Reviewed: Jun. 17, 2011

texture is toooo mushy. flavor was lacking as well.

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2 users found this review helpful

Reviewer:

lizzyd220

Reviewed: Apr. 11, 2010

I agree with another reviewer...next time I will try a single layer.

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3 users found this review helpful

Reviewer:

Kriter

Reviewed: Jan. 22, 2010

I followed the recipe, and half the bread was emerged in the mixture, half was sticking up, but it was still gross to have half mushy bread. Won't make this again.

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4 users found this review helpful

Reviewer:

slewis0054

Reviewed: Oct. 26, 2009

This recipe was wonderful...I made it for company the first time and it was a huge hit. The Portuguese massa (sweet bread) really gives it a special flavor and texture. I will definitely make it again. Thanks

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5 users found this review helpful

Reviewer:

LOVETOCOOK

Reviewed: Aug. 2, 2009

I made this for my family on Christmas morning and it was a BIG hit!! Will definately make it again.

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4 users found this review helpful

Reviewer:

my2skatinggirls

Cooking Level: Expert

Reviewed: Apr. 27, 2009

This was great! I added some chocolate chips to the layers and it turned out great. This could probably serve 8-10 people since it is so rich and heavy. Since there are only two of us, we have been reheating it and it's still great!

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5 users found this review helpful

Reviewer:

preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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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10 users found this review helpful

Reviewer:

JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Parker, Colorado, USA

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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8 users found this review helpful

Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

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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6 users found this review helpful

Reviewer:

REGINAHARRIS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Dec. 24, 2003

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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23 users found this review helpful