Reviewed: Feb. 26, 2012

Was really excited to see this recipe. I can strawberry perserves (jam) every year w/big chunks of strawberries. Had everything to make including the preserves from last yr I needed to use because strawberry season is upon us...but no fresh strawberries..however I had fresh rasberries. Only change I made was to use 1 cup of fresh rasberries in place of the strawberry's and I added 1 cup of sugar to offset the tartness of the rasberries.....never ever have I made bread pudding without sauce but this one needed nary a thing...i will make this again...can't wait till the Louisiana strawberries are ready!!! This was "Berry" Good!!!

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Reviewer:

sandyd

Reviewed: Apr. 25, 2011

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

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Reviewer:

tastee

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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Reviewer:

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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Reviewer:

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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Reviewer:

Catlin

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Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Oct. 13, 2010

Okay, not great.

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Reviewer:

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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Reviewer:

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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