Reviewed: May 17, 2012

this was an excellent recipe even though I couldn't follow it exactly. I needed to use up some stale hamburger buns for the bread and I had no cream. I used all whole milk instead and dotted the top with a little butter. the proportion of eggs, dairy, and bread was perfect, moist but not soggy. yummy. and i used spiced rum instead of whiskey. definitely a keeper.

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Reviewer:

kelleyp

Reviewed: Apr. 8, 2012

I followed the recipe aside from substituting rum for the whiskey. It came out cripsy on top and soggy on the bottome, which evened out when you ate it but might be off-putting for some. The sauce recipe makes a lot -- too much for the bread, I think. It's good, but very sweet.

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Reviewer:

Jennifer

Reviewed: Apr. 5, 2012

Excellent recipe! The whiskey sauce makes too much and I would cut the recipe in half next time. But other than that this recipe is just as delicious days later reheated in the microwave.

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Reviewer:

kbrinson

Reviewed: Mar. 1, 2012

I only used the "whiskey sauce" part of this recipe on a bread pudding recipe I created. But I want to give the sauce a 5 because it was really easy and tasted great (even though it can hardly claim to be healthy in any way ;-) I used Crown Royal. The sauce is also good on slices of apple, and I am going to slather some on some fresh coconut to make coconut candy. My friend is going to put some that I gave her over ice cream. (it makes a LOT of sauce). Great easy sauce, thanks!

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Reviewer:

ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Feb. 23, 2012

Something I really liked about this recipe is that you place the cubed bread directly into the final baking container before pouring the liquids on top. This means I can cube up just enough bread to fill the container (in my case a 1.5 qt Pyrex.) Now about the sauce...I eschew flowery language and I never resort to hyperbole so I'll just say that the whiskey sauce was the most amazing, splendiferous, super-fantastic thing I have ever tasted in my entire life!

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Reviewer:

SHHOPPE

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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Chatham, Ontario, Canada

Reviewed: Jan. 17, 2012

This has quickly become one of my staples for desserts. Everyone that tries it loves it. The sauce is to die for. Half the sauce recipe is plenty though...even enough to take home and eat drizzled over vanilla ice cream.

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Haruko

Reviewed: Jan. 1, 2012

The sauce isn't the consistency I like but it was ok.

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Reviewer:

littledoni

Reviewed: Dec. 2, 2011

I could just make the whiskey sauce and eat that, but it goes great on the bread pudding too!

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Reviewer:

kissjo

Reviewed: Nov. 25, 2011

I used blackberry whiskey and omitted the raisins. Everyone Loved It!

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Reviewer:

rlsadie

Reviewed: Jul. 31, 2011

This is an incredible recipe! The first few times I made it, I thought it was a bit heavy on the whiskey. Now I wouldn't make it any other way. I do use a little more bread than the recipe calls for, I usually use Texas Toast and use enough to soak up most of the liquid. It just makes it a little more dense. I always have gotten rave reviews on this either way.

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