Steve's Killer Bread Pudding

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this was the best recipe ever. I did not made any changes and follow the directions to a T, i took this to my work place, all of my coworkers loved it. They keep asking me to make it again...

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I read reviews & made changes but will follow the recipe exactly next time, except for adding pecan pieces. 1 1/2 loaves of french bread was too much but that's due to the size of loaf I had. Just a little over 1 loaf filled the 9x12 pan. I soaked a full cup of golden raisins & didnt use them all but next time I will. I added pecans w/ the raisins & def more is better! I cut sugar to 3/4 cup but it wasn't too sweet, next time I'll add the full cup. When I added the liquid it didn't look like it would be enough to soak the bread so I made 1/3 more of the liquid & added about half of that. It turned out great, moist inside w/ a nice almost crunchy top. Next time I won't add extra liquid so I'll get more of a crust on top. I let it sit in the fridge 2 hrs & cooked uncovered 1 hr. The sauce was awesome & that's what makes it amazingly good! Everyone loved it at my potluck. Next time I'll follow the recipe exactly, it's perfect, the only thing I would change is to add pecan pieces.

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Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add it until you're happy with the taste. Cognac would work as well. It's a great recipe -- enjoy! P.S. Use the crust.

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i added can mixed fruit an a couple of bananas 5 stars

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I have a question before making this....do you remove the crust from the bread? Thanks to anyone who can help please. :

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The only reason I didn't give this a 5 is because it was soooooooo sweet and rich. I even cut back on the sugar and didn't add the molasses. I don't do rum, so I used a little bit of OJ and Apple juice to substitute. I then did Ina's carmel sauce to top it off which was amazing. I'm going to have to tweak this a little more before I make this for Thanksgiving. To cut back on prep time, I'm going to heat the milk mixture and raisins and then pour it over the bread so I can cook it sooner. I have to travel home for Thanksgiving and so all the prep time that's required isn't going to work for me.

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This bread pudding is better than anything I have tasted in a restaurant! I will look no further for a bread pudding recipe.

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This bread pudding is fantastic! I've made it probably 15 times because my family and friends request it constantly. I do however make a few changes that may be helpful to some. None of my family is a rum fan, so instead of soaking the raisins in rum I use either orange juice or apple juice. I also cut the amount of raisins down to 1/4 cup. I found the amount of raisins was too much but it depends on personal preference. Another change I make is the bread. Instead of using French bread (which works just fine I use Hawaiian Bread. I just thought I would try something different and I loved it! The last change I make is the sauce. As I mentioned my family doesn't like rum so I knew the rum sauce was out (although I did make it the first time so I substituted a caramel sauce. This bread pudding is definitely a hit!!!

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this bread pudding takes a little work, but it's worth all the effort. I made it for a dinner party and my guests couldn't get over how delicious it was. Followed the recipe exactly except used challah bread. Everyone has requested the recipe.
This is to enjoy and cry for more!.

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My husband's been craving bread pudding for weeks now so I dug up this recipe and tried it out. He was very happy with the results and rates it one of the best bread puddings he's had. So I'll declare the recipe a success :

Personally I have never liked bread puddings and this one didn't change my mind. I also felt the taste was of overwhelming "sweetness" and would probably cut down on the sugar next time.