Reviewed: Feb. 13, 2012

I cut the recipe in 1/2 and it was EXCELLENT! I will definitely make again.

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Reviewer:

schatz1959

Reviewed: Jan. 16, 2012

Very yummy, easy and fun to play around with.This time I cut the recipe to 4 had to use what I had around like wheat bread 1%milk 1/3 cup creamer br & white sugar & 1tbls almond extract +1/2tsps vanilla. Then put in cup cake pan w/ liners Made 1 1/2 dozen .They came out awesome. Made for a great Martin Luther King jr brunch . Thank you to all for sharing :)

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Swansea, Massachusetts, USA

Reviewed: Sep. 8, 2011

I did not care for this recipe. It was 2 sweet. and 2 tablespoons of butter did not cover the bread. never again

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Italia R

Cooking Level: Intermediate

Living In: Davenport, Florida, USA

Reviewed: Jun. 28, 2011

Made this for a 3rd time and really liked the way it came out this time. What I did different was trim the crust off, bake in a bain marie, and covered the top with tinfoil for the first half of cooking then uncovered for last half for top to brown. I like it that way and it appears the folks who it was made for did too. I added a full tsp to tsp and half of pumpkin spice. One of the people text me then next morning asking for another piece. Dang, now I want another piece...

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sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Mar. 23, 2011

This was a very good recipe. It made a lot. I used some stale sourdough bread. I did the recipe just as, except I boiled the raisins for about 10 minutes in water, vanilla, and cinnamon. My husbad loved it, too. The only change I would like, is it be a little more syrup-y (is that a word? lol). Thanks for posting!

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MarriedSAHMof3

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

Don't change a thing as it's perfect as written! Now if you want to add items to spice it up like cranberries, chocolate chips, nuts etc then add but keep the basic recipe the same. You won't be disappointed...Yummy, Custardy Bread Pudding

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Reviewer:

DeniseM

Cooking Level: Expert

Home Town: Waterville, Maine, USA

Living In: Nottingham, New Hampshire, USA

Reviewed: Dec. 31, 2010

This recipe is very yummy! Things I did differently: I did not butter the bread first. I broke the bread in small pieces into a large bowl, then took a stick of room temperature butter and sliced it into 12 small pieces. I took 3 pieces(of butter) at a time with the bread and then mixed the bread with a mixer. I did this altertnatingly till all pieces of butter were gone. Then I got in it with my hands and mixed it a bit more. I did ad another 1/2 stick butter to it. I did not use regular bread. I used 2 packs of the Hawaiian sweet rolls. For the cinnamon and nutmeg, I sprinkled cinnamon all over the top, then with a wooden spoon, I swirled it into the batter so that some would get into the batter and some would stay on top. I did the same with the nutmeg. In a pinch, I ran out of vanilla extract, so I used pancake syrup in its place. The recipe came out yummalicious!

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Reviewer:

Gwen

Cooking Level: Expert

Home Town: Quakertown, Pennsylvania, USA

Living In: Macungie, Pennsylvania, USA

Reviewed: Dec. 30, 2010

This recipe calls for way too much sugar and vanilla. After only three bites I couldn't stand anymore of it's sickly sweet taste. If I were to ever make it again I would reduce the sugar and vanilla by half. However, having a 9x13 pan of uneatable bread pudding did give me a great idea. I chopped up half of this bread pudding, put it in an 8x11 pan, and poured my own basic custard recipe (minus the sugar) over it. I also added more cinnamon and nutmeg. I baked this new concoction for 1hour 15minutes at 350degrees. It turned out perfect! It was everything I was hoping the first recipe would've been; the perfect amount of sweetness with just a hint of vanilla. I'm freezing the other half of the too sweet bread pudding so I can make my version again some day.

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Reviewer:

cooking4three

Reviewed: Nov. 29, 2010

The best thing i like about this pudding is that it has texture!! sooo many bread puddings look so thick and one layered that i can't bring myself to eat it. I made enough for 2 batches. i used 2 very large glass pie plates that i purchased from IKEA for $4.99. I used 1 loaf of handbraded Challah bread and half a loaf of cinn-raisin bread (i know this was over 1 pound) i put extra cinn and nutmeg, added a little clove. It came out great i took them to 2 different homes for Thanksgiving and i got 6 phone calls about it. I just got through making2 more this morning for other people (one for my friend who will swap a pan of her famous mac&cheese for the bread pudding). This time i used 1 1/2 Challah bread, i chopped 2 apples and in a pot on the stove i added 1/2 cup raisins, 1/4 cup of dried craisins, vanilla and 1 cup sugar of the 3 cups called for and brought it to a boil just enough for the apples to get soft and added it to the mix. It came out great!!!! i have 3 more to make before the week is out "OMG". I will try adding mashed pumpkin , sweet potato, sliced almonds, amaretto, rum, flavored liquors, peaches...... the list can go on and on of what i can do (not all together of course). Thank u so much this is the "Bomb". I will pass this recipe on to all. I am so impressed that it looks just like the picture that is soo important to me when i am looking for recipes.

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