The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
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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Cooking Level: Expert

Home Town: Sebago, Maine, USA
Living In: North Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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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Cooking Level: Intermediate

Home Town: South Williamsport, Pennsylvania, USA
Living In: Valrico, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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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Cooking Level: Expert

Living In: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 13, 2009
Awesome!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 8, 2009
This was way too sweet for my taste.
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 6, 2009
Yummy. I cut down on the whiskey just as a preference of mine. Added it to taste. I used stale french bread and the tops of Sara Lee hamburger buns. Tasty
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Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 29, 2009
Delicious. The sauce was excellent! Whole thing is soooooooooo easy. This is my bread pudding recipe from now on!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 12, 2009
I was very disappointed with this recipe. I had to cook it way longer than 45 minutes and it was still gooey. And the sauce was way too strong. The part that I did eat was tasty so I gave 3 stars. Also I didn't know what a "medium" baking dish meant. I used a 9x13 and it was full. I always thought 9x13 was large.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 12, 2009
Wish I liked it better. Served it at a New Year's Eve party,but it was not a hit. The sauce was very good, but the pudding was dry and doughy. Sorry.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 11, 2009
Wonderful!!!!! Especially love the Whiskey sauce. Will make again and again.
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Cooking Level: Beginning

Home Town: Olathe, Kansas, USA
Living In: Gardner, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 4, 2009
I used Hawaiian rolls (all the bread I had on hand); I copied another reviewer and used amaretto instead of whiskey and it was really very good; I do, however, only give 4 stars because the 1 1/2 cups sugar in the pudding is too too much. Next time, I'll cut back to a heaping cup. The sauce is sweet enough on its own that it would compensate for the 'lost' sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 3, 2009
Very good - everyone at the dinner party I made this for LOVED it. I did, however, need to cut the whiskey in the whiskey sauce down. I am not a "light weight" when it comes to having a drink but the whiskey was a little too over powering. I think it would be best to ad a little at a time until you find the best flavor for you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 1, 2009
Absolutely the best ever. The sauce was fantastic. The whole family loved it. Will make it again soon.
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Cooking Level: Expert

Living In: Boyds, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 29, 2008
DELICIOUS!! This recipe is amazing! Turns non-bread pudding eaters into huge fans! Did cut the sauce recipe back to half, it's more than enough!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 26, 2008
I made this yesterday for Christmas day dessert and it was AMAZING! Several people said it was the best they ever had. I prepped it in the morning, poured the egg mixture over it and popped it in the fridge. When we were eating dinner, I baked it. SO EASY! I made the whiskey sauce as is, and drizzled some over the pudding. It makes a ton of sauce, and we found a little drizzled over the entire thing was more than enough. Can't wait to make it again! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 23, 2008
My family couldn't get enough of this at Thanksgiving! I used a 16 oz loaf of french bread and instead of whiskey I used Rum and it was the best bread pudding I have ever had. I did have to bake it longer than stated but that wasn't a big deal to me. I will be making this again for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 23, 2008
Sinfully good! Used Wild Turkey Honey whiskey (cheap and has a nice sweet taste) and topped with rum raisin ice cream. The sauce made quite a lot. I will cut in half next time. As suggested I used good bakery bread and baked in water bath. Came out perfect. Leftovers made for sumptuous 'french toast' breakfast (without the whiskey sauce). Crowd pleaser and will definitely make again. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 14, 2008
Wow,this bread pudding was amazing. We use it in our cafe for the brunch meal and always get compliments from our patrons. The only thing we altered was using ameretto in the sauce vs. whiskey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 4, 2008
Great! If I would do anything differently, I would reduce the amount of sugar in the sauce...it was a little too sweet in my opinion. Aside from that, perfect! (I did use a water bath for baking in a 13 x 9 pan, at 350F for 45 minutes.
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Cooking Level: Expert

Home Town: Piedmont, Missouri, USA

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