Reviewed: Sep. 11, 2009

I'm just rating the sauce on this recipe because I have a staple bread pudding recipe on this site and wanted to try it with some sauce. The sauce is awesome and got high raves from the husband!

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Aug. 15, 2009

For me, this recipe also has too much custard to bread ratio. I added more bread and also some cinnamon. Love the sauce! Brown sugar instead of white for the sauce makes a wonderful dark, rich caramel.

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LAURDSED

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 24, 2009

Ive made this recipe several times, I change things in it. One time I add cinnimon another I use nutmeg.. 2 sweet cut back the sugar not sweet enough add more

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maynardtn

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Reviewed: Jul. 21, 2009

I followed other readers advice and put in 4 C of bread cubes (calabrese) instead of 3, and I'm happy with it! I also left the crust on, and I really liked that contrast in the texture... if I hadn't, I think it would have been TOO pudding-y for me. I left it in the oven for about 10 extra minutes, sprinkled raisins on top of half, and I also sprinkled cinnamon on top as well. The cream for the topping is to DIE for - I would've probably given the cake a 4 without it... my mom (who wasn't sure about the soaking the bread without the sugar in the milk) was a big fan too! Definitely a keeper.

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UniCook

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Reviewed: Mar. 28, 2009

Very good bread pudding, I added nutmeg & cinnamon because my husband really likes that spice combination. Sauce was heavenly!! Thanks

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vavseba

Cooking Level: Expert

Home Town: Smyrna, Tennessee, USA

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Reviewed: Feb. 13, 2009

I haven't tried the bread pudding but I use Bread Pudding 1 recipe and use this sauce for the topping. The sauce is perfect for the other bread pudding

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sandi

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Reviewed: Feb. 12, 2009

This was my first bread pudding and it was yummy. I can't speak for other bread puddings but this one was very custardy. I think that the base without the bread would be good on its own or with the addition of coconut. It was good both warm and cold but I prefer it cold while I think my DH prefers warm. I did make the sauce; I added a couple of spoonfuls over the top and then drizzled a spoon on each serving. IMO you don’t need the sauce, it makes it a bit too sweet for me.

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ally82

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I made this for my mom and she loved it. I choose it because there is no cinamon or nutmeg in it. It is sweet and creamy. You can compare it to a baked french toast. Next time I might try putting some type of fruit in it. I will make this again.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

I had never made bread pudding so this was a first for me. Let me tell you that this recipe ROCKS!! It is the best bread pudding I have ever had! The sauce that you pour over it is absolutely decadent! This one is a definite winner.

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Mayweee

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Reviewed: Dec. 4, 2008

I made just the sauce from this recipe and it was delicious. The sauce wasn't thick enough after cooking it for the original 3 minutes. So, I cooked it about 3 minutes longer than it called for.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 4, 2008

I used the sauce from this recipe with another recipe for the bread. The sauce is delicious, although I'll probably lower the amount of sugar next time.

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Sashad

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Reviewed: Oct. 25, 2008

First time was a success. It lasted 1.5 days. I added more bread initially and probably will this time also. Definitely going to reduce milk by 1/2 cup and omit water all together and just reduce baking temperature. I was impressed with it over all.

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mdickerson

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Reviewed: Oct. 22, 2008

I really liked the sauce... but the texture of the bread pudding threw me off. I liked the flavor, but my grandma's bread pudding was what I was expecting and the "custard" layer on the bottom of this was strange. I might make it again someday, not sure at this point though!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Oct. 9, 2008

I used cinnamon bread and it turned out very sweet. I didn't make the sauce because the kids loved it as is. Next time I will make the sauce, just to try it. I used 2 tsp of vanilla and lots of pum pkin pie spice. Delicous!

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jul. 9, 2008

Delicious! We loved the pudding. The sauce was VERY sweet. I did add nutmeg, and that helped, but next time, I will just double every ingredient except sugar, so I get more sauce, but less sweet. I ended up with to much pudding mix to fit in an 8x8 pan- the rest fit easily into a loaf pan. The water bath method worked really well, and gave the pudding a lovely custard consistency.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 30, 2008

This was the first time I have ever made bread pudding, but I've always enjoyed it. This was a great basic recipe. I used a cinnimon apple raisin bread so I cut back on the sugar a bit I also added some extra cinnamon and rasins. I served with an apricot sauce and fresh whipped cream...Delicious! Next time, and there will be a next time! I am going to try the sauce because that sunds really yummy too!!

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JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Woodcliff Lake, New Jersey, USA

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Reviewed: Jan. 27, 2008

This is very good! I added 3 more cups of bread, used half and half instead of heavy cream, and used less than a half cup of sugar for the sauce.

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HERLIN

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 5, 2008

Awesome and yummy! There was a lot of sauce... so I recommend serving the sauce after each piece has been placed on a plate so that each individual can decide how much they want. (If you are eating it right away, which really is when it tastes the best). I added more vanilla. I will definitely make this again!

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Janina

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 29, 2007

Absolutely fantastic!!

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DebbieR

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Reviewed: Dec. 20, 2007

This is good bread pudding, if you like it soft and custardy. I found it tasted better after it sat and cooled down to room temp. The sauce was too sweet for us, but it wouldn't be nearly as good a recipe without the sauce. Next time I'll just adjust the sugar somewhat. I also found I had to increase the bread somewhat. I added a handful of raisins to the pudding too. It was yummy, just not perfect.

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Kim

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