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Reviewed: May 6, 2008

This is good, but next time I'll lay the bread pieces out on a single layer and bake on a sheet pan. The stacking made the "connected" parts *very* soggy. I used freshly-baked Portuguese sweet bread from the site and next time I need to use not-so-fresh bread.

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2 users found this review helpful

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JulieCC

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Decatur, Illinois, USA
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Reviewed: Dec. 22, 2006

This is so very good. It reminds me of a bread pudding. I like to use thick slices of bread and omit the butter on top. It seems to come out a little more crispy on top which is the way we prefer it and nice and custard like in the middle. So good,you have to try it.

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2 users found this review helpful

Reviewer:

chicklet

	Cooking Level: Expert Living In: Taunton, Massachusetts, USA
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Reviewed: Aug. 29, 2006

This turned out really well. I made it with the Portugese Bread from the bread machine recipe here, and the consistency was perfect. Light, not soggy at all, with a very nice flavor. Everyone enjoyed it.

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3 users found this review helpful

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REGINAHARRIS

	Cooking Level: Intermediate Home Town: Laurel Hill, Florida, USA Living In: Gulf Breeze, Florida, USA
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Reviewed: Nov. 22, 2004

Made this recipe with Italian Pandoro and it was wonderful. Had bread pudding consistency in dish and toasted on top. It was the hit of our Christmas Eve brunch. Easy to make, but has a sophisticated flavor. We cut the Pan d'oro in half vertically, then in 1/2" slices horizontally. Laid them in the glass dish at 45/angle. Pretty presentation. Smells great when it cooks. High awe factor. Don't overbake. Make sure this delicate dish doesn't burn.

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15 users found this review helpful

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TWAIN_HARTE

	Cooking Level: Expert Living In: Fremont, California, USA
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Reviewed: Dec. 10, 2003

I loved this recipe and my boyfreind as well. He is a huge sweet bread fan. I used the recipe for portuguese sweet bread for the bread machine, that I got from this website. A definite keeper.

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19 users found this review helpful