Reviewed: Apr. 25, 2011

Excellent recipe. My husband is a picky eater, and he loves this too.

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Reviewed: Apr. 18, 2011

This was a good bread pudding, and such a lovely pink color. My husband particularly like this dessert, I found it a little sweet, but I will definitely be making this again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 21, 2011

I made it last night and it turned out very well. I made few changes to the original recipe like e.g. I combined all the steps mentioned in point 2 into 1. Using an electrical blender I mixed in the strawberry preserve, milk, cream, vanilla essence, sugar, toasts and a pinch of cinnamon powder. Then I poured the mixture in the pan that was greased with melted butter. I sprinkled the fresh cut strawberries in it and then kept it for baking. It took 60 minutes for the pudding to be ready. The family loved it . I served it with cream and strawberry sauce.

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Samia Asaad

Cooking Level: Intermediate

Living In: Karachi, Sindh, Pakistan

Reviewed: Feb. 2, 2011

This had great flavor! I used half of a loaf of leftover french bread. I also had to bake it for an additional 15-20 minute and it was still a little mushy. But, overall we really liked it, especially served with vanilla ice cream!

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Catlin

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Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Oct. 13, 2010

Okay, not great.

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threemore

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Apr. 28, 2010

I dont like bread pudding, but this made me change my mind. Pretty delicious. I did sub out the milk for yougurt since I like a little tang to it. Yum.

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sugamama

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 23, 2010

WOW!! Thank you. What a great bread pudding! I used Strawberry/rhubarb preserves and 1/2 cup sugar. And I baked it for nearly an hour. PURE PERFECTION!

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neensie

Reviewed: Apr. 13, 2010

Followed directions exactly, ended up with mushy mushy mess.

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Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Mar. 16, 2010

Awesome recipe, made vanilla pudding to put on top. Going to try bananas next time. Thanx for the great recipe!

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mackenziegrove

Cooking Level: Beginning

Home Town: Palm Beach, Florida, USA

Reviewed: Mar. 9, 2010

This recipe will be one of my standards from now on! Fantastic! I did change a couple of things. To make sure it is not soupy make sure the bread is very dry. I put it in the oven for 10 minutes. I also add 4 eggs instead of 3. I make it in a larger pan 9 x 12 and add more bread and strawberries and I add fresh blueberries. I don't increase the milk and cream except I use 1 cup cream. I think the cream is important for richness. I decrease sugar to 1/2 c. Comes out perfect and can be reheated just before serving if done earlier. I also keep it in the refrigerator for at least 1 hour before baking. I did it in the morning and left it 6 hours in the refrigerator and it was great.

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