Steve's Killer Bread Pudding

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My husband and I made this for our dad who adores bread pudding. The result was a happy dad, and in that sense, we were successful and pleased. However, if you don't love bread pudding to begin with, don't expect this recipe to convert you. It was good but I still consider myself a non-bread-pudding fan.

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WOW, no leftovers! My family and church friends pray for me to make a batch of Steve's bread pudding. I use low fat every chance I get and this recipe can handle that easily. It's simply fab!

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Instead of milk I used half and half. This bread pudding is fantastic! It came out perfect. Moist inside, held together, and crispy top. My mom does not like raisens but she ate these! My husband never had bread pudding before and he snarled his nose while i was making it. HE LOVES IT ALSO!!!!! Mom said its the best she ever had. This will be the only bread pudding I ever make. I'm thinking next one I make I will use fresh cranberrys instead of raisens. And this will be real soon, I can see this one is going fast!

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I've made this many times for friends and family and get rave reviews. I however never use the evaporated milk. I use half-half sometimes and sometimes I use heavy cream in both applications.

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This is the best bread pudding ever! It has such wonderful flavor and the sauce is just as delicous. We even eat the leftovers for breakfast!

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I have been seeking a bread pudding recipe for sometime now. I visited New Orleans approx 5 years ago and had some bread pudding at a seafood rest. on bourbon street. I have never been able to come close. This one doesn't either. The raisins and rum take over the entire flavor. I was very disappointed and I followed recipe to the exact.

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Can we give it more than 5 stars? Please?!
I am not usually a fan of bread pudding. Either too mooshy, too dry. Doesn't do a thing for me. I started looking at bread pudding recipes to use Challah rolls leftover from Christmas supper. Sweet, these rolls can't be wasted! Perfect in a desert recipe.
Ok changes: Challah rolls, no raisins. used lemon extract in lieu of zest *was out*, added Rum in sauce when making sauce so the alcohol would cook out, and I topped my pudding with broken pecans. I tightly covered my dish with foil and cooked it about 80 minutes, then removed the foil and cooked it another 20 minutes to brown the etop and finish roasting the pecans. AMAZINGLY delicious. My family is all-asmile! I will try this with raisin bread next time and for hubby put raisins in. Perfect texture...not too dry, not too mooshy, just the right sweetness, and I will be using this sauce with other recipes. I can't wait to make this in individual ramekins for guests.

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You need to put 6 stars on this one. This is my 1st time ever making bread pudding and it was sooooo good. The rum sauce, lands of Goshen, what can I say. It is good on homemade ice cream too. I added some pecans on top of the pudding and when it came out of the oven, to my surprise, the pecans were toasted and it made the pudding so good. We use a lot of pecans in our desserts, a favorite of my family and the nest time I make it, I plan to use peaches in it too. One of my daughter's loves the bread pudding from Razzoo's and your recipe topped it off. Thanks.

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I made this pudding for Christmas dessert and in my opinion is the best bread pudding ever! To help with the Christmas morning "rush", I actually prepared it the night before and let the bread soak overnight which I was afraid would be too long but it wasn't. It turned out great, especially the rum sauce (should not be served without it definately kicked it up several notches! I brought the pudding to Sister-in-law's house but made the sauce at home before leaving which is okay to reheat before serving (already w/the rum added. The best part was bringing home a little dish for myself and enjoying it again in front of the television. This is certainly a "do over". Thanks Steve and Emeril.

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I did a test run with this recipe before I served it at Christmas Dinner...I was a little nervous as I poured it into the pan and it did not look very good...but it cooked up beautifully and is the MOST delicious bread pudding I have ever had. I added a lot of slivered almonds and cut the raisins down by 3/4 just to fit our taste!