The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 26, 2012
My kids liked that this wasn't as custard like as other bread puddings and the pecans really add a lot. We love it for breakfast.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 14, 2012
As far as anything you're baking with raisins, push the raisins down with your finger and they won't burn.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 4, 2011
A little too sweet, cut back on sugar to 3/4 cup next time
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Cooking Level: Intermediate

Home Town: Mokena, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 30, 2011
Good stuff! I added both pecans and cinnamon raisins to the mix. Topped with rum sauce for a decadent treat.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 13, 2011
I gave 3 stars for the reason that it lacks instructions for ending up with a good bread pudding, however the flavour was nice. I followed the instructions as it was given, and the result was dry and crispy top half, and slightly moist on bottom. If these instruction were followed to the "t" by anyone who never had made bread pudding before, they would have some explaining to do to their guests. The instruction need to include step for allowing the bread to sit in the wet mixture longer or be pressed down to really keep wet. Also, they should have included steps where you bake it with foil cover (cover it for at least some of the cooking time, so the thing doesn't dry out). For instruction I give 2 stars, but for the flavour I give 4 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 24, 2011
Excellent...however...I used 1lb french bread & all other ingredients had to be doubled or it would have been dry. No one in my home eats rasins so I used crushed pineapple and pecans. However, it would have been great w/out it!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 26, 2010
This was very good. This is my first time making bread pudding. I did add one thing. After I took the bread pudding out of the oven I drizzled it with sweet condensed milk. This is definitely a keeper. Thanks for posting this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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!!
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Cooking Level: Expert

Living In: Spring Hill, Tennessee, USA

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