Reviewed: Aug. 28, 2007

OMG. This was so good. It's big. It rose while cooking & lifted the lid off in the oven. So good. Mmmm. Could have made half for family of 5. Also, took about 2 hours to bake for me. It's very moist- just like a bread pudding souffle. Thank you!

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BRAINFEVER

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jun. 30, 2007

Great

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MichelleKilli

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Reviewed: Jun. 23, 2007

I usually try a recipe first before making changes and trying to 'improve' on what I have yet to try in the first place. On this one I followed it to a tee. It came out excellent. Very rich - and yes, the whiskey was a bit strong, but the bite of it countered the sweetness of the bread pudding. I think it worked. There was a lot - was able to feed my husband and I, my brother, my parents, and still have enough left over for 2nds and 3rds. My only suggestion would be to 1/2 it.

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Native

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: May 26, 2007

Delicious hot or cold and the whiskey sauce was a perfect compliment to the pudding. It comes out custardy and reminds me of rice pudding.

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LUCKY726

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 25, 2007

Served this wonderful bread pudding for dinner guests and the raves I got were amazing. Thanks for sharing this fabulous recipe.

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Judy Ann

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Reviewed: Jan. 20, 2007

Great recipe! Eating it right now! We followed the directions exactly but cooked for 1hr 20 minutes. Probably could have stood another 15 minutes. We used 1/2 cup Southern Comfort in the sauce. Outstanding! Thanks for posting.

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AFN222

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Reviewed: Dec. 31, 2006

This recipe is marvelous! I used torn French Bread and oh, what a difference! Wonderful flavor! I added Allspice and doubled the Golden raisins. Be careful, though, if you use rum instead of whiskey in the sauce. One-half cup of rum is way too much! Rum was all I had on hand

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BLUESTEM54

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Reviewed: Jul. 24, 2006

I added some chopped pecans on top, separated the recipe in 2-9x13 pans (shouldn't have, came out too thin) and halved the whiskey as suggested by many but couldn't taste it at all! (and I'm not used to alcoholic beverages). I think this makes too much sauce...turned out soupy. Good flavor, very subtle though. I think it needs more spices.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jun. 23, 2006

This was GREAT! Very easy and extremely delicious! I did make a few small changes - I used just a sprinkle of regular raisins instead of golden ones, I sprinkled a dash of allspice over the top before putting it in the oven, and I used Captain Morgan spiced rum instead of whiskey in the sauce. It was great with the rum! I also needed to cook it for much longer than instructed. I will be making this again!

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clb307

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Reviewed: May 24, 2006

This bread pudding is so awesome!!!!

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Rozita

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Reviewed: May 20, 2006

Great Recipe! I did scale back the serving to half which made a 9x13 pan. I also cut back on the whiskey (way to much whiskey)and I added more cinnamon and nutmeg. I also added chopped pecans to my rum sauce. Next time I will add some drained, crushed pineapple to the bread.It does take longer than an hour to cook though. Thanks for the wonderful recipe and making me look like a pro chef! I will definitely make this again! ps. I forgot to add that cooking this in a hot bath (a pan with hot water) will cook faster and more even. You will not be left with the gooey parts in spots.

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ANAED

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Reviewed: Feb. 28, 2006

LOVED this recipe. I had to cook it longer than the 45 mins. Raised the cooking level to 350 degrees and cooked for an additional 25 mins. So either the cooking time needs to be longer or the temp higher. You'll need to adjust accordingly. I also reduced the amt. of whiskey. It even tasted better the next day.

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Kim

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Reviewed: Feb. 14, 2006

Excellent desert. This was the first time I have ever made Bread Pudding which is one of my favorites. I was surprised at how quick and easy it was. Thanks Emily for sharing.

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Tina

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Rocky River, Ohio, USA

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Reviewed: Jan. 12, 2006

GREAT! I love this! I served this at a dinner party and everyone loved it! I will definately make this again! I didn't change a thing!

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LISAMARRIE14

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Jan. 7, 2006

Best bread pudding ever. Use Peppridge farms Cinnamon Raisin bread and you can cut out adding the raising. Definitely a "comfort" food.

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Anna W

Cooking Level: Expert

Home Town: Leesburg, Florida, USA

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Reviewed: Nov. 6, 2005

My husband says this is better than the local Cajun restaurant's version. I added raisens, which he said clinced it. Makes a lot...lasted us a glorious week.

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Lolabunny

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Reviewed: Oct. 11, 2005

very delicious and very easy. the sauce is to die for. i too reduced the whiskey a bit to about 1/3 cup. this desert was wonderful!!

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BEAUANDLILYSMOM

Cooking Level: Intermediate

Home Town: Exton, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Aug. 19, 2005

I made this a couple of yrs ago for a company pot luck, and wouldn't you know the ladies who were on the diet program changed thier meals for a scoop of this! I recently made this for my b/f and he went ga ga for it. Differences I put in were nutmeg, brown sugar, added some apples, peaches, and golden raisins. Depending on the bread you use will make a difference as well. Ive tried French and Chicago Italiian bread, but fresh is best! The whiskey sauce was the best didn't cut anything. Thanks for this fabuolus recipe!

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LITTLERUDEGIRL

Cooking Level: Expert

Home Town: Rancho Cucamonga, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 26, 2004

The whiskey sauce was excellent and I DID take others advice and cut the whiskey amount a bit. Not sure by how much exactly but the whole amount called for would have been too much. For the bread pudding itself....weeeeelllll....it certainly needs to be cooked longer. I cooked it at least another 15 min and it was a bit slimy and STILL not ready. Other than that...good recipe as long as a few alterations are made.

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Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 17, 2004

Superb recipe! I'm not a good cook, but I was a hit at our last office potluck with this one! I used the thick french toast bread & cut the whiskey in half.

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NVSHARI

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Bread Pudding with Whiskey Sauce III

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