Reviewed: May 1, 2012

Like several others, I changed it up a little. I used all of the butter called for, 1/4 cup brown sugar and 1/4 cup Splenda. I also added the pineapple with the juice along with 1/2 cup of milk. I added a few butterscotch morsels instead of the raisins. I would add toasted almonds on top also. I made a Splenda/Cinnamon blend to sprinkle on top. I took the foil off the last 5 minutes or so to brown slightly. Turned out great. Will definitely make again.

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Reviewer:

jdl1985

Reviewed: Apr. 11, 2012

Wow! Followed other's recommendations and used only one stick of butter and 2/3 cup sugar. Dried blueberries was a perfect flavor match. The pudding was too dry for me so I drizzled some of the pinapple juice on top and at the edges. Next time will add the pineapple juice for moister texture.

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Reviewer:

minda

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Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

Reviewed: Apr. 7, 2012

Very different since there is no custard, but delicious! I think next time I will reduce the sugar by 1/4 cup since it seems extra sweet to me. Geri M

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Reviewer:

butterfly

Reviewed: Mar. 11, 2012

To start this recipe was simply amazing. I made this for dessert after a dinner I cooked for my boyfriend and his family. They simply loved it. The only change I made was that I used the whole can of crushed pineapple including the juice. The bread pudding was so moist and delicious. My boyfriend's mother is simply in love with bread pudding and she said this was one of the best she has ever tasted. Even months later, they still talk about the delicious dessert. It looks like I will have to make it again. Thanks very much for posting this recipe :)

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Reviewer:

sweetiemegan

Cooking Level: Professional

Reviewed: Feb. 23, 2012

Fantastic! I also reduced the butter and sugar. I used stale hot dog buns and substituted dried apricots for the currants (because that's what I had on hand). An absolute keeper, and a great way to use bread you might otherwise feed to the chickens. ;)

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Reviewer:

carrotseed

Reviewed: Feb. 17, 2012

This is absolutely delicious and so simple. I cut the sugar down to 1/2 cup and topped with whipped cream. It was plenty sweet enough for my family. They loved it.

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Reviewer:

VAFoodscapes

Reviewed: Jan. 27, 2012

The only reason I rated this 4*s is because mine came out very dry and I think that was because I drained my pineapple very well. It needed a little bit more liquid. I followed the recipe except that I use Splenda blend (1/2) instead of the 1 cup of sugar. I only used 1/2 cup margarine. I also used 100% wheat bread since that's all that I had. Since it was a little dry, I microwaved some all-fruit orange marmalade for about 25 seconds and pour this over the pudding....it was 5*s... I also did not have raisins so I used dried cherries. I also sprinkle pecans over it. I can't wait to make this again.

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Reviewer:

Chyan

Reviewed: Jan. 10, 2012

This was pretty good. I didn't read and didn't cover it, I think it would have been a lot better if I had. I will deffinately make it again though and experiment, maybe with coconut extract also???

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