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The Best Bread Pudding Recipe

The Best Bread Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (493)

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Average Rating:

Total Reviews: 493

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  • on April 29, 2013

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    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!

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  • on April 23, 2013

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    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!

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  • on April 01, 2013

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    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!

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  • on March 24, 2013

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    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...

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  • on March 19, 2013

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    I didn't change a thing. I loved how sweet it was and not over powering either.

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  • on March 18, 2013

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    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.

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  • on March 09, 2013

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    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..


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  • on March 07, 2013

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    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.

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  • on March 06, 2013

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    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.

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  • on March 03, 2013

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    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!!!

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