Reviewed: Apr. 28, 2011

So glad for this recipe as I was trying to do something with my unsuccessful attempt at another posted recipe for "potato crescent rolls". Used torn up pieces of rolls for bread and sprinkled some dried coconut & cranberries on top. Also subbed no sugar syrup (as someone suggested) as that is what I had on hand. Turned out great - yummy with some vanilla yogurt on the side!

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Reviewer:

Qzen

Reviewed: Apr. 20, 2011

Delicious! I followed all directions except for one thing. I soaked pieces of cut up croissants in amaretto rather than using cinnamon bread. So tasty!

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2 users found this review helpful

Reviewer:

jtonetti

Reviewed: Mar. 3, 2011

I've made this twice & it is easy & delicious! The best part is that my hubby would never eat bread pudding, but this recipe has made him love it! I mix the bread cubes into the egg mix after it is put together, & pour it all in the pan. I use days old cinnamon bread from a local bakery. I cooked an apple in some butter till soft,added some syrup (both maple & caramel), & poured it over the top after I took the pudding out

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Reviewer:

Sandy

Reviewed: Oct. 17, 2010

Awesome bread pudding! I added chopped pecans because I had them on hand. Great for fall or anytime. Would make a good dish to take for a dessert or breakfast casserole.

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4 users found this review helpful

Reviewer:

jill4bama

Reviewed: Aug. 24, 2010

Quick and easy. Adding this to my recipe box to make again in the future.

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2 users found this review helpful

Reviewer:

Syndi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Reviewed: Jul. 25, 2010

Made with a package of leftover hotdog buns the morning after a party, and it came out amazing!! Leftover whipcream from the mixed drinks went good on top too!! Note, i thought this would be a square pan, but needed a 9x 13-and don't forget to spray the bottom first (sorry hubby)

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Reviewer:

Alexis Elizabeth

Reviewed: May 22, 2010

This is okay, considering all of the lower fat ingredients. It's not the best bread pudding, but I still liked it. I had to make it with cinnamon raisin bread because I could not find any plain, but that's okay because I love raisins. Had for dessert after dinner and will have again with brunch tomorrow.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 16, 2010

this turned out GREAT!! we made it with gluten free using gluten free bread! My dad (gluten allergic) had a fit! He informed me he was taking the left overs home -- not that there was much to take ;)

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Reviewer:

Rachel

Reviewed: Nov. 16, 2009

Oh man this is SO good! I cut the sugar so that I could serve this for breakfast, and I used a homemade butterscotch sauce instead of caramel, just enough to make a nice presentation. Very indulgent breakfast, probably a perfect dessert. We loved it and the best part was that the prep took me maybe 4 or 5 minutes. I actually had to keep waiting for the oven to preheat after I was done getting this ready. Quick prep, so easy and tasty. Note: I also used sugar-free syrup and it tasted and cooked wonderfully. Thank you!

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Reviewer:

Kimberly

Cooking Level: Intermediate

Reviewed: Oct. 9, 2009

I didn't have any nutmeg and didn't add the caramel sauce on top but I must say that this was THE BEST bread pudding I have EVER had...I have had alot from restaurants just to see how they tasted and NO restaurant has ever come close to this...I have made many times and will make many more times...thanks so much for submitting...

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5 users found this review helpful