The Best Bread Pudding

Total Time:
25 hr 10 min
Prep:
10 min
Inactive:
24 hr 10 min
Cook:
50 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans
  • For the sauce:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.


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4.0 553
This was the worse thing I have ever eaten. I love sweets but was unable to finish one small piece. Way too much sugar. Will never make again. I can't say often enough TOO SWEET, Would not recommend to anyone. item not reviewed by moderator and published
Directions say 24 hrs 10 minutes inactive time but I can't find any inactive time in the directions.  Goes directly from mixing to baking.   Is there a step missing?  Also, had to rate this to post question, ergo the middle of the road rating.  Will review after I make this. item not reviewed by moderator and published
Made it twice the first following the directions and it was to this and runny and extremely sweet.  The 2nd time I doubled the amount of bread and cut the sauce recipe in half.  Was wonderful, thick, custardy and just right sweetness.  The family liked but couldn't eat much of the first one but gobbled down the altered version. item not reviewed by moderator and published
I'm a caregiver n my boss n his wife LOVES it  now I gotta make it all the time item not reviewed by moderator and published
Love this recipe!  I did read the reviews and only used 1 cup regular sugar 1/2 cup of brown sugar. Everyone loved it! item not reviewed by moderator and published
This turned out absolutely fantastic!!! Would definitely make it again! item not reviewed by moderator and published
AMAZING, I made this a couple of weeks ago for Easter and all of my guests loved it!!! In fact three of them came up to me asking for the recipe and I directed them to this site. item not reviewed by moderator and published
This is the worst bread pudding recipe I have ever tried.<br />Soooooo much sugar and the butter made it "fried."<br />I was sick from the sugar.<br />Don't try it - you'll waste expensive ingredients.<br /> item not reviewed by moderator and published
I also dialed back on the sugar juuuust a little bit! For the bread pudding, I used a little less than 1 1/4 cup sugar and for the sauce (which is not necessary, but adds to and certainly does not take away from the delicious flavor) I used about a half cup. I also added maybe 2 tbsp. of light brown sugar to the sauce. Also, I mixed a handful of raisins in with the dry, stale bread cubes and added 1 1/2  tbsp. of cinnamon to the milk/egg/sugar mix that was poured over that. It. Was. AMAZING! item not reviewed by moderator and published
I made this tonight. Very good, with the sauce or without the sauce!! item not reviewed by moderator and published
I just finished making this bread pudding and it's very simple.Although there's alot of bad comments,I still think it's a easy little recipe.Just use less sugar.Overall great! item not reviewed by moderator and published
I guess I'm southern so much I licked the spoon and wanted more. I used rum (only because that is what I had and did not want to go to the store. This is the next thing to having my Grandmother. Hmmm good. Thank you Paula for sharing this. item not reviewed by moderator and published
The bread pudding was great! I made it without the sauce and I still found it too sweet. Next time I'll use 1 1/2 cups of sugar instead of 2 item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
This is so delicious! But, there is NO need to put the sauce (Extra butter &amp; sugar) on top. It is great without it! item not reviewed by moderator and published
I had to use this recipe do fix the bad pumpkin bread recipe that I made. The pumpkin bread turned out dry, bland and not sweet. So I cubed the pumpkin bread and substituted it for the bread in this recipe (yes, I let it dry out over night but it didn't have far to go LOL). I added cinnamon to the egg mixture that the bread soaked in but then followed the recipe explicitly. It turned out really, really well. I think I would reduce the sugar as well. But with the current amount of sugar, it does cause me to eat less at one time!! LOL Try it with dried pumpkin bread...it's good! item not reviewed by moderator and published
Sickly sweet. I wish I'd read the reviews before I made it. It was so sweet as to be inedible. item not reviewed by moderator and published
I don't have brandy! I'm only 20. haha. Can I use rum extract? item not reviewed by moderator and published
best I have ever eaten.. ;YUMMY!!!!!! item not reviewed by moderator and published
I agree with other reviewers that this was sickeningly sweet. A lot less sugar and perhaps less butter also would make this a recipe worth keeping. I will not make this again as written. item not reviewed by moderator and published
Amazing!! item not reviewed by moderator and published
In response to so many that thought the pudding was too sweet and omitted the sauce, it may have been a mistake as the "brandy" in the sauce helps to offset the "sweet" in the pudding and is a compliment to the pudding ! item not reviewed by moderator and published
This was so delicious! I have made it twice and yes I give 5 stars because the recipe is delish, I just added a bit more bread and milk. Only because there was so much of the custard. Everyone complains about it being to sweet... to each their own and obviously a recipe is a starting point and you can change to your liking. No need to give one star for sweetness .... it is a dessert :) item not reviewed by moderator and published
So I just got done making this recipe. I DID read the reviews and suggestions. I reduced the granulated sugar by 50% (so I only used 1 cup granulated sugar and 1/4 cup brown sugar). Yet still, this has TOXIC levels of sugar, if you were to eat this often. Seriously? This is a horrible recipe. I would also strongly suggest reducing the amount of butter - it's NOT necessary. I love to bake and make lots of cakes. While I always reduce the amount of sugar in all American recipes (only in the US do you use that much sugar in most recipes), nothing has ever tasted this sickeningly sweet! So, I don't at all recommend this recipe. Please don't give this to kids, just awful. item not reviewed by moderator and published
WAY to sweet! item not reviewed by moderator and published
I do not understand how these reviews give so many stars to this recipe when almost every single person had to alter the original quantites of the ingredients listed in the recipe. If you have to change the recipe to make it good, then it is not a 4 star recipe. item not reviewed by moderator and published
Great item not reviewed by moderator and published
Good once you cut down the sugar by half. We didn't do the sauce either, because that's overkill. Some reviewers say it's too sweet, others say it's perfect (obviously their tastebuds are desensitized by eating buckets of sugar on a daily basis). If you like/want richness, don't modify the recipe. If you have a normal sense of taste, modify it. I can't imagine how you could taste anything but sugar if you didn't alter the recipe, but if you're in the mood for that... item not reviewed by moderator and published
Wish I had read the suggestions to cut the white sugar in half...holy cow this is SWEET!! I doubled the amount of bread--it just seemed too liquidy when I was mixing the egg/milk mixture with the stale bread bits. I baked it about an hour. And I also cut the brandy syrup in half and it was more than enough. But the flavor was really tasty. I loved the pecans! item not reviewed by moderator and published
Delish! I cut the sugar to 1cup, and used Disaronno (amaretto) in my sauce. Yummy!!! item not reviewed by moderator and published
I love bread pudding. I made this for Christmas Eve exactly as written. However I found this recipe to be a sugar overload and a bit too egg-y. I just put another pudding in the oven, but this time I increased the bread and decreased the sugar and egg. item not reviewed by moderator and published
25 hours is too much time to consider this recipe in todays fast paced world. I've never made anything that took that long; not even chocolate item not reviewed by moderator and published
The Best!! Just alter the amount of sugar in the bread pudding!!! item not reviewed by moderator and published
This is one of the best! But... it does not take 25 hours and 10 min. to make? item not reviewed by moderator and published
Used regular white organic bread, came out kind of soggy but very tasty. Did only 1 cup granulated sugar and not the 2 recommended in the original recipe and it came out just fine and definitely sweet enough. Butter, pecan, brown sugar topping adds enough sweetness. Did not try sauce and was pretty good without. Better when warm with a dollop of cream or softened vanilla ice cream. Taking off one star simply because the two cups of granulated sugar would have been way too much. item not reviewed by moderator and published
Fantastic!!! Next time adding some cream to the mixture...not that it needs it...but why the heck not. item not reviewed by moderator and published
Excellent recipe! Do cut the sugar in half for the custard. The sauce is plenty sweet. I also added the zest of an orange to the custard which brightened up the dish. item not reviewed by moderator and published
Delicious! After reading the reviews, I cut the sugar to one cup and also cut the eggs down to just 3 and it came out just fine. I made this for Christmas and my family loved. Easy recipe and very tasty item not reviewed by moderator and published
Loved this recipe. I did cut the sugar in 1/2 and added rum to the sauce. YUM. item not reviewed by moderator and published
We also cut the sugar 1/2 &amp; everyone enjoyed for Christmas item not reviewed by moderator and published
I didn't like this at all. WAY TOO SWEET! I like a simpler version with no pecans and no streussel. This was not bread pudding to me. I like a thicker pudding, mostly bread, with raisins and then a nice sauce on top. Actually, the sauce was very good. item not reviewed by moderator and published
O boy Paula Deen, this was YUMMYYY! item not reviewed by moderator and published
The recipe was easy - But I would agree with the suggestions of others to cut way back on the white sugar. I will try it again and use 1-1/4 cups and see if that reduces the too-sweetness..... item not reviewed by moderator and published
The brandy sauce is no doubt what makes this 5 star material! I agree with other reviewers that said 2 cups of sugar is too much for this recipe. I took the advice of others, because although I love Paula Deen recipes, she can cook up some SWEET stuff! Anyhow, 1 cup of sugar was plenty and I followed the recipe other than that except I used half a cup raw sugar, half a cup granulated sugar. For the sauce I also used raw sugar and the flavor was just beautiful. item not reviewed by moderator and published
Thank You again Paula!!! Another winner! item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
It was too sweet and greasy. Next time I will cut the sugar and butter in half. item not reviewed by moderator and published
TOO GREASY! When finished cooking, the bread pudding was in a pool of butter. I would cut the butter in the topping to 1/4 stick rather than 1/2. Otherwise it was pretty good! item not reviewed by moderator and published
i love this recipe, have made it around the holidays and it doesn't last through the night! It is so simple and sooo good as it is, The only substitution I made was the brandy, and that's because I forgot to pick some up, but it was around the holidays and I had rum and it was so delicious that's what I use all the time. Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
Worst recipe I have ever tried! The sugar was too much, the liquid was too much, the pudding didnt set even after I cooked it for about an hour. An absolute disaster! item not reviewed by moderator and published
I do not understand how someone could give a 3, 2 or 1 star rating to an original recipe that they never tried??? You made a different bread pudding if you didn't follow this recipe so explain the rating?? I see this all over this site. People changing a recipe then giving it a low rating. Did it ever wonder to you that when you change a recipe it becomes yours!!! You are rating yourself not Paula! It is so simple a 1st grader could understand...if it doesn't look good, leave it be and come up with your own. lol item not reviewed by moderator and published
Excellent recipe. The sugar needs to be reduced to 1 cup. Also, other modifications...if you don't have light brown sugar you can use dark brown. I used walnuts instead of pecans and added craisins to the topping. If you don't have brandy you can substitute the liquor. I used cognac and it was excellent item not reviewed by moderator and published
Before Making this I read a bunch of the reviews and cut the sugar. After modifications this was hands down a 5 star recipe, but if I had followed it as written it would have been inedible My modifications included using 4 cups of bread, adding about a 1/2 cup of raisins, 1 granny smith apple diced into small pieces, using only 1 cup of sugar (next time I will use 1/2 cups) and adding some spices (1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp nutmeg, 1/4 tsp cloves) and adding a 1/4 cup of butter schnapps to the liquid mix skipping the sauce and opting for fresh whipped cream instead. I think lots of liquors would be great in this! I would've used brandy, but didn't have any. Next time I will probably try creme de cocoa or frangelico. For a non-alcoholic version some grade B maple syrup (it has a stronger flavor than grade A) would be great drizzled on top for a nice flavor boost. This desert was a HUGE hit! The added fruit and pecan strusel topping really pushed this desert over the top! item not reviewed by moderator and published
This was awesome. Easy &amp; delicious. This one is a keeper! item not reviewed by moderator and published
Paula, I&amp;#39;ve made this recipe a few times...it&amp;#39;s always bee a great hit and hard to resist! But my husband, like yourself, is diabetic (although he is type I and loves sweets! So I substituted Splenda for the sugar in the recipe and the splenda brown sugar blend for the topping. He LOVED it! It&amp;#39;s really delicious! Yes, there is still sugar and carbs in the dish, but far less than using real sugar. Thanks for the delicious recipe...hope you can try it with Splenda soon! And no, I don&amp;#39;t work for Splenda or any of their companies. Hugs! item not reviewed by moderator and published
Original recipe: Stars unknown Modified recipe: five stars! The five stars are given to my modified version of this recipe. It is so easy and SO good. Can&amp;#39;t go wrong!! Cut the liquid in half (add a little more milk if you are using really stale bread, only adding 1/2 CUP OF WHITE SUGAR. Round up to 3 eggs.1cup of milk, 1 tsp vanilla. Cut up about 1/2 of FRESH or STALE Italian loaf, about 4 cups. Instead of the sauce, just put 3 tablespoons of brandy into the soaking liquid. Place into small casserole dish or 8 x 8 pan. Top with the FULL amount of topping it calls for. Cook 40 minutes or until 160 degrees internally. Perfect! item not reviewed by moderator and published
This recipe is absolutely delicious!!! I didn't have regular brandy so I used Amaretto with a splash of Blackberry Brandy. Whoever wrote the recipe on her though missed quite a few key point such as how long to cook the sauce and how to incorporate the egg so the egg wouldn't cook. Fortunately, mine came out marvelous! item not reviewed by moderator and published
Delicious! I don’t care for brandy, so I made a simple praline sauce instead. I loved it! It is sweet, but that’s what makes it so good! Maybe not for everyone, but my family loves this recipe. item not reviewed by moderator and published
THIS IS A MUST! ONE DOES NOT NEED THE SAUCE!!!! GLAD PAULA'S RECIPE IS STILL HERE! item not reviewed by moderator and published
delicious! fluffy, airy and crunchy. I substituted pecans for walnuts and used 1 cup of sugar instead of 2-more than enough. Thanks Paula! item not reviewed by moderator and published
It is "The Best Bread Pudding"!!! Just cut the sugar as others have suggested for the pudding itself and the topping, and half of the sauce is enough. I have done the recipe several times and it's always a hit! Thanks Paula. item not reviewed by moderator and published
Sweet &amp; Wonderful....I used raisins instead of nuts. When I finished the baking time I poured approx 2 tablespoons of melted butter over the top. I placed it back in the oven (on broil for 2 mins then turned the pan and broiled it for 2 more mins. Reminded me of my childhood. Quick &amp; Easy......Will make it again, and again &amp; again!!!!! item not reviewed by moderator and published
Like many others, I dramatically reduce the amount of sugar in the egg and milk mixture to less than a cup. I substitute demerara for the brown sugar in the topping because I like the granulated texture better. Sometimes I skip the sauce. But when I do make it, I use Grand Marnier instead of brandy. Make the sauce the day before you bake the bread pudding because it is very boozy otherwise. With the tweaks, this is classic comfort food! item not reviewed by moderator and published
Unfortunately I did not read the reviews before I made this bread pudding. I just trusted Paula Dean and not my own instinct that told me it was way too much sugar. Yuk! I had to throw it all out - it was sickening sweet. I hate wasting sugar and eggs! item not reviewed by moderator and published
I took the advice of other reviewers and cut the sugar from 2 cups down to 1 cup. Stuck with the original measurements for the sauce. However, I think I may have used too much bread...I was too crazy on Easter Sunday and didn't pay attention to the bread measurement...ended up cubing the entire loaf of Italian bread (probably more than 3 cups. The taste was wonderful, like a decadent tray of chopped french toast. But the consistency seemed to be too dry. I will definitely attempt this recipe once again while paying close attention to the measurements. I think this recipe could be adapted to create an amazing french toast! item not reviewed by moderator and published
I made this and all I can say is it is yummy...was easy to follow directions and put together...very happy :o Will make again... item not reviewed by moderator and published
I didn't change a thing. I loved how sweet it was and not over powering either. item not reviewed by moderator and published
Made it for a pot luck, made 1 and 1/2 times the recipe, I too cut the sugar by 1 cup, I could have cut it by another 1/2 cup , but only had one complaint about it being to sweet, otherwise got rave reviews. I thought it was GREAT, but do cut the sugar you just don't need that much with the brown sugar on top. item not reviewed by moderator and published
This is a very good basic recipe but you must "motify" it a bit. I already knew it was way too sweet just by reading it. I added a few more familar things to it as I remembered growning up: 1. cut the sugar down to 3/4 cup. (trust me, that's enough 2. 1 teas. cinnamon, 3. dash of cloves 4. 2 teas. vanilla. 5. 1/2 cup raisins I omitted the topping but sprinkled with nutmeg. I used 5 custard cups in a water bath...timing okay for 40 min. DO NOT overbake...custard will settle while resting.. item not reviewed by moderator and published
I halfed it down, b/c I didn't want to make so much so maybe I should have shortened the cooking time, but it came out way to dry for my liking. It's got a good flavor too it, just not as custardy as I like. item not reviewed by moderator and published
I'm sorry that I didn't read the reviews prior to making this. In my opinion it was the worst bread pudding recipe. I could have just opened a bag of sugar and ate it with the spoon. I was embarrassed to serve it and no one could hardly eat it because it was so sweet. Maybe with half of the sugar it would be better...but it's hard to tell about any flavor because all I could taste was sugar. item not reviewed by moderator and published
I havent had bread pudding in years because I must be gluten free. took this recipe, made it with 1.5 cups of sugar and only half the topping (because I ran out of brown sugar and used a gluten free bread. It was amazing!! Talk about yummy!!! item not reviewed by moderator and published
I'm so grateful for the reviews, I read them before making the bread pudding, I doubled the recipe using all of the sugars for one, add raisins, still little bit too sweet for me, Next time I will cut the brown sugar a bit. I will make it again because is easy and good flavor. I hope all bakers will read the reviews before trying new recipes !!! A BIG thank you to all of you that took the time to post reviews. item not reviewed by moderator and published
Really good recipe!!! Easy to follow after watching the video. As with all recipe, taste differ. I used less sugar than suggested and It worked out great. Living in Lexington Kentucky, the sauce has to be made with Bourbon. Do what works best for you and it'll never go wrong. item not reviewed by moderator and published
So - I'm staring at my colossal mixing bowl, with my "doubled-recipe batch" soaking in the egg mixture, and thought, "While I wait - I'll read the glowing reviews"....And this is when I began to panic - every review said "TOO SWEET" and claims of cutting sugar in half.. many even said, "... too sweet to eat!" Nooooooooo! What to do??? Well - it was too late for me, and this was meant to be a gift. So here's what I did (for a doubled recipe: I scooped the soaking bread chunks into another bowl, leaving the liquid - &amp; mixed 2 cans of pumpkin, 2 eggs, 2 tsp (or so of cinnamon, maybe 1/4 tsp ground cloves, 1/4 tsp ground ginger, &amp; about 1/4-1/2 tsp of salt into the mixture; tossed the bread chunks back in, mixed it well, &amp; prayed. The result?? All I can say is WOW --- I think I stumbled onto something good! My family ate the entire thing! Talk about COMFORT FOOD - this hits the mark. The day was saved!!! item not reviewed by moderator and published
Way too sweet and rich you can only eat small piece. item not reviewed by moderator and published
I made this recipe as-is initially and agree with all the reviews about way too much sugar! I made it again cutting back to 1 cup of sugar, then added 2.5 teaspoons of brandy to the recipe and it was great!! I used pecans with the brown sugar &amp; butter for the topping, and it was "slap your mama good!" I did bypass the sauce after trying it the first time...eggs in a sauce??? Again, recipe overall w / less sugar was YUMMY! item not reviewed by moderator and published
The receipe was good, although I did some tweeking. I used a french loaf, which was more bread than 3 cups, I let it soak for 30 minutes instead of 10 min. The crumbly toping I mixed in with the bread mixture by mistake but it was still good. I did not make the sauce at all because I thought that would be too much sugar, I suspect it would have been too sweet, dispite my changes it turned out perfect. Next time I will use raisins instead of nuts. item not reviewed by moderator and published
Was really good. When I make it again I will add an egg or two to the recipe and raisins. item not reviewed by moderator and published
I made the recipe as stated and I thought it was too sweet and mushy. I bought an Italian loaf, cut it in cubes then let it stale in the bowl over night. Maybe it was still too fresh? I will try it again but cut down the sugar and maybe use more bread like other reviews have recommended. It was tasty and my guests said they enjoyed it but for my taste I'd make some changes. Oh, I really liked the sauce! item not reviewed by moderator and published
Just made this recipe wit one change. Wegmans Grocery has a wonderful Chocolate Cherry Bread and we used that instead of the Italian. OMG it was sooooo good. Tasted it before we made the sauce and it is really moist and the flavor is great. Very easy to make. Didn't have 24 hrs so I cubed and put on a cookie sheet in a 200 degree oven for about 45-50 min. t dry the bread. I highly recommend this. item not reviewed by moderator and published
I made this recipe because I wanted a change in my holiday desserts and it was a awesome hit with my family. I did make a couple of changes based on the reviews I had read like cutting sugar to 1 cup and I cut out the brown sugar completly. for the sauce I used rum instead of brandy and with those little changes made it was a big hit Christmas Day... item not reviewed by moderator and published
I made this recipe as written, and as I was making it, I thought, "This seems like a LOT of sugar." I was right, and the bread pudding was horribly, inedibly sweet. Either avoid this recipe, or follow other reviewers' instructions for cutting the sugar way, WAY, down. item not reviewed by moderator and published
I trusted this recipe because it's Paula Deen's. I love her cooking but this recipe calls for way too much sugar and butter. I made the recipe as it's listed and It's way too sweet. Trust me, your teeth will start hurting after you make and eat this recipe as listed. 3 cups of sugar total (in which i only used 3/4 cup for the sauce instead of the 1 cup it calls for is way too much. I liked the simplicity of this recipe, but if I ever make it again, I won't use as much butter and sugar. Overall, good recipe, but needs much tweaking. item not reviewed by moderator and published
I just made this bread pudding. Per other reviewers, I cut out the sugar by A LOT. I only used 1/2 cup instead of the 2 cups. I also used 5 cups instead of 3 cups of bread. I used almond milk instead of regular milk for a healthier alternative. I sprinkled about 1 tsp of cinnamon on top. I added apples and raisins. I omitted the "sauce" altogether. Overall, I know I made a lot of modifications, but this turned out fantastic! I only gave it 4 stars because I know if I had made it exactly as written it would have been EXTREMELY sweet. item not reviewed by moderator and published
I make this recipe every holiday season with a few modifications: I use almost a whole loaf of Hawaiian Sweet Bread and half a loaf of Pepperidge Farm Cinnamon bread (way more than 3 cups of bread I cut the sugar down to just over 1 cup and I add a tsp of cinnamon to the wet mixture. I make the brown sugar crumble topping, but never the sauce and it's absolutely delicious. It's been a major hit at every party I've taken it to. I like this recipe so much because there's so much room to play around with it, enjoy!! item not reviewed by moderator and published
I didn't make the recipe but I love bread pudding and would be delited to make this bread pudding recipe. Paula I read all of your reviews and they are great so I will be absaulutly delited to make this recipe. This review is made by a 15 year old kid. item not reviewed by moderator and published
I've tried to make this recipe 3 times, modifying each time. It calls for too much egg, sugar and way too much butter (I cut it by 1/3 and even then it's too much. Even after the modifications it still came out runny and greasy with a very bland flavor. Usually when I don't like a recipe I can modify it so that it works for my family. But this time I have to find a new one. Very disappointed. item not reviewed by moderator and published
As I began to put this all together I realized how increasingly difficult a task to complete. I had to throw out the egg, bread, sugar and vanilla part because it became a sticky mess. The recipe was quite confusing. Asks for 2 and some cups of granulated sugar then in the recipe for the topping, asks for another cup. I thought perhaps I simply subtract topping amount(s from ingredients list. To no avail. Also asking for 2 tsp of vanilla extract but in both ingredients and topping lists. Instructions for putting it all together, a confusing mess. Seemed like a lot of sugar as well, especially as I was already staring at a bread mix which already had 2 cups in it. I selected this because I noticed all the high stars in the reviews here. Nearly every person who gave high marks also changed the ingredients. I won't make this again. item not reviewed by moderator and published
OOmg !!!! Sublime ! But i did make modifications ..I used cream instead of milk and sugared to taste (approx 1/2 cup ..i did add the brown sugar mixture on top which took it to another level of delicious !!! also topped it with a dab of caramel and vanilla ice cream before serving .. Def not your everyday desert .. item not reviewed by moderator and published
Good although very sweet, I need to cut back the sugar next time.. item not reviewed by moderator and published
AMAZING with slight alterations: I used a 1 lb loaf of french bread--definitely more than 3 cups! Added 1 tsp cinnamon. Cut sugar to 1 1/2 cups. Used 3 cups half&amp;half and 1 cup skim milk. Skipped the brown sugar/butter/pecan part altogether. Sauce: sub Disaronno amaretto for brandy. DELICIOUS!!!! Crowd pleaser!!!! Perfect holiday desert and or brunch! item not reviewed by moderator and published
one word: RIQUISIMA!! easy and delicious!! item not reviewed by moderator and published
I am so glad that I read the reviews first... I too cut back the sugar. Instead of 2cups I used 1/2 cup. Also, last week we had some friends over for our first "Sunday Brunch" and in my rush I forgot the milk, however, what we ended up with was an awesome breakfast crumble that went GREAT with coffee... So this week I tried again with the milk and even put them in a brownie pan and they turned sooo yummy that I will use for Thanksgiving weekend while my in-laws are visiting. Perfect way to get a smile from my mother inlaw who bakes for her church and is in her 70s... So glad we tried it! item not reviewed by moderator and published
I JUST LOVE TO MAKE EVERYTHING PAULA MAKES, SHE MAKES IT LOOK SO EASY AND SO YUMMY! WE ARE ALL HAPPY THAT I COOK WITH PAULA AT HOME~MARIA item not reviewed by moderator and published
Sorry Paula.. I made the mistake of reading some of the reviews before trying out you recipe. So I cut back on the sugar, I think it woulda been fine with the 2 cups.. but aside from that i think It's a great bread pudding as are all of Paula Deans recipes.. As I also think she has the best cooking show on.. just love watching the lady cook.. item not reviewed by moderator and published
It is very tasty, however, I had to cut down the sugar and actually hesitated on making the sauce. Otherwise, I omitted the brandy and added dark chocolate kisses to the pudding. item not reviewed by moderator and published
Wanted to make something sweet but didn`t want to go to the store and didn`t want to make nothing major,I had some leftover home made honey wheat bread,worked great for this recipe,I did cut down the sugar to a 1/2 cup and added a snack size box of raisins and a hint of cinnamon,I had only almond at home it worked good instead of pecans (next time I`ll try pecan,didn`t make the sauce though.This is a great recipe will make it again,husband loved it so much! item not reviewed by moderator and published
I loved it was easy to make and so yummy .... thank you so much paula item not reviewed by moderator and published
I took this bread pudding to my friend's home where she was entertaining about 12 of us for a special dinner.when dessert was served, so was my (paula deen's bread pudding.having made this once before,i knew to cut back on some of the sugar.i choose to use 1-1/2 cups of granulated sugar for the "ingredients" part of the recipe plus the called for 1/2 cup of light brown sugar.then i cut to 1/2 cup of sugar for the "sauce." the "ooohs" and "aaaahs" that were heard as each guest took their first bite of this spectacular dessert made me pleased at having chosen this recipe.then, the crowning remark that sent me over the top from a gentleman guest, "THIS IS THE BEST BREAD PUDDING I'VE EVER EATEN!" if that isn't a good recommendation, i don't know what is. my advice to anyone who hasn't yet tried paula deen's "best bread pudding" is TRY IT, YOU'LL LIKE IT! then, change it's name to: THE BEST BREAD PUDDING...EVER!! item not reviewed by moderator and published
Why would you rate this recipe at all, let alone give it one star if you haven't even made it???? item not reviewed by moderator and published
This review does not make any sense...why one star?? if you have not tried it! item not reviewed by moderator and published
idk, Kate - the sauce is really good. item not reviewed by moderator and published
I will give that a try..something new and different...thanks for the idea. item not reviewed by moderator and published
YES, a SMALL bit of extract goes a long way!! maybe a TEAspoon or so would be plenty : ) item not reviewed by moderator and published
I doubled the bread when I saw how wet it was I will not make the sauce next time it was plenty sweet without it! item not reviewed by moderator and published
cut back on the sugar item not reviewed by moderator and published
Wow, I came to food network thinking that people who like to cook can't be that negative and off putting, I guess I was wrong. So, if you like/want to be rude in your thinking, hey put it out there, if not then keep your sugar and other food opinions to yourself. Let's talk about the recipe, not other peoples tastes in food. Everyone is different. item not reviewed by moderator and published
I agree. item not reviewed by moderator and published
I feel the same also... item not reviewed by moderator and published
yes thank you I so agree with you item not reviewed by moderator and published
Are you joking? Read the recipe, it just means that you leave the bread out to get dry overnight. It only takes 10 min prep time. I call that very doable! And one star? you didn't even try it. That causes the ratings to go down for no reason, and makes it hard to find a good recipe based on the star ratings. item not reviewed by moderator and published
that's telling her ! Mabel , get wit da program. item not reviewed by moderator and published
Michael R.- there is no need to be negative toward another person like that. at first i thought the same thing. then i realized why it said INACTIVE for 24 hours. but still there is ZERO reason why, to say what what said. shannon165 too. instead of saying what you did... maybe explaining why it said 24 hours may have been more helpful. some people do not bake or cook as often as others and may not understand what certain things mean. Just a thought. item not reviewed by moderator and published
i love this recipe, have made it around the holidays and it doesn't last through the night! It is so simple and sooo good as it is, The only substitution I made was the brandy, and that's because I forgot to pick some up, but it was around the holidays and I had rum and it was so delicious that's what I use all the time. item not reviewed by moderator and published
These are not modifications, it's a whole different recipe. Are you rating your own recipe two stars are a recipe you didn't even make? How can yu rate a recipe you didn't make? item not reviewed by moderator and published
It seems you are giving 2 stars to your own recipe, not the food network recipe, and you are saying it was a huge hit... warranting only 2 stars. Hard to understand..??? item not reviewed by moderator and published
Thanks so much for your creativity, I did the same thing.Just stood there and stared at the huge bowl. I sat and laughed when i read your review. So in went the pumpkin and other spices. Awesome. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond