Reviewed: Nov. 26, 2009

This bread pudding came out perfect. It had the most beautiful presentation and wonderful consistency. I will never use any other recipe for bread pudding. The only thing I did differently was add a bit more cinnamon and some allspice. It was perfect and everyone wanted my recipe. Thanks for being my secret recipe Linda!!

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Angel

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

I've made this dessert for two gatherings, and it's turned out perfect both times. This Bread Pudding was a hit! I could have eaten half of the pan myself. I plan on making it for a function at work. Can't wait to eat it again!!!

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Roz

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Reviewed: Apr. 19, 2009

I was looking for a Bread Pudding Recipe that did not have liquor in the sauce and this it! The praline sauce is perfect. I did find that it could use a touch of nutmeg, and I also used half in half in place of 1/2 of the milk, to make it richer; but I gave it five stars anyway because it is super easy to prepare, fast and is totally delicious. Great job! I am going to make this at my Cajun luncheon I am having in CA.

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Laurin

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Reviewed: Jan. 21, 2009

The only reason I'm giving this 4 stars is because it is not a bread pudding that can be served soon after coming out of oven. I was supposed to bring a dessert for a gathering and was so embarrased of how it turned out (soggy, eggy, custard like), that I did not even bring it. However, when I got home later than evening and it was cold, it had firmed up and was more like what I think of as bread pudding should be. It tasted excellent, and was really moist. My whole family really enjoyed it (by then as late night snack). I did follow recipe exactly other than adding pecans and I actually even added just a little more bread cubes than called for. I think it's a very good recipe to make ahead and serve later, but beware of initial custard look.

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maddiematters

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Cabot, Arkansas, USA

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Reviewed: Jan. 8, 2009

I had never made bread pudding before this and I will probably never use another recipe. This one is AMAZING. I added some diced peaches in place of the raisins and it was delicious!

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Milliechel

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Reviewed: Nov. 2, 2008

Terrific recipe. I added 2 tablespoons of bourbon to the sauce. Very delish!

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rottnfan

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Reviewed: Sep. 18, 2008

Great recipe, I'm from Louisiana born and raised. I tell you the praline sauce is what makes it. The only 3 things I did different were #1 no raisins #2 doubled the praline sauce for pouring over the entire pudding #3 added 7oz or half a can of condensed milk to the end of the praline sauce, this makes it creamy and more like a praline. My entire family LOVES this dessert. Can't say enough about it. Also I used 1 entire loaf of french bread. Yummy!!

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lovetocookforyouandme

Cooking Level: Expert

Home Town: Morgan City, Louisiana, USA

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Reviewed: Mar. 6, 2008

Delicious! The recipe is a lot like my family's favorite; this one adds the pecans as well as raisings. I like that you bake it in a 9x13" pan and they can be cut up in squares. Great for the catering business!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 30, 2007

This Bread Pudding ROCKS! I have made it for a school faculty brunch (50 persons) and I have made it for my sister's family (4) and no matter how big or small it brings mega raves! I have some pictures I will update soon of my creation. Thanks for a WONDERFUL recipe!

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Hegaveme3

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Reviewed: Dec. 13, 2007

Good recipe - I improvised, using this as a basis and it turned out great! I like the simple cooking instructions of this recipe. I was trying to get rid of some frozen old wheat bread, so to compensate...I did many things differently. Probably the best thing was to add a little molasses in the sauce for extra flavor.

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kitsch n' tink

Cooking Level: Beginning

Home Town: Hopkins, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 10, 2007

This was my first bread pudding and it was a good starting point. I am confused by what is cajun about this though, the praline sauce?

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 2, 2007

This recipe tasted great and was extremely easy to prepare. Thanks

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EMILYGALEAND

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 13, 2006

Pretty good. I would not cook as long as it takes to pull the knife out clean, seems a little dry. Just cut back on cook time. Overall good even my 2 year old ate it and liked it.

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