Reviewed: Jan. 19, 2012

I have had nothing short of fabulous reviews when I make this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Sep. 10, 2011

This was the easiest recipe to put together. Each ingredient flavor was distinct yet blended together for a very rich taste. All who tasted the finished bread pudding enjoyed it. I used the fat free Eagle Brand Sweetened Condensed Milk and the finished food product had a deliciously rich taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

a4h_baker

Cooking Level: Expert

Reviewed: May 30, 2011

My kitchen is running very low on ingredients- fortunately I was able to throw this together! And it was really tasty. I didn't have the full amount of apples, so I threw in some raspberries. They probably weren't needed- but they were tasty!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

wilco

Cooking Level: Intermediate

Reviewed: May 30, 2011

Delicious. I doubled it and put in a 10"x14"inch pan and baked for 1 hour. Topped with cinnamon sugar after taking out of oven. Granny Smith apples worked well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Feb. 27, 2011

I've never made a bread pudding before. I had a can of condensed milk and some gala apples on hand so I tried this one. It was easy and tasted good. The only thing I changed was I used a cinamon swirl bread.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Char

Reviewed: Jan. 16, 2011

I made this today and is was very very good. My son liked it. I only altered it by using almond extract instead of vanilla. I was out of vanilla. I did not use raisons but think dried cranberrys or sliced almonds would have been great in it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Milton, Florida, USA

Living In: Black Mountain, North Carolina, USA

Reviewed: Dec. 5, 2010

Fabulous! I have made this four times now and everyone loved it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

June

Reviewed: Nov. 25, 2010

I'm not rating this fairly because I don't know what went wrong with mine. I made it a few weeks ago and couldn't figure out what went wrong. The bottom was basically soup, and the top was burnt bread. Anyone have any ideas to what went wrong??

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jessicalynn13

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Rogers, Arkansas, USA

Reviewed: Nov. 23, 2010

This tastes sooo good, and not eggy at all. I used pears since that's what I had and topped it with a homemade caramel sauce. You can also substitue the water for some cream to make it richer. You can eat this cold or warm, but I prefer warm.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Oct. 20, 2010

I wanted to make a larger pudding, so used 8 stale Kaiser rolls with sesame seeds and used 6 eggs and baked in a 9 x 13 glass pan. I used 5 Honeycrisp apples which were great and instead of raisins used dried cranberries. This turned out wonderful with a nice rich custard and a sweet apple topping. I will make this one again for sure.

Was this review helpful? [ YES ]
5 users found this review helpful