Reviewed: Mar. 6, 2012

Okay, I have decided that the 8 ounces is weight measure instead of liquid measure. either way, needs a lot more bread than one cup. I used 4 cups and it could still use a little more. aside from that this recipe is the most awesome bread pudding I have ever eaten! Disaronno baby!! 1/4 cup. Try it! Do it!

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Reviewer:

sandarlene

Reviewed: Jun. 15, 2010

I made this recipe with 1 1/2 packages of hot dog buns (12 buns) and it came out well! I reduced the Kahlua to approx 2/3 a cup, but could hardly taste it in the finished product, so next time I'll use the full cup. My only complaint is that the pudding puffed a LOT while cooking and then fell quite a bit. Not sure if that's because I didn't use a water bath (I baked it at 350 for 80 minutes) or if others had this problem as well. Didn't affect the taste though - this was yummy!!

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Reviewer:

KPLATKY

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

Living In: Louisville, Kentucky, USA

Reviewed: May 8, 2010

Too soggy and I increased the bread and decreased the liquids. I also decreased the amount of coffee liqueur. The flavor is good but the bread to batter ratio needs some tweaking.

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Reviewer:

OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 26, 2009

Made it for x-mas dinner and it turned out really yummy...Instead of cherries n pecans i put cashew nuts n raisins..

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Reviewer:

Bavanthi

Reviewed: Jul. 24, 2007

came out mushy

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Reviewer:

VEGEPUNKSTR

Cooking Level: Intermediate

Home Town: Shadow Hills, California, USA

Living In: Littleton, Colorado, USA

Reviewed: Jul. 24, 2007

This recipe is great with a few alterations. I've made it 3 times now and I think I finally figured out the proportions that I like. I use about half a loaf of white bread, 2 eggs, 1/2 cup sugar, 2 t. vanilla, 1 c. milk, and 1/2 c. coffee liqueur (prepared as suggested). I mix the 1 t. cinnamon in with the rest of it. Then - cut the topping in half - it is WAY too sweet as is. I would use 1/2 c. brown sugar, 1/4 c. butter and 1 T. corn syrup. And save topping for after the bread pudding comes out of the oven and serve with icecream and the topping on top.

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Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

Reviewed: Jan. 6, 2007

This Bread pudding is the best I have had in a long time, I used 1/2 cup Coffee liqueur, and the honey instead of corn syrup as suggested by others .. it was fantastic, also more bread, I used left over egg dinner rolls that I let get stale and then cut them up. It was a great way to use up the rolls leftover from Christmas.

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Reviewer:

flamingo99

Reviewed: Nov. 14, 2006

where I work at an English tea shoppe, the baker uses day old cinnamon rolls... they are cut in chunks... w/no raisins. Drizzle with fresh whipped cream and caramel sauce.. All the customers rave about it!!

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Reviewer:

KELLYKOPCAK

Reviewed: Jul. 10, 2006

I followed this recipe pretty closely, except I used 3/4 C coffee liqueur instead of 1 C, but it was still too much. Next time, I'll use 1/2 C as suggested by others. I also put the cinnamon and sugar mixture into the egg mixture instead of sprinkling it on top. Cut the coffee liqueur in half, and this recipe is great with a scoop of vanilla icecream and a cup of coffee!

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Reviewer:

lola2337

Reviewed: Feb. 25, 2006

I used about 12 ounces of bread, but wish I would have done 16. It was definitely custardy. The caramel sauce was fabulous. I added pecans and cherries in the middles and then some more pecans on top of the cinnamon/sugar layer and beneath the caramel layer.

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