Reviewed: Apr. 3, 2001

Excellent flavour combinations and texture with simple ingredients. This is a must for all apple & bread pudding lovers'recipe files. Good leftover too (if you can leave any). Nice way to use up bread. You're gonna LOVE this one!

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Reviewer:

MESHEL

Reviewed: Apr. 18, 2001

I did not have all the ingredients for the bread pudding recipe so I decided to make sauce to go over blonde brownies. It was excellent! So rich and buttery. I cooked it in the microwave instead of on the stove and it was super easy. I decided to run out and buy some vanilla ice cream to serve it with. I will definitely make this sauce again!

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Reviewer:

ZBUTTERCUP

Reviewed: Apr. 22, 2001

Very, very delicious!!! I omitted the raisins and added 1 Tbsp. of Bourbon and 1/4 cup of chopped, toasted pecans. I did not make the vanilla sauce, but served it with vanilla ice cream instead. Also, I used mostly whole wheat bread with a little cinnamon bread thrown in. It came out great and I will definitely be making this again!

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Reviewer:

STARMER

Reviewed: Sep. 19, 2001

This recipe was WONDERFUL. I recommend using a heartier type of bread like french bread or an Italian loaf (not sliced)like I did, rather than plain old cotton white bread. It is a mouth-watering, melt in your mouth combination of the sweet bread, and the baked apples in one dish.

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Reviewer:

Katherine Fox

Reviewed: Sep. 22, 2001

Wow... I've been looking for a "new" dessert recipe and this is it! The sauce is marvelous too!

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Reviewer:

SHARRYN

Cooking Level: Intermediate

Home Town: Alexandria, Pennsylvania, USA

Reviewed: Oct. 10, 2001

Good, Good, Good. What more can I say.

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Reviewer:

MRSSAC

Reviewed: Nov. 12, 2001

Very tasty - I added dried cranberries and used a little less brown sugar. Thanks to Meshel's Gramma.

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Reviewer:

NEVADA MOM

Reviewed: Dec. 13, 2001

My son-in-law has a wheat alergy and we used spelt bread and it was a huge hit with the rest of the family as well as a welcome surprise for our son-in-law; he doesn't get many desserts!!!

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Reviewer:

JACKIE BIDDLE

Reviewed: Jan. 21, 2002

I liked it...but if you use a left over french-type bread, you will definitely need another 1 1/2 cups of milk & another egg as I did, because it's a bit dry. Also, try about 1 to 1/4 teaspoon of cornstarch in the sauce portion of this recipe because otherwise it's just runny. I also added about 1/2 teaspoon of bourbon to this sauce - or you could add lemon juice - something to break up the sweetness.

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