Reviewed: May 17, 2012

good, but soggy

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Reviewer:

juli

Reviewed: Jan. 2, 2012

Very easy to make. Haven't ate it yet but smells amazing

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Reviewer:

jtcswife

Cooking Level: Expert

Living In: Erlanger, Kentucky, USA

Reviewed: Dec. 6, 2011

Mine was a little runny. It did have a good flavor, similar to a cinnamon roll but not my favorite bread pudding recipe. The pineapple bread pudding recipe on this site is still my favorite.

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Reviewer:

TAMMYBYERLY

Cooking Level: Intermediate

Living In: Lumberton, Texas, USA

Reviewed: Nov. 26, 2011

Nice, comforting bread pudding recipe. I made no changes, except to add some additional caramel sauce when serving. We thought this was best served warm with whipped cream and the caramel sauce.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 13, 2011

I agree with some of the other reviews. The middle was extremely mushy and egg-y, to the point I thought I did something wrong. I did not use whole milk, but the recipe does not specify. I chopped it up and put it back in the oven. I'm waiting for it now, so we'll see if that helps at all, but will not make it again.

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CRAFTY72

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: Sep. 24, 2011

This is such a simple, yummy recipe that makes the whole house smell wonderful! I also made a caramel sauce that I served warm on top: 1 cup packed brown sugar, 1/2 cup butter and 2 tbsp corn syrup - combine ingredients in small sauce pan and stir over high heat for one minute. Delicious!

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Reviewer:

Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 15, 2011

Pretty darn yummy! I made the following changes: My bread was not day old, and I used two different kinds: Cinnamon swirl bread and croissants. I used 8 mini croissants and about 6 slices of the bread, purchased from Albertsons, and I halved the recipe below. I also replaced half of the water with melted butter (I replace as much water with as much butter as possible in all recipes.. water is flavorless =( ) and I also did not use the cinnamon because it was already in the bread. I changed the procedure a bit as well. Poured the water brown sugar mixture over the bread in a large bowl. Mixed the eggs with the sugar, vanilla, and salt, then tempered in the hot milk. I then poured that mixture over the bread and mixed it up, then filled 4 custard ramicans (two had raisins, two did not.) Baked them for 24 mins. I covered my bread puddings with my "Cheater's Crème Anglaise" (Melted vanilla ice cream.. shhhhh!!!) Very small modifications, one VERY delicious dessert!

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Reviewer:

Sydney

Cooking Level: Expert

Home Town: Cypress, California, USA

Reviewed: Jun. 7, 2011

Easy and tasty. I used bread crusts that were set aside from another brunch recipe. I prepped the recipe the night before and baked in the morning. It really rises in the oven, so be sure to give it space.

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Reviewer:

NSTARK

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

This was just OK. I LOVE bread pudding. Took a few tips and made sure brown sugar was completely dissolved, and let it sit for a moment to absorb liquid before putting in oven. Plus even added a couple TB of butter. But, it lacked flavor, and the texture was pretty light. I usually like a very rich and creamy bread pudding, and this was not it. It wasn't a waste of ingredients, but I won't make it again. Sorry.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

This was very good, however I made a few changes after reading some of the reviews. I let the brown sugar dissolve in the hot water before pouring it over the bread, I doubled the amount of bread and cinnamon and added an extra cup of milk. To prevent the eggs from scrambling, I gradually added the hot milk to the egg mixture, while using a whisk. I used a 9X13 pan and baked it for 45 minutes. With changes the bread pudding turned out great - not too sweet and not too soggy.

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