Recipe by MIEN
"This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in."
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eggs, lightly beaten
I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half white sugar, and I used half milk and half cream. I also sprinkled some raisins on top as an after thought. It turned out great because the people who don't eat raisins can just pick them off instead of digging for them. I used a regular 8x13 brownie pan on just my oven rack, no water bath, reduced the temp and baked for well over an hour. (If I even get a hint of egg taste, I won't eat it...this doesn't taste like eggs.)Marvelous recipe! I always bake it when the kids are sleeping and hide it so I don't have to share. I'm greedy!
I am a bread pudding expert! This is not a good recipe. It's an egg custard with bread, and not a whole lot of substance. The egg taste really came through. The sauce was good but not a lot of flavor, just amazing number of calories. Don't serve it immediately after it comes from the oven. Allow it to cool and "set up," or it will be too wet, like some other reviewers must have discovered. I actually thought it was better cooled substantially. I won't make this again.
Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a water bath too, just lower the heat a little.
I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use unsliced Italian or french bread with crust removed cut or torn in lrg. squares. I add 1 tsp. cinnamon, 1/2 tsp nutmeg and hi-quality fresh vanilla and unsalted butter. This always needs to cook longer than the 1 hour called for. I now use a glass dish so that I can see precisely when it is done and not overcooked.
Before I made this recipe I read all the comments, so instead of using an 8x8 I used an 8x11 pan. The pudding was still moist but not watery. We loved it!!! The sauce was perfect, did not change a thing!! Thank you for sharing, this will be added to my favorites and it will be part of our family recipes.
This was the first bread pudding I've ever made. I took it to work and my co-workers loved it. My supervisor said it was the best thing he had put in his mouth in a long time. I used raisin bread and added a couple of tablespoons of bourbon to the sauce -- Good work Missi!
I did add 1 tsp. nutmeg and 1 tsp. cinnamon to the bread pudding. Used french bread (approximately four cups). Will probably eliminate crust of french bread. Pudding was GREAT...sauce was GREAT without any additions to the recipe.
This bread pudding is the BEST ever! My new favorite recipe! Since I didn't use the full carton of heavy cream (the recipe calls for a 1/2 cup) I whipped what was left into whip cream to use on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 174
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