Reviewed: Nov. 15, 2009

I read the reviews and made some changes. I used 4 eggs instead of 2 (based on the reviews that it was watery), and I added 1 tbls of flour to the egg mixture. I let the milk/brownsugar/butter combo cool on the stove, and added the egg mixture directly to that and poured it over the bread & apples all at once. Then I baked it in a water bath, which helped it cook a lot quicker and more evenly. With those changes, the recipe came out amazing, my hubby loved it.

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dwt

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Reviewed: Nov. 15, 2009

I love this recipe and I make it all the time.. I give it 4-stars b/c I think it is overly-sweet as written. But when I make my adjustments, it is a 5-star dessert! I use about 4-5cups bread and about 3/4 cup sugar. I always toss in extra apple chunks and cinnamon. I use the ends of whole wheat bread and have even used oatmeal and nut breads.

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San

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Reviewed: Nov. 12, 2009

this was the first time ever making bread pudding, this recipe was easy, the only thing that I changed was I sauted the apples first in a tbspn of butter and 2 tbspns of brown sugar to soften up the apples and it added extra moistness to the pudding and it was awesome...my family loved it..

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Tammy Lyn

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Reviewed: Oct. 28, 2009

I liked this, but I was alone in this.

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morningsunshine

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Reviewed: Oct. 28, 2009

The taste was incredible! The apples really added that special kick. The only complaint I have it was a little dry to my liking but I will make it again with a little more liquid nest time.

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dorrychitwood

Cooking Level: Intermediate

Home Town: Kosciusko, Mississippi, USA

Living In: Blairsville, Georgia, USA

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Reviewed: Oct. 26, 2009

This was a great recipe I used Jonagold apples and added more raisens as well as sprinkling more cinnamon on top before baking.

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Kathyb

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Reviewed: Oct. 16, 2009

This recipe was great. My first time making bread pudding and I will definitely make this again! I used cinnamon-raisin bread and served it warm with vanilla ice cream. My husband couldn't get enough!

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ergetz

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Reviewed: Oct. 12, 2009

This was really very good. My only problem was that my sauce was lumpy. I followed the recipe, but I couldnt get the lumps to go away. It didnt make sense to me. It was still tasty though. I will be making this again, just perhaps with a different sauce.

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ROSEPUDDN

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 8, 2009

I could eat the whole panful by myself. The sauce is perfect and I place the pudding on top a puddle of the sauce just before serving.

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Elaine Mical

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Reviewed: Oct. 5, 2009

I would give this a 5-star rating, but from some reviews, I thought that it may be too sweet, so I reduced the brown sugar to about 3/4 cup (and of course used butter instead of margarine!) and it was perfect! My husband and I both like it very much. The sauce is a good complement to the bread pudding. Rather than going to the trouble of whipping cream, we just poured a little on top and that worked just fine!

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Oct. 1, 2009

My boyfriend loves bread pudding. I made this exactly as written - except without the raisins, we don't like them. He says "This is the best freakin bread pudding I've ever had!"

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Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

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Reviewed: Sep. 30, 2009

I made this using Splenda brown sugar and Pepperidge farm cinnamon bread. Also, I added toasted pecans and substituted craisins for the raisins. It was delicious, and the house smelled wonderful!!

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psu86cin

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Sep. 26, 2009

This is way too sweet and has too much fat in it, especially if you make the vanilla sauce. Why not mix the eggs in with the milk mixture and pour that over the bread, raisins, and apple to avoid getting the "scrambled egg" bits in the dessert. 1 1/2 C sugar and 3/4 C butter in a recipe that serves 8 is TOO sweet and unhealthy to boot. I made the sauce because the dessert without the sauce looked dry. I would not bother tinkering with this recipe. I would just find a better one.

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Eunice Moyer

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Reviewed: Sep. 19, 2009

I SUBSTITUTED A 1/2 LOAF OF RAISIN BREAD CUT IN CUBES AND IT CAME OUT VERY MOIST. I WILL DO IT AGAIN BUT USE ONLY 1/2 THE BRN SUGAR (TOO SWEET) AND A WHOLE LOAF OF RAISIN BREAD. FAMILY REALLY LIKED IT. SERVED WITH COOL WHIP (NOT SAUCE). JOYCE

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Joyce H

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Reviewed: Sep. 19, 2009

This is definitely a "make your knees weak" type of recipe!!

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AutumnFanatic

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Reviewed: Sep. 8, 2009

Favorite thing in the world= bread pudding. This recipe is soooo good. Ive made others that were too "eggy", not this one. I made a loaf of white/wheat in the bread machine with maple syrup and it made this reicpe to die for. I have to control myself so there will be some left when the kids get home from school. So yummy!!

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Shawna

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Reviewed: Sep. 7, 2009

Excellent! Yes the water bath makes it creamier, but I made the recipe as is except I only had 1 apple. I'll make this again. A wonderful way to use stale bread. Thanks for the recipe.

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FLORAB

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: West Springfield, Massachusetts, USA

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Reviewed: Aug. 30, 2009

I followed the suggestions from others and used white grapes (they really are sweeter) that had been soaked in run for 1/2 hour. The rum really added a perfect flavor in the bread pudding! I also used Pink Lady apples which complimented the white raisins and rum. After reading about the brown edges and discovering that I didn't have a good size dish to be able to put the bread pudding in a water bath, I decided to use ramekins. I set the ramekins inside a large baking dish and filled it with enough water to cover half the side of the ramekins. It still took about 40-50 minutes to bake all of them at once but they were absolutely delicious! Thank you for a wonderful recipe that will now be one of my favorite comfort foods!

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ECTWO

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 22, 2009

This was delicious. I made a couple of modifications--simmered the apples and raisins in rum and butter, and mixed the egg mixture right into the pudding instead of pouring it over. It was great, will def make again.

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Anne C.

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 22, 2009

A very different dessert! I don't like food to be too sweet and this turned out just perfect in that regard. I think it could use another 1/2 cup of apples. My raisins got a good simmer in a little rum and water before getting tossed in. I've never made bread pudding before, so I'm not sure how it's supposed to turn out, but I'm pleased. It fit beautifully in a cake pan (9" across, 2" deep) and after reading up on bread puddings I placed that in a 9x13 pan full of water. It sets at about 45 min but the last few min are for browning which greatly improved the look of it (in my opinion).

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