Reviewed: Jan. 2, 2004

Oh WOW. This was soooo good. I made it for a New Year's Eve party and it was gone in no time. I used Pepperidge Farms' sweet buttermilk bread (a 1.5 lb loaf), and other than adding a little nutmeg and decreasing the alcohol just a little, I didn't change anything about the recipe. I have to say it's the very best bread pudding recipe I've ever tried.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 17, 2003

This pudding is soft, light, and absolutely delicious! For our personal tastes, I substituted rum for the whiskey and added 1/4 t nutmeg. This recipe is a keeper!

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IDEA2SHARE

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Reviewed: Nov. 27, 2003

This had a really good flavor but I think that it may have needed to be cooked a litter longer. May have been the ovens fault. Certinally not mine!! LOL

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BUFFALOCREED

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Reviewed: May 23, 2003

I made this with a french loaf and it was absolutely wonderful!! It was even better the next day! I wish someone would make this into a scented candle!

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Ann

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Reviewed: Apr. 30, 2003

This was a real hit! LIke some of the others, I only put in 1/2 of the bourbon into the sauce and believe me, it was plenty strong even then! Definitely a keeper, this one!

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KATANAROGUE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 9, 2003

This was such an excellent recipe, I have received very high reviews by those who enjoyed the final product. The whiskey sauce was wonderful.

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WIGGLATWO

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Reviewed: Jan. 28, 2003

Perfect! This recipe turns out beautifully and is not hard to make. It's absolutely delicious. I suggest using half the amount of whiskey.

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MARVIN CURTIS

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Reviewed: Jan. 22, 2003

I made this for out my christmas party at work. The president came up to me and said it was the BEST bread pudding he has had. I only used half of the whiskey the first time but the second time I used the full amout (if not more).

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LEEANNJOHNSON

Cooking Level: Intermediate

Home Town: Clear Lake, Wisconsin, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Dec. 16, 2002

I used a little less butter in the sauce and this recipie has become my husband's favorite breakfast. Thanks!

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STARLA_LIGHTNER

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Reviewed: Sep. 16, 2002

Excellent!!! One of the best I've come across.Made the whiskey sauce using Bourbon and it received the highest raves. Used french bread. Of restaurant quality...many requests for the recipe.

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PSWEST

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Jul. 6, 2002

Taste just like one I had at a restaraunt. I'm a college student with a small kitchen, but this was easy to make. The whiskey is a little strong (I used Jack Daniels) so probably should reduce the amount for kids or use another sauce. Also, I used Texas-sized ButterKrust bread (with crust) which worked great.

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MWOODY3

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Reviewed: Mar. 18, 2002

I have been experimenting with Bread Pudding recipes for YEARS! Finally I have found the perfect Bread Pudding and whiskey sauce creation. Thank you for sharing this! Ande in CA

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