushy. Frankly any favorit cake works..no frosting, dust w/powdered sugar.

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