Bread and Butter Pudding

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Awesome cant describe it......best I've ever had!

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OMG--Wow, this was awesome!! I made this yesterday for our St. Patrick's day Irish feast, followed the recipe exactly as written-except added some cornstarch to the whiskey tea sauce as suggested by another reviewer. It never really thickened up and I was skeptical about it, but I thought it complemented the sweet richness of the pudding very well. However, the sauce is probably not necessary, if ur short on time/ingredients--the pudding by itself was still super delicious!! Will definitely save this recipe and make again! I love bread pudding, and this is the best one I have ever made. Thanks, Anne! U rock!

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Yummy!! I made this on St. Patrick's day, 2012. To finish off our Reuben sandwiches (with Alton Brown's home cured corned beef. The dessert was scrumptious! I would do without the sauce next time - it never really thickened (could be just a technique error on my part, and wasn't needed for the already sweet dessert.

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This was a great dessert!

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Oh my goodness!! This recipe was delicious! I received so many compliments, and my family was licking their plates afterwards lol! My aunt claimed that my Irish bread pudding was even better than the bread pudding she ordered recently at a 5 star restaurant! You rock Anne! I will be making this again for either Thanksgiving or Christmas.

What I did differently:
-The top layer didn't need 1/2 a cup of sugar, I found 1/4 a cup of sugar was sufficient to cover an 8x8 dish. This dish is already very sweet!!
-For the sauce, I omitted cloves and instead used 4 bags of Chai tea for the sauce. It was definitely spicy enough already and created a wonderful contrast! I also added a tinsy-tiny bit of agave nectar like another reviewer, and added 1 1/2 tablespoons of cornstarch to give the sauce some consistency.

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Unbeleivable......... I toasted the bread for a firmer consistency. For the sauce I added some agave nectar and corn starch thicken the sauce. This was definately a crowd pleaser, thank you Anne, you are the best!

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One word, SPLENDIFORLICIOUS!

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Wow. This was incredible. I did not use a vanilla bean, (just pure liquid vanilla and although I am irish I really don't like hard liquor like Irish Whiskey. I was afraid this was going to taste like whiskey, but it does not. The whiskey just added a wonderful flavor. Well worth your time. Make this one, you will not be dissapointed!

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Surprising light for having some much heavy cream. The taste was extraordinary. I was prepared not to like the sauce but it cuts the almost overwhelming sweetest of the pudding. I didn't have some of the spices, namely whole cloves, so I opted to use Stash's Spiced Black Tea Chai in the sauce instead of just a tea. I didn't have any alcohol in the house but a little nip of Drambuie, which is whiskey with honey and herbs. I used that in the sauce. After allowing the pudding to cool a little once the top was caramelized I served a small portion to my husband with the sauce. He was very impressed with the results. So was I. Will definitely make this again.

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Outstanding bread pudding recipe, although I found it too sweet for my palate as I like European desserts that use far less sugar than American dessets. I will definitely be making this again but with reduced sugar (perhaps 3/4 of a cup. I am reviewing the bread pudding only since my review for the tea sauce would not be favorable AT ALL. I have tried many of Anne's recipes and found this pudding to be one of my favorites. After nixing the tea sauce, we tried several toppings including chocolate, raspberry, and peach jam. The raspberry was the best, but I would serve this with a light caramel sauce with a hint of Irish whiskey instead.