Reviewed: Jul. 13, 2006

I've made this many times.

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Reviewed: Jul. 2, 2006

I remember my grandma making this recipe when I was little and I'm glad I found this one. It's perfect. My husband has never had it before and instantaneously loved it at first bite. I used one red and one green apple and couldn't tell much difference. I think the green apple gave it a twinge of tartness. I also used french bread like other reviewers suggested--gives it great texture. I didn't have ice cream tonight, so I made the sauce. I'd prefer the sauce to be thicker so next time I'll be sure to pick up some ice cream before making it again. Well, gotta go back for seconds...

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: May 25, 2006

Wow!!!!!!!!!!!! I will make this over and over.

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KEATTA

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: May 16, 2006

Delicious! But the amount of the vanilla sauce that this recipe makes is alot more than it needs. You could cut the sauce recipe in half and be good to go.

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JESSTAGG

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Reviewed: May 12, 2006

Fabulous recipe without any alcohol.

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JAMIEQ

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 26, 2006

This was my first time making bread pudding & I'm glad I chose this recipe! I used "texas toast" bread & added the apple pie spice & it was wonderful! Thanks so much, Meshel!!

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Dee

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Reviewed: Mar. 24, 2006

This was very good, albeit rich. The butter/brown sugar drizzle makes it a bit over the top. I think a small scoop of ice milk or lowfat vanilla ice cream is the way to go. I also belive it is worthwhile to use a hearty bread like French or crusty sourdough for this; I used plain store bought white bread and it didn't stand up well when I poured the egg mixture over it.

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opdsgt

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Reviewed: Mar. 3, 2006

Very easy to make and tastes delicious!

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Adrienne

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Reviewed: Jan. 24, 2006

Very tasty, and easy to make!

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turtle

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Reviewed: Dec. 16, 2005

the best addition to a holiday meal

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PRINCESSJEWEL64

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Reviewed: Dec. 12, 2005

I used some of the suggestions of others on this and it came out great. I used more raisins (although I didn't like them all that much in this recipe) and walnuts and vanilla like recommended. I really didn't know what to expect as I never had or made bread pudding. It wasn't pudding like, but was very very good. My husband loved it, and I recommend buttered pecan ice cream served on top of some of this heated up.

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Terri Banda

Cooking Level: Intermediate

Home Town: Hughes Springs, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 13, 2005

It was definitely comfort food, and very popular. I saved a clean bowl by putting the ingredients directly into the greased baking dish (after mixing the wet ingredients). Instead of the sauce I served this with butter pecan ice cream which I think provided a nice touch of crunchy texture, and drizzled some amaretto liqueur which was a nice touch. Also I only baked this 40 min or else the egg would've been too tough. Next time I would 1) double the raisins and plump them in warm apple sauce, 2) mix it better but leave some slices of apple to lay on top before baking, and 3) added apple pie spice since I thought the flavor just a little bland.

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SUNFLOWER79

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Reviewed: Nov. 12, 2005

This was the very first time my dessert was completely wiped out at the Saturday Night card game! It's been requested that I make it again and again. After reading the reviews, I found a different recipe for the vanilla sauce, but other than that, I didn't change a thing. Thanks, Meshel!

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BETHK22

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Reviewed: Nov. 6, 2005

OMG!!! Awesome bread pudding. I used a 12 oz. can of evap. skim milk and for the balance of milk I used Vanilla Nut Liquid Coffeemate. Next time I might use 1 more egg so it would cover the top a little more. Thanks for a great recipe.

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LSTACY

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Reviewed: Nov. 2, 2005

Toaster oven bakers everywhere, it's a keeper!...thank goodness for a lot of reviews to help me make this for the first time a success!...used dried cranberries instead of raisins, french bread, used 3 cups of DICED apples instead of 2, baked in a 2.5 quart oval dish for 30-35 min in a large toaster oven but beware, the top crust is close to the heating element and I end up with some crunchy croutons on top. Didn't make vanilla sauce because i prefer caramel sauce (half cup of each: brown sugar, whipping cream/butter - bring to boil, boil for 5 min. without stirring, cool). Going to take advantage of apple harvests yearly for this recipe!

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DIVABEE

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 24, 2005

Absolutely delicious! I made this with Rome apples and Granny Smith apples. I couldn't really tell the difference once it was cooked, only that they were both delicious! I did not make the vanilla sauce. I also cut back a bit on the brown sugar based on several reviewers commenting on the sweetness.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Oct. 8, 2005

I will never make regular bread pudding again! This was great!

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Kate S.

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Reviewed: Sep. 10, 2005

Perfect! I followed directions exactly but added 2T brandy to the sauce. Yum! I wasn't sure how fine to slice the apples, so mine were quite chunky, and it was good. I think it is a lot easier than I made it out to be! Thanks for a great recipe!!!

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JBMAG4

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Reviewed: Sep. 7, 2005

Oh my...this was yummy!!! I was eating this for breakfast the next day cold too!! Didn't look all that great, but the taste...OH MY. I made the vanilla sauce too. Sweet, but in moderation, it was a perfect topper!

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MISSESRITA

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 5, 2005

My husband and I really enjoyed this recipe. The texture was wonderful--perfect comfort food consistency! I did find the flavor a tad too sweet; next time I'll cut back a little on the brown sugar, and use more apples (and tart ones at that!). We wanted to go easy on the calories, so we served the pudding with low-fat ice cream instead of the vanilla sauce--it made a terrific substitute. NOTE: A previous reviewer said that she had a problem with "scrambled eggs" in the pudding--if you wait until the milk/margarine/brown sugar mix has cooled before adding the egg mixture, you can avoid this problem.

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