Reviewed: Apr. 16, 2012

This just wasn't rich enough to be rated any higher. My entire family was pretty disappointed. Maybe sweetened condensed milk would have been a good addition. ??

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Reviewer:

Leslie du Mont

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Home Town: Daphne, Alabama, USA

Reviewed: Dec. 20, 2011

This was so easy to make and really really good. I used the recipe for rum sause instead of the praline sause.

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

Reviewed: Nov. 22, 2011

I followed the directions exactly - except for the sauce, and I had multiple requests for the recipe and offers for people to pay me to make it for their Thanksgiving dinners.

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Reviewer:

cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 24, 2011

As with most custard-based desserts, baking in a water bath ensures even, steady baking -- that means no burnt edges with a soupy, soggy middle! The greatest feature of bread pudding is that it turns stale bread into creamy, comforting deliciousness. Practically anything can be added to bread pudding to personalize it and this recipe is no different. Like other reviewers, I found the sauce thin and very unlike a praline, so I too will try a sweetened condensed milk version next time.

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Reviewer:

Nicolette

Reviewed: Oct. 23, 2011

This is soooo good. but you need to make double the sauce or its just not enough.

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Reviewer:

Mrs. Oliveira

Reviewed: Apr. 21, 2011

I really liked this. I used one whole loaf of french bread I got at the supermarket, which equaled about 11 cups. I do think that there needs to be a bit more sugar in the milk mix and the sauce should be doubled. I Didn't use raisens.

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Reviewer:

Samantha

Cooking Level: Intermediate

Living In: Flint, Texas, USA

Reviewed: Mar. 22, 2011

This is very good! The reason I gave it 4 stars was because of the sauce. I will take other reviewer's suggestions next time to add a little sweetened condensed milk to the sauce while cooking. I also used half evaporated milk and half regular milk for the pudding. Also - I soaked my raisins and pecans in bourbon before adding to the recipe!

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

Made this for a Mardi Gras party at work. Someone else also brought in a bread pudding, but this vanished first! Apparently it's all about the sauce! Extremely easy too!

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4 users found this review helpful

Reviewer:

Emmers

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Reviewed: Feb. 28, 2011

I never made a bread pudding before and this turned out great. The praline sauce absolutely made it extra special. Everyone at the party I attended raved about this recipe. I will absolutely make it again.

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Reviewer:

TeamSanford

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Kapolei, Hawaii, USA

Reviewed: Feb. 15, 2011

I made this for Valentine's Day for my husband, who is a huge bread pudding fan. He LOVED it. We don't like our bread pudding too runny/eggy and this one was not. The loaf of French bread I used was a large one (a bit fatter than your usual baguette). After I soaked the bread in the egg mixture, there was very little liquid remaining in the bowl. That is how I knew it probably would turn out the way I wanted it, not eggy and loose. Mine only baked for 30 minutes and was done - my oven is hot - but you need to make sure you keep checking it and remove it the moment it seems like it has firmed up. The sauce is absolutely delicious and makes the whole dish. I followed the advice of others and doubled the recipe for the sauce and added a can of sweetened condensed milk. Delicious! This will be my go-to bread pudding recipe from now on.

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15 users found this review helpful