Thomas Jefferson's Favorite Bread Pudding
Show: FoodNation With Bobby Flay
Episode: Mystic, CT
Rate This RecipeRead users' reviews (18)
- Recipe categories: Dairy, Eggs, Bread,
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Total Reviews: 18
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By addmbouv_8199031
Riverside, CA
on March 08, 2013
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I used this recipe as a stepping off point, extemporizing with Parrot Bay Rum instead of Brandy. Added some toasted pecans and unsweetened coconut for a tropical interpretation. Very very good.
By zoom241
on January 20, 2013
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the best bread pudding ever.
By annacastro
Long Island NY
on November 21, 2011
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I tried this recipe for the first time Thanksgiving 2010. I have received repeated requests for it since, It's easy, delicious, and different. As stated by another poster "OMG" Couldn't have said it better.
By jwrede_9050208
Terre Haute, IN
on September 30, 2011
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Just made this recipe all I have to say is OMG!
By pf Nh
NH
on March 05, 2011
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Awesome! I must admit, I was taken a back with the amount of Brandy in the recipe. Smooth tasting dish. I had stale ciabatta bread that I wanted to use up and also added some raisons. Next time, I think I'll soak a few of the raisons in the brandy. Very light. Best ever!!! Many thanks.
By delasost_4603497
Brookfield, CT
on January 15, 2011
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Excellent recipe! I added about 1 1/4 cups pecans to the pudding.
By Dee C B
on November 25, 2010
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This was an easy, fantastic tasting bread pudding! I had left over bread cubes after making my Thanksgiving stuffing. Everyone loved it! My oven bakes hot, so I needed to reduce the oven to 325 after the pre-heat for baking, but the recipe needs no alteration! This will definitely be made again!
By deneshanewton_1...
Wagoner, 76
on December 25, 2009
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Thank you Mr. Flay. Finally something simple and more traditional than all the others. Heres hoping you and yours and everyone at food network have the most joyous of holidays and may God bless everyone. Thanks again. Merry Christmas and Happy New Year. Donita Bertsch
By loridd941
briarcliff , NY
on December 09, 2008
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This recipe is sooo easy and delicious.
I halved the recipe b/c I only had one loaf of stale baguette: about 10oz. I also used spiced rum, also because that's all I had. I tempered the eggs since I was fearful of scrambling them, and it didn't mention to do so or not. After reading another review, I put the sugar in with the hot milk/butter mixture, as it made sense that it wouldn't dissolve any other way. And yet another reviewer suggests raisins, so I tossed in a small handful of jumbo raisins last.
I used an 8x8 pan sprayed w/ cooking spray, and it all fit perfectly!
Between everyone - this may be the BEST bread pudding Ive ever made!
You will not be disappointed....promise!
By rwyrostek_7792096
PEYTON, CO
on October 17, 2008
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This bread pudding is delicious. I used challah for richness. I also used Tuaca instead of brandy and it was a fantastic substitution! The slight bite from having alcohol was present, but the addition of a citrus and vanilla essence really finished off the recipe.
I love bread pudding, and this recipe is so far my favorite.