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The Best Bread Pudding Recipe

The Best Bread Pudding

Paula Deen

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Great Bake-off

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (446)

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Average Rating:

Total Reviews: 446

Showing 1-10 of 446

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  • on May 04, 2012

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    This recipe is too sweet. The pudding alone calls for 2.5 cups of sugar, and the sauce adds another cup of sugar.

    Stay away

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  • on April 27, 2012

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    HOLY COW!! I knew I wanted a little fruit in mine so I peeled cored and sliced 2 Bosc pears to line my buttered dish. I used 6 handfuls of the cubed bread, 4 eggs, 1 cup sugar, 2 cups milk (2%, 1 tablespoon cinnamon and 2 teaspoons vanilla. I used walnut pieces instead of pecans. I used Rum instead of Brandy and 1/2 cup sugar in the sauce. I CANT BELIEVE I MADE THIS AMAZING DESSERT!! My son wanted the whole dish and my mom said it was the best she ever had!! Thank you Paula!!

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  • on April 23, 2012

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    Seriously the best bread puddin recipe even though I havent tried many others. This is the first one I have ever made! I did use cinnamon rasin bread and it was the bomb! The sauce is out of this world!!!!

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  • on April 23, 2012

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    This is THE BEST bread pudding I've ever tasted!!! It was very easy to make. The only thing I might do next time is to not put the brown sugar/butter/pecan mixture on top. It put it way over the top of sweetness. I also didn't have any brandy for the sauce so I used Amaretto. YUM!!!!!
    Definitely a keeper!!!

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  • on April 23, 2012

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    Very nice! I cut the butter and sugar in half. Next time ill cut the sugar more than half. I'll cut the sugar in the sauce too. Very sweet! I used 3tsp of rum extract in the sauce rather than Brandy. Add more or less to suit your taste. I also added lots of raisins, cinnamon and nutmeg. Big move...I used a whole loaf of Italian bread...not sure how three cups worked for anyone. This recipe is good but review the ingredients, consider your own tastes and go from there. I'd bet most people who try this will modify the recipe, particularly the butter and sugar.

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  • on April 16, 2012

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    This recipe is the BEST bread pudding ever!!! I served it to my quilting group and a few of them said they did not like bread pudding, but loved this recipe. I did not have any Italian bread, but had a citrus flavored bread that someone purchased for our Easter breakfast that was very dry, so I used that instead. My friends in our group said they especially loved the citrus flavor. I plan on making it again this weekend. Usually I don't like to change someones recipe until I have tried it as written, but we live up in the mountains and have to drive many miles to get to a grocerey store. So, many times I have to make due with what I have.

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  • on April 08, 2012

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    thanks to all the reviews, because of them i was able to perfect this recipe! i made this today for our Easter dessert and i really wanted it to turn out right. this was awesome and we will make this many more times... thanks to Paula.
    i took the advice to reduce the sugar and i did use only 1 1/4 cup rather than 2 cups. i also, added 1 TBS of cinnamon and 1/2 cup of golden raisins, no rum in the sauce just water and a little extra vanilla. served this right out of the oven with a scoop of vanilla ice cream!! Happy Easter.

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  • on March 26, 2012

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    YUMMMY

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  • on March 20, 2012

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    I got an "Excellent" from my husband. So this recipe is a keeper. I did read the reviews and did cut the sugar. Also used water instead of the brandy. We used this as a brunch, and will also use it as a dessert. Turned out wonderful. Thanks Paula

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  • on March 14, 2012

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    Way too sweet. Try making this with maple syrup instead. Replace sugar with half the measurement , instead of a cup of sugar, use 1/2 cup maple syrup. Or mix it up, replacing part of the sugar. I love bread pudding, and always toast and butter my bread when I make it before I assemble the ingredients.

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