Reviewed: May 17, 2012

I bought a chocolate babka at a bake sale last weekend, we were going to bring it for mothers day breakfast but forgot it at home. I saw it sitting in the fridge and knew it had to be used or thrown away and I immediately thought to make a bread pudding. This was the first time I've made one and we sure were not disappointed. This was super easy to put together, I ended up having enough to fill a 9x13 Pyrex dish so I baked it in a water bath in my sheet cake pan. I have to admit in was a little worried about the sauce with the cup of sugar, butter and cream but it really topped off the bread pudding perfectly. Delicious!

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Riverside, Rhode Island, USA

Living In: Providence, Rhode Island, USA

Reviewed: Apr. 28, 2012

Made first time as directed and it was wonderful! The sauce is to die for. The second time I upped the bread to 5 cups as other reviews advised and added raisins and cinnamon. Mmmmmmm

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Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Mar. 23, 2012

I have made bread pudding my whole life, trying all sorts of recipes and it was always hit or miss, too soupy or too dry. This recipe is beyond simple and the best I have ever eaten. A true delight. Custardly, fragrant, can't wait to dig in. Absolutely the best.

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Reviewer:

Cindy

Reviewed: Mar. 2, 2012

First time making bread pudding and this recipe was a home run. I added pineapple (drained & crushed), a bit of cinnamon, and sprinkled a little brown sugar on top and it came out perfect. The sauce put it over the top!

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Reviewer:

daddycooks

Reviewed: Dec. 30, 2011

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.

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Reviewer:

Luvgod

Cooking Level: Intermediate

Reviewed: Dec. 24, 2011

Followed the recipe exactly, and it turned out beautifully, although next time, I'd cook it perhaps 5 minutes longer. We skipped the water bath. We used Texas toast bread, which is twice as thick as regular bread, and that worked really well.

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Reviewer:

Serenity101

Reviewed: Dec. 4, 2011

Easy and delicious! I added a half teaspoon of almond to both the pudding and the sauce. Mouth watering. I also found that the water pan was unnecessary, you just get a touch of browning on the edges which I like for the texture anyway.

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Reviewer:

Squirrl

Cooking Level: Expert

Home Town: Wood River, Illinois, USA

Living In: Leesburg, Virginia, USA

Reviewed: Dec. 1, 2011

This is the best bread pudding I've ever tasted. I even used a very stale baguette and it still turned out fantastic. It is a bit sweet so the next time I make it I will probably cut back on the sugar that I put in with the bread because the sauce is soooo sweet but sooooooo delicious! Will make it again soon. Must try this one!

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Reviewer:

susanlaubach

Reviewed: Nov. 13, 2011

Absolutely perfect!!!!!

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Reviewer:

vandsbellew

Reviewed: Nov. 12, 2011

Great recipe! My husband and friends loved it. I made only a few changes. I added cinnamon and raisins to the pudding. I also added a dollop of sherry to the sauce.

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