Reviewed: Dec. 2, 2009

This is incredibly amazing! Bread pudding is my all time favorite desert and it FAR surpasses any other bread pudding that I have tasted! I have never had the confidence to make it, but im so pleased that I did. Thank you for sharing this fabulous recipe!! If you take 1/2C. Butter, 1/2C. Sugar, 1/2C. Heavy Whipping Cream, and 1/4C. of White Christmas Liqueur, boil it for 5minutes (stirring constantly) and serve immediately over the Pudding. YUMMY!! Thank you again! Blessings.

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6 users found this review helpful

Reviewer:

Emma

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Oct. 18, 2009

Loved it! Made this for dinner with friends and nobody could get enough! Didn't do the weight thing; cooked it for nearly an hour though. Would definitely make it again!

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4 users found this review helpful

Reviewer:

netsirk

Reviewed: Nov. 21, 2008

I tripled this for a dessert for 20 people, everyone enjoyed it. I used italian bread in place of artisian bread and added considerably moe milk. I also skipped the whole "bath" routine" and the weight on top business. Loved it.

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9 users found this review helpful

Reviewer:

sliker's-Kitchen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 16, 2008

Up front - I halved this recipe for six servings. Somehow I don't think the ingredient ratios faired well. The vanilla was too much and it needed more than 2 pears. I, too, could not find pear brandy but I had German pear Obstler and so used that. Not sure if the American pear brandy would impart a stronger pear flavor. Overall it was so-so to good but I will make it as written for twelve to see if it will be better.

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5 users found this review helpful

Reviewer:

Dessert Diva

Cooking Level: Expert

Living In: Reston, Virginia, USA

Reviewed: Oct. 14, 2006

The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 minutes at 350, not 25 as written in the recipe. I will certainly make this again, but with notes for different cooking times. I might also try nutmeg instead of the cinnamon- nutmeg is fabulous with pears! Also, I did not have pear brandy. I substituted Caramel Liquor- yum! Regular brandy would also be a substitute- although I'll be keeping my eyes open for pear brandy.

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36 users found this review helpful

Reviewer:

ALINDNIC

Cooking Level: Expert

Reviewed: Dec. 12, 2005

This was very good. I made it three days ago and still have left overs in the fridge and it still taste really good. I didn't do it exactly the way the recipe said but overall it still worked out. I used french bread, cut up in cubes or bite size pieces. I used two cans of sliced pears in thier juices because the pears at the supermarket were not ripe at all and I needed them that day. Then I used the juice from the can because I did not have enough time to go get pear brandy. I'm making this again and will try with the brandy but other than that enjoyed alot. Oh, and the crumb mixture is goooood. It taste like you are eating a crumb coffe cake.

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17 users found this review helpful