Reviewed: Apr. 20, 2012

This came out great - I had a TON of left over homemade challah bread and ended up throwing in a bit more (still have some left)and that seemed to take care of the undone problem that some reviewers have mentioned. Other than that, it came out great - I did it just as the directions said. And YES - it DID make my house smell AMAZING!!! Thanks for sharing!

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Reviewer:

DomesticSpice

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

Yummy! I actually made it with Strawberries rather than Apples. Wonderful and I was skeptical with some of the reviews I had read. But I loved the very moist texture. I was also nervous because both stovetop mixtures included milk and they curdled a little. But that didn't make any difference in the final product. But I did add about a tsp. of corn starch to the sauce to thicken it a little more. Overall - Yummy!!

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Reviewer:

Linda

Reviewed: Jan. 22, 2012

A big hit at dinner last night. Served it to a house full of guests and got rave reviews.

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Reviewer:

ktsmday

Reviewed: Jan. 1, 2012

I have made this twice and it has come out wonderful each time. My boyfriend LOVES it. It's best if you use cubes of an older Italian bread loaf. I'd never tried it before this recipe, but now doubt I'll ever use anything else. It is a little custardy, due to the egg mixture, but that just makes it even better!

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Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: Chandler, Arizona, USA

Reviewed: Nov. 26, 2011

This was described as "heavenly" and made people forget all about Thanksgiving pies. So delicious. We took the advice in reviews and used a water bath, which made it soft, creamy, and perfect. Added a shot of brandy and some pecans to the sauce. Oh yeah, and my boyfriend used half-and-half instead of milk! Did I mention it's really good?

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Reviewer:

KATEZ21

Cooking Level: Expert

Living In: Carbondale, Illinois, USA

Reviewed: Nov. 22, 2011

I just made this pudding and it is delicious. The apples really set off the flavour. Of course I doubled the vanilla but what was with the 1/2 cup of margarine in the sauce. It all separated so I poured off the butter which floated to the top and the sauce was just fine after that. Very good recipe.

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Reviewer:

tricia0022

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vernon, British Columbia, Canada

Reviewed: Nov. 10, 2011

This was delicious!! I'll be making this again. I used 3 granny smith apples in mine. If you like bread pudding, you should give this recipe a try.

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Reviewer:

rneyer400

Reviewed: Nov. 7, 2011

SOOOOO GOOOOD! I had some apples that were going bad and needed to find something to do with them. I found this recipe and tweeked it a little bit but i'm sure it would be great without changes. I didn't have enough 'soft' bread crumbs so i used some dry bread pieces from a variety of different wheat breads and because of that i increased the milk by about 1/2 a cup. I also used Pumpkin Pie Spice and omitted the vanilla extract but only because i didn't have any. My fiancee couldn't wait for it to finish cooking but after he took 1 bite he stopped playing his PS3 to tell me how good it was. DELICIOUS and i will be making this again!!!

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Reviewed: Nov. 7, 2011

This was just ok for me .

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Reviewer:

kimnic

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Oct. 31, 2011

I soaked the raisins in Calvados (apple brandy) for 1/2 hour. Sauteed the apples in an extra 1/4 cup of butter. When the apples were tender crisp I added the raisins and brandy just until heated, then added them to the bread as directed. Using the remaining liquid as part of the milk measurement, I then cooked the sugars, etc. and added to the bread. The brandy added an extra dimension of richness. I will make this one agian!

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