Reviewed: Oct. 23, 2009

I just made this with light whole wheat bread, and two older bananas cut into chunks (in place of the raisins.) It was wonderful...and so easy! Very moist. Next time I'll cut back on the sugar a bit, as the bananas added plenty of sweetness. I didn't make the sauce, and it was great without it! I'll definitely make this again!

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Janine

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Reviewed: Jun. 22, 2009

For the sauce I used one beaten whole egg, not two yolks, and cooked sauce 8-10 minutes in the micro stirring with a little electric mixer every two minutes. (No raisins) I used a slice or so of the costco cinnamon swirl bread, some large croissants, and leftover dinner rolls. I don't like them torn, so I cube them. It is a wonderful recipe, tastes like the bread pudding at a restaurant here in Corona.

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Matt's Mom

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Reviewed: Mar. 9, 2009

It was a good recipe but I made it without the rasins or the sauce and instead after it was cooled I sliced it into pieces and fried it, I used oil but butter would work too, and served it with maple syryp and powdered sugar

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jennfierb

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Reviewed: Jan. 14, 2009

This was really, really good. I had leftover thick cinnamon bread from Costco that I needed to use up. The custard sauce is dreamy! Everyone who ate it said the same.

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Amanda

Cooking Level: Intermediate

Living In: Burbank, California, USA

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Reviewed: Dec. 23, 2008

This recipe is great. I made a few changes and used heavy cream instead of milk, vanilla bean instead of extract, and 1/2 cup more of raisins. Turned out wonderful my granna approved. =)

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Brandi

Cooking Level: Expert

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Reviewed: Aug. 17, 2008

Your grandmother really loves you - delicious! Had to make it twice, since I nearly finished the first one all by myself! This is THE recipe for bread pudding, look no further - a keeper for sure!

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Kathy

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Reviewed: Jul. 7, 2008

This was a fantastic bread pudding recipe. I liked how it wasn't too sweet nor too custardy and the sauce was amazing! I used a whole, 4-day old, loaf of French bread (I forgot to serve during the 4th of July party), so I doubled the recipe, baked it on a 13x9x2 baking glass pan, and used 1 1/3 cup sugar. I also liked the fact that the recipe doesn't call for any butter. I will definitely make this recipe again and again. Thank you for the recipe!

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LadyWilCook

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Reviewed: Feb. 25, 2008

I just made the custard sauce for a different bread pudding recipe. I followed the advice of one other reviewer and added the orange zest of one orange and it turned out fabulous, creamy and delicious!

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ICEPIRATE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 19, 2008

I made this as written except I used banana bread in one and pumpkin bread in another. It was delicious..People who like a more custardy bread pudding won't like this. I don't like eggy tasting things so this was perfect. Finally a bread pudding that comes out the way I like it. Thanks for sharing.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Feb. 17, 2008

This recipe is fabulous!!! I have been looking for a great bread pudding recipe that isn't too much custard and this is perfect!!! I highly recommend it to anyone who loves a good bread pudding. The pumpkin pie spice gives it a nice flavor, good anytime of the year.

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HAPPYLALAGIRL

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Reviewed: Dec. 28, 2007

In one word...YUM!!!

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SHERI5

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Reviewed: Dec. 28, 2007

I liked this, as did many of my guests, but I found it to be drier than my Grandmother's bread pudding was (even with the custard sauce). I'm trying to get my hands on my Grandma's old recipe, and if so, will share that.

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food_as_therapy

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Reviewed: Dec. 17, 2007

Wow! This was an AMAZING bread pudding. I followed the recipe very closely with two minor changes. 1. I didn't use raisins and 2. I used allspice in place of pumpkin pie spice. I served this at a party and it got rave reviews. The custard sauce is a must. I could eat a bowl of that stuff!

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LauraKK

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Dec. 6, 2007

I made this recipe for my new father-in-law for Thanksgiving. He said that it was just like his mother use to make. He is in his 70's so I took this as a great compliment. I made the recipe exact. I did not change anything. I have been asked to make it again for Christmas....

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deray

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Reviewed: Oct. 26, 2007

I needed a recipe for Bread Pudding and as always, turned to AllRecipes.com. This looked to be the recipe I was searching for and I have to tell you it is THE BEST recipe I have ever used. To my amazement the sauce recipe was also posted and have never found a sauce as wonderful as this one. Anyone would make a mistake if they used any other recipe for bread pudding or sauce. Thank you AllRecipes.

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SHOWMELADY1

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Reviewed: Oct. 4, 2007

I loved this recipe. I tweaked it a bit to suit my family's taste. During my first make, I reduced the sugar to 50g (recipe for 4). However, together with the custard sauce, it is still way way too sweet. Hence the second time around, I cut the suger by 2/3 the original recipe. I also layered the soaked bread, followed by the scattering of raisins, followed by the final layer of soaked bread and raisins once again. I also lightly dusted some cinammon powder and brown sugar on top of the mixture before it baked. Turned out yummy and looked great too. You can up or reduce the cinammon as you please, depending on how much you like cinammon. BTW the custard sauce is AMAZING!!!

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charmaine

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Reviewed: Aug. 12, 2007

I made this with three cinnamon buns I had left over, so I was able to omit the raisins since they were already in the buns. Delicious! Also cut the sugar to 3/4 but probably could have cut it more since the buns were sweet already. Sauce was amazing! A hit.

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bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 16, 2007

I confess that I only made the custard sauce but I loved it so much that I joined to leave this comment. It was the best sauce EVER!!! Now I will definately want to try the bread pudding too!! And I might double the recipe too...LOL

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S. Ross

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Reviewed: Jul. 16, 2007

This was very, very good. My first time making homemade and I was very pleased. I only used 3/4 cup sugar instead of a full cup based on other's reviews. It was perfect. And the sauce was soooo good. Definitely will make this again and again. Thanks for a great recipe.

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JAMVS

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 27, 2007

Oh my gosh! This was fantastic. We had company tonight and everyone loved it and had seconds! This is a keeper, thanks so much for sharing! My husband, who loves bread pudding, said he would be fine without the custard sauce, which was very rich. I will reduce the sugar next time.

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Sue

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