Reviewed: Jun. 3, 2009

best bread pudding recipe i've made. the only thing to watch for - dont cook it for too long cos the outside will get dry and not very tasty. i will probably double the spices next time. didnt have a problem whatsoever with the raisins. just pushed them down into the pudding so they werent on top. covered with foil. oh, and i did have to double the whole recipe (minus the bread, pecans, and butter) because i mustve had a big loaf of bread and it didnt get soaked through real well. thanks!!

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

Reviewer:

zacody2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2009

We REALLY enjoyed this! It was delicious. Even Jay liked it. I changed it a little, by sprinkling brown sugar liberally over the top. I used my smaller glass casserole dish and sprayed a piece of tinfoil with pam to put over the pudding. We used left over carmel sauce from the bananas in carmel sauce recipe on this site - it was delish! EVERYONE enjoyed it. I did not have half and half - so used the whipping cream I had on hand instead, added a little extra vanilla, no raisins cause Jay hates those and I let it soak up the custard for about an hour before baking. Perfection! Carmel recipe was 1 C. sugar 1 C. butter - whipping cream

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

Reviewer:

CassandraE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

Smells wonderful! Very easy! However the directions omitted the raisins. I just placed the raisins in the mixture and poured them on with the mixture...hope this is right. Can't wait to eat!!

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

Reviewer:

Lnethercutt

Cooking Level: Expert

Living In: Spring Hill, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

Maybe I just don't like bread pudding but this wasn't quite what I was hoping for.

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

Reviewer:

LITTLELAURADJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

This was good. Only thing I did different was used less pecans and more raisins because I like raisins more. I think if I make this again I would follow a suggestion to soak the bread longer, maybe in a big bowl or something to be able to stir it and get it more evenly soaked.

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

Reviewer:

mb

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

WOOZERS!

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

Reviewer:

Scotdog

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2008

Delish! Made without the raisens and sprinkled brown sugar over the top. Tip: Push the bread down in the liquid with your hands to soak well.

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

Reviewer:

Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

Wow. Very rich, verrrry good. I would describe this dessert as a flavorful cross between rice pudding and baked french toast. By far the best I've tasted. I used a french baguette and a couple slices of apple raisin bread, along with heavy cream and milk. The raisins WERE good--I do recommend their addition. I had to soak the mixture a few hours, and press down the bread into the liquid, and tear a few pieces to help it out, but once everything was soaked it baked up perfectly in the 11x7 pan (crowded, but it fit). For a garnish, I melted a bit of vanilla ice cream to stand in for the custard sauce...ooh, I'm full... =)

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

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2007

This recipe is one of the best I have found. This dish is always a hit anytime I make it for family and friends.

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

Reviewer:

centless

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2006

Yummy and very simple, I used up leftover bread and rolls

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

Reviewer:

Cafholland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2005

Very good, used whipping cream instead of half and half. Served with brown sugar sauce and cream. Delicious!

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

Reviewer:

Me

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2005

My mom use to make bread pudding all the time and used whatever bread she had leftover so when I saw this recipe, and had a loaf of rustic raisin bread, I decided to try it. First of all I don't think the pan was big enough for a 1 pound loaf of bread, I would recommend a 9X13, then toasting the bread seemed like an unnecessary step, and only made the bread tough after baking. I would also let the bread soak at least an hour before baking. I will make this again, but with these few modifications.

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

Reviewer:

Sharon B.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2005

This is probably the best bread pudding I've ever eaten, homemade or otherwise, and was the first I'd ever made. I received tons of compliments and many requests for a recipe. I even prepared it with old sandwich bread it turned out excellent.

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

Reviewer:

Sugaree1485

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Starkville, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2005

I didn't like the taste or texture of this dish. This is the second bread pudding I've ever made and I think because this wasn't soaked overnight it just seemed to be slices of layered flavored bread. It never came together in a more uniform texture as my other recipe did. My mom liked this, and liked the flavor, but I threw the rest away.

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

Reviewer:

ELIZABETHT

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2005

I am sitting here...still smelling this bread pudding aroma throughout my house. I just made this, on a whim, because I had so much french bread leftover from Superbowl. It is AWESOME. If you like raisins, use them! I think it would be best to add them, half way through cooking. I don't even usually rate..but this was an exception.

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

Reviewer:

BABYKATIE30

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2004

I loved this!! I did omit raisins and pecans and I doubled the spices. I used heavy cream and soaked for an hour before baking. I also sprinkled brown sugar on top before baking and it was perfect! Served with a butter vanilla sauce and got rave reviews from a family gathering full of food snobs!!

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

Reviewer:

JENP1225

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2004

Thanks for the terrific recipe! I have fixed it twice, and have had no leftovers. I happened to have raisin bread on hand and substituted it for both the bread and the raisins. The flavoring was wonderful and I had no trouble with the raisins burning. Thanks again.

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

Reviewer:

ANGELYNE

Cooking Level: Expert

Living In: Mattoon, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2004

I have been looking for a bread pudding recipe that I thought had the same ingredients as my mother's. When I saw this one and the other positive reviews it had gotten, I decided to try it. I was amazed at how much this tasted like my mother's bread pudding recipe. There is no need to adjust this recipe. The amount of each ingredient is as it should be. I did adjust this recipe myself because of the ingredients I had on hand, not because of anything in the recipe. Instead of using french bread, I used a bag of leftover potato rolls that my family never ate. I also didn't have a 1/2 cup (1 stick) of butter because I forgot to buy butter. I only had a half of a stick of regular (not unsalted) butter so that's what I used. Everything else was the same. Some people suggest that you let the bread soak in the refrigerator for at least 30 minutes before baking to ensure that the bread soaks up all the liquid. I pushed down the bread into the mixture until it was mostly soaked up. It only took about 5 minutes and the bread pudding still turned out great. Just like home. Thank you Sanatacruz for an excellent recipe.

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