Reviewed: Nov. 2, 2008

I made it exactly as the recipe states and it was wonderful!

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Reviewed: Oct. 31, 2008

This is delicious. Definitely will make it again. Comparable and better than restaurant's bread pudding. A nice alternative to standard desserts.

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MLEGER

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Oct. 30, 2008

While this recipe was great and smelled and tasted so good... I had some problems making it. I can't believe no one else mentioned the milk curdling! I happened when I made the pudding and the sauce. It was fine until it boiled then I had to strain out all the chunks. I did not care for the sauce at all because it was more of a liquid than a sauce. It never thickened at all, but I don't think it was needed as this was really sweet to begin with.

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Sweet Melissa

Cooking Level: Expert

Home Town: Southwest, Pennsylvania, USA

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Reviewed: Oct. 28, 2008

Super easy and tastes great! I used week old bread which I let soak up the milk mixture for about 10-15 minutes as per another reviewer. I also subbed walnuts for the raisins and added nutmeg. I did not make the sauce since I took it to work as a morning snack. Everyone loved it!

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Oct. 27, 2008

Tasty and super-easy! I modified it by using splenda brown sugar and dried cranberries instead of raisins. Perfect on a cool fall day.

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DevilFish

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Reviewed: Oct. 22, 2008

Wonderful recipe....the use of a water bath is greatly helpful, by the way. For the vanilla sauce, there is a quick, quick method I can suggest. (This was a trick done by the Mark Hopkins Hotel in San Francisco): Buy the best quality vanilla ice cream (made with vanilla bean), and allow the desired amount to melt at room temp. It makes an excellent sauce!

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Delia

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Carson City, Nevada, USA

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Reviewed: Oct. 13, 2008

I doubled everything except the brown sugar. I added pumpkin pie spice with the cinnamon. I left out the raisins and used a loaf or Pepridge farm cinnamon bread. I always let the bread sit for 10 minutes to soak up the milk before putting it in the dish. I used a 9x13 and it fit perfectly. I always cook my bread pudding on 300 degrees, this one took 90 minutes. The sauce seperated but still tasted good, just unactractive. I'll find a different sauce for the next time.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Oct. 10, 2008

Wonderful! Even the pickiest of eaters loved this dish. I used leftover Raisin Challah which made it all the better. Not having time to make the sauce, I served it with homemade vanilla ice cream.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Sep. 28, 2008

If you love heavy moist bread/cakes you will love this. OMG - I cant stop eating it!

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Curinn

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Reviewed: Sep. 20, 2008

I used 5 cups of bread and only 2 tablespoons of butter and it came out great! Instead of the vanilla topping I used left over canned apple filling my Mom made. Everyone loved it and took it to work with them the next day!

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Zia

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 11, 2008

This was really good! I have to say I did not follow the recipe as written-although I do not disagree with it! I made Apple Strudel Muffins from a recipe from this site, but subbed applesauce for the butter and they came out dry. Instead of throwing them away, I made this bread pudding. I made as is, only there were apples already in the muffins and there was already a lot of cinnomon, so I didn't add anymore. This recipe saved the muffins and I think I will make it with this two step process again! Thanks for the save!

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Sep. 2, 2008

I made this for the first time last weekend for the family. My brother-in-law who has never bread pudding loved it right along with the whole family. I made 12 servings. I put it all in a 13x9 pan and baked it at 300 deg for about 90 minutes. It came out perfect.

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subcook

Cooking Level: Professional

Home Town: Ionia, Michigan, USA

Living In: Hubbardston, Michigan, USA

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Reviewed: Aug. 12, 2008

Very good! I added walnuts and used cinnamon brioche for the bread. I'm making it for a second time tonight--2 days later :-)

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 4, 2008

This was really, really good... I could have eaten the vanilla sauce by itself :) I omitted the raisins and just used raisin bread instead. Quick, easy, and delicious!

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 13, 2008

I've made this for my Father twice and he loved it. I added Apple Pie spice one time then tried adding Pumpkin Pie spice another time that I made it and each time it was delicious. It's a yummy keeper!

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peggy

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 2, 2008

I don't like bread pudding, my uncle doesn't like bread pudding, my mom and dad don't like bread pudding, my husband doesn't like bread pudding BUT when I made this for my grandfather's 90th birthday we all LOVED this recipe!

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Angie Szabo

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Reviewed: Jun. 16, 2008

This is a wonderful recipe. I had some left ower bread ends so I decided to make the pudding. Followed the recipe exactly, but I did add some freshly picked blueberries. It was incredible.

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