Slow Cooked Winter Bread Pudding with Dried Pears

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My family loved this recipe, even the grand kids! I used dried apricots and fresh pears, and doubled the amount. I also traded rum for whiskey, because I detest the taste of whiskey even in cooking. I think the basic recipe is great and will hold up to any fruit substitutions. The cinnamon and sugar on top was a nice additional texture and sweetness.

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Not like mom's bred pudding. Almost gaged on the first bite. The alcohol really didn't help. The dried pears were tasteless. Will try again without the booze and useing raisin bread. No pears

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What a wonderful recipe! I made it for a party and it was a hit! Luckily there was some leftover that I had for breakfast the next day. : I couldn't find any dried pears, so I used dried pineapple and raisins instead, and it was awesome!

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I just made this recipe. It turned out flawless. I made half the proportion, and substituted the dried pears and apricots for a mixture of dried figs, cranberries and raisins that i had. Thank you Food Network! My first time making bread pudding; it took about 15 minutes of effort, used all the remaining heel bread pieces and dried fruit we had hanging around, and turned out perfect. a delight to make, watch and eat!

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Very good and easy.

Yes, Commander's Palace bread pudding is my favorite dessert ever and I've eaten at many fine restaurants. None will come close to that one.

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I followed the recipe to a "T," but think that it's a bit dry. I used whole wheat bread (1 pound load, but think that, maybe, it was too dense to start with (I did toast in oven. I think I'll make double the custard and see how that change works. Flavor is good, but, I'll add more whiskey, too.

It wasn't as creamy as the Creaole Bread Pudding from Brennan's in Houston (New Orleans style food like Commander's Palace, so maybe more custard will do the trick.

Did love the use of whole wheat bread!

Any feedback to my post is very welcome........

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To the reviewer who said that this sounds like a good breeding ground for bacteria- you're wrong. The sugar, the alcohol also help in the cooking process of the dish and if you're that worried about it, you can always buy pasteurized eggs. The half and half is pasteurized as well so no worries there.

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This was excellent! and super easy! I grew up on the bread pudding at Commander's Palace in New Orleans and, while nothing compares to that, I was very impressed by how this turned out. I did make a few adjustments: cinnamon raisin bread, fat free half & half, 3 tablespoons whiskey, and half apricots/half raisins. This was so great that my husband immediately deemed it the dish I should take to every potluck!

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I made this recipe with a few changes. I used Thomas' Cinnamon Raisin bread instead of wheat bread and raisins instead of pears. I also doubled the amount of whiskey. I toasted the bread in the oven for a few minutes before I put it in the crockpot so it was more like stale bread. I served it with whipped cream. It was amazing - my husband and I could not get enough! It also reheats nicely for leftovers. We're really disapointed that it is gone!

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This was the first bread pudding I ever made and it turned out great at the Superbowl Party I hosted. I substituted the half and half for a whole carton of almond milk and I could not find dried pears so I used apricots, nectarines, and some currants I had lying around. I was so worried that it would be dry with the almond milk instead of half and half (seriously 4 cups !! Im used to putting a bit of half and half in my coffee, anything else just seems like overkill but it has been moist going on four days now!