The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 16, 2009
I like it better out of the oven because by the next day, I could taste the artificial sweetener.
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Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico
Living In: Weston, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 22, 2009
WAY too sweet with the sucrolose and the sauce was not good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 25, 2009
I made this with low carb sliced bread. I didn't know how much to use, so I just mixed together everything but the bread and then added bread until it looked right. WOW! It was great and low carb! I've been on a low carb diet for 10 years for my diabetes, so I really missed bread pudding. What a treat!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 31, 2009
Just wonderful. Will make again. Maxine
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Cooking Level: Expert

Home Town: Denton, Texas, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 22, 2009
This was delicious! Being pre-diabetic I look for this type of recipe to share with others as well. This will fit the bill next time I need a reduced sugar dessert.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Mar. 4, 2009
My husband LOVED this bread pudding, and since we're both on a diet, we were happy to have a scrumptious dessert to kill our sweet tooth. The only thing I would change is the sauce. A little less whiskey will do the trick, as you can definitely feel the 'whiskey burn' if made as instructed! Great recipe though - Thanks:)!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 13, 2008
a family favorite at the holidays! I use 5 eggs instead of 3 and add 1 tablespoon of vanilla and 2 teaspoons of cinnamon. I use more raisins also, maybe 1 1/2 cup, and mix them in instead of keeping them on the top. bake for 60 minutes at 350 then turn the oven off, crack the door and let it cool inside the oven for a few hours. last time we made the sauce with southern comfort and everyone thought it turned out much better. more subtle.
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Jen

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 12, 2008
I would have rated this recipe at a 5-star, except that there is an apparent typo. I believe that it should call for 2 teaspoons of vanilla instead of 2 tablespoons. Two tablespoons of vanilla ruins the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 24, 2008
FABULOUS!, with my changes; added fresh peaches instead of raisens, and used peach liquour instead of whiskey. I had to hide it from my husband or there wouldn't have been any left for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 18, 2008
This turned out pretty good. Though I think the sauce is a bit too sweet. The pudding can stand alone without the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 3, 2008
Everyone at Easter LOVED this even the ones who never eat things with splenda in it (I may have forgotten to tell them until after they ate it).
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Photo by Heather

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Harrah, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 13, 2007
excellent! easy to make, very moist and light, but still rich. I've replaced my granny's recipe with this one!
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Photo by OOHCYNTHIA

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 20, 2007
I took the advice of others and doctoredd it up a bit. I reduced the raisins to 1/4 cup, added 3 peeled,pitted and chopped plums. I mashed one ripe banana and added it. I doubled the vanilla and added 1 tsp of cinnamon. For the glaze, I replace the whiskey with lemon juice instead. The cooking time was increased an additional 20 minutes to reach the desired firmness. It was a hit with the family and we didn't have any leftovers either.
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Photo by 1SassyMassey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 23, 2007
I substituted chopped pecans for the raisins (we don't like 'em) & this is by far the best bread pudding ever! I take it to pot lucks & even those who say they don't care for bread pudding want the recipe....I think it's the whiskey sauce.
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Photo by Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 15, 2007
Great way to heat sauce without curdling egg is to put in small pot or bowl & place that in bowl of nuked hot water. Wanted sauce warm as says to serve pudding cold. Came out great with sour dough on hand. I would like slightly less sweet, but everyone else thought fabulous. Added cinnamon & nutmeg to milk & wisked it till mixed in thoroughly before adding milk to bread. Thanks Kathy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 24, 2006
This got rave reviews by my guests and my husband. Only one of my guests is a diabetic but I thought everyone would enjoy this recipe. And I "thought" right!! Be careful with how much whiskey you put in the sauce. Most of my guests liked it but others said it was a touch heavy with whiskey taste. That is, of course, a matter of personal preference. But ALL the reviews for the bread pudding was the same...."excellent flavor/texture". Super simple and fast to make also. Thank you for sharing.
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Photo by OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 24, 2006
I made this bread pudding and it was delcious. I didn't make the whiskey sauce though. It is good enough without a sauce. I did add some cinnamon though, and only put in 1/4 cup of raisins to keep the sugar content lower. I was glad to find a sugar free recipe because I have been trying to convert recipes and they always come out too dry. Sometimes they go in the garbage, BUT not this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 7, 2006
Yum! I made another sauce with date syrup as well for those that don't like whiskey :)
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Photo by Whrenwraith

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 15, 2006
My husband is diabetic and I am always looking for a different recipe for desserts for him. It turned out delicious and I didn't even need to put the sauce over it. Thank you! Pam Federico
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Photo by PAMA56

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Fullerton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 9, 2005
I made this dessert for a Mardi Gras dinner Monday night (with different dishes from New Orleans). My friend is 8 months pregnant and has gestational diabetes so I made this sugar-free dessert to accommodate her. IT WAS OUT OF THIS WORLD! I've never cooked sugar free; never used any aspartame products in cooking but you couldn't tell there wasn't sugar in it! And the whiskey sauce...WOW that really made it delectable. I put the individual servings (cubed and sauced) into Creme Brulee forms (these are little quiche pan-like cassarole forms) and put them under the broiler. Definitely a huge hit and easy to make.
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