Reviewed: Nov. 5, 2011

I had a French loaf that dried up on me before I could use it. Cut it in junks added 1 1/2 more milk to mixture. Soaked over night. It worked great. I didn't have any maple syrup, so I used an other reviewers advice and add Carmel ice cream flavoring. I agree that it needs more flavor and sweeter. But all in all a good base. Thank you.

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Reviewer:

GALAJO

Reviewed: Dec. 31, 2010

Great recipe! Made it Christmas morning...didn't have time to leave it overnight so only left it for an hour before baking, turned out fine. Rolled the cream cheese in cinnamon sugar as another reviewer suggested and tossed in a good handful of fresh blueberries. Also added a tsp of vanilla to the egg mixture. Might try eggnog instead of milk next time for a seasonal twist...

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Reviewer:

sweetpmc

Cooking Level: Expert

Reviewed: Jan. 1, 2010

I made it twice. the first time i followed the recipe using cinnamon raisin bread and added a few drops of vanilla to the egg mixture. 2nd time i made it i used only 8 eggs and everyone seemed to like it a little better.

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Reviewer:

Danielle

Cooking Level: Beginning

Home Town: Washington, New Jersey, USA

Living In: Bellmawr, New Jersey, USA

Reviewed: Dec. 29, 2009

This was a nice bread pudding for breakfast. I sprinkled cinnamon on the top before baking and served with different syrups for those who wanted something more sweet. This is a good recipes when serving people who can't have all the sugar.

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Reviewer:

Moxie

Reviewed: May 17, 2009

Just OK

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Reviewer:

GRAVANS3

Cooking Level: Expert

Reviewed: Mar. 12, 2009

Ew. Too eggy to be bread pudding, too bready to be an egg dish. Dry with practically no flavor. I followed the directions exactly. There were huge lumps of cream cheese. I normally love cream cheese, but this stuff ruined even that. I was going to make it for a staff breakfast next week. Now I'm searching for a new recipe.

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Reviewer:

Allie

Reviewed: Apr. 29, 2008

This was an easy recipe and it turned out well. Tastes good either hot or cold, with or without some whipped cream on top. I used ONLY bread crusts (I had them leftover from another recipe), and whole grain bread. Don't worry; it didn't taste too "healthy," but there was extra fiber and nutrition. I also used reduced fat cream cheese. I didn't have maple syrup, so I substituted caramel sauce (the kind you might put on ice cream). After refrigerating I mixed it up to promote even baking. This recipe is not too sweet, so it can pass as breakfast or used as a dessert or comforting snack.

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Reviewer:

MPEPLIN

Reviewed: Apr. 17, 2008

I have a family of six and no one really cared for this recipe. We ate it, but would not make it again. I added sugar, cinnamon and vanilla for extra flavor but still did not care for it.

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Reviewer:

TiffanyD

Reviewed: Oct. 17, 2007

This is excellent - I added fresh/frozen blueberries (about two cups) and made a sauce with 1 cup of blueberries and a bit of maple syrup in a small saucepan. Cook on medium heat until the blueberries the burst, and serve poured over the breakfast bread pudding. Yummy!

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Reviewer:

ANIBANANIE

Reviewed: Aug. 18, 2007

WONDERFUL, YUMMY AND A GREAT COMFORT FOOD!!! I do not remember ever having bread pudding as a child. But my husband loves bread pudding. When I saw this recipe had cream cheese in it I just knew it would be fabulous! I change I added 3/4 c raisens.

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