Reviewed: Dec. 29, 2007

This recipe was very good. The only thing different I did was use Honey Wheat bread.

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Reviewer:

dkphillips

Cooking Level: Expert

Home Town: Dover, Delaware, USA

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Reviewed: Dec. 6, 2007

We had this for supper! Definitely yummy!

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harithmusa

Cooking Level: Beginning

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Reviewed: Nov. 29, 2007

I am not normally a bread pudding eater but this is delicious! Whipped cream a must on top. Best when eaten warm.

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nancye70

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Newark, Delaware, USA

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Reviewed: Oct. 16, 2007

This is great, I make it often.

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KalleJean

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Reviewed: Jul. 2, 2007

Very good. I'd never made bread pudding with plain white bread...but this is AWESOME.

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JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

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Reviewed: Jun. 13, 2007

This was the best bread pudding I have ever eaten! Not too sweet, not too bland, just perfect! It was a huge hit with my family! I did add extra raisins and had to bake it a little longer than the recipe called for, but it was awesome! I will, without a doubt, make this again! Loved it with the pineapple also!!

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firlik3

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Reviewed: Apr. 14, 2007

WONDERFUL! Simple to make. It looks beautiful and tastes so good! I usually hate bread pudding, but this is awesome! I did use a little more butter and vanilla and cooked it longer than the recipe required. More sugar could have probably been added too.

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missjuly15

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Reviewed: Apr. 5, 2007

it was delicious.i used 4 eggs and 1/2 cup sugar was enough for me,and used 5 slices pineapple,chopped them finely,and also 1 stick of butter was ok.it turned out wonderful.thx for sharing

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Reviewer:

Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Feb. 26, 2007

I took this to a Mardi Gras dinner and it was a big hit! After I toasted the bread I removed some of the crust. It fit into a 7 1/2x11 glass pan perfectly. I did cook it for a little while longer, though. Cooked uncovered towards the end. I served this with a squirt of canned whipped cream. I will make this again.

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Dec. 3, 2006

This was great - the pineapple added a yummy twist we all enjoyed. I didn't have time to toast the bread, so I omitted that step. Also, I found this recipe loaded with oil and sugar. I cut the oil to 1/4 cup and added 1/2 cup milk to the bread instead. Then, I cut the sugar to 2/3 cup, which was more than enough. I'll be making this again.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 24, 2006

I took this to Thanksgiving dinner at a friend's house and it got stellar reviews. I assembled it the night before then baked it just 30 minutes (or maybe a little more...it got kinda crazy during the last minute prep!). I used craisins and they added just enough of a zing to balance the sweetness of everything else. Thanks for a great recipe!

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Reviewer:

Robin Seidel

Cooking Level: Expert

Living In: Blairstown, New Jersey, USA

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Reviewed: Nov. 23, 2006

I can't believe the respone I got to this recipe. My family loved this! !! I made it this morning for Thanksgiving Dinner tonight. It was super easy and super quick. I love bread pudding so I was excited to try something a little different. I made 1 1/2 times the quanity of ingredients, I also added about 1/4 cup or so of heavy cream. After 35 mintues it was not really brown or bubbling, so cooked it 15 min more. The middle was still soggy. I ended up cooking it about 1 hour and 10 min. My family raved so much about this I will be taking it to my Christmas Potluck lunch next month at work and of course making it for all my aunts, uncles, and cousins again on Christmas because they couldn't get enough!!! Thank you for a great new holiday tradition.

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