The Best Bread Pudding
Show: Paula's Home Cooking
Episode: Great Bake-off
Rate This RecipeRead users' reviews (493)
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics




Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 493
Showing 1-10 of 493
Sort by:
SELECT
By AnnieC13138031
Northern Virginia
on April 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By ruthed123
on April 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By keencarlene
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By memeslawson
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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...
By klwagner8704
IL
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I didn't change a thing. I loved how sweet it was and not over powering either.
By Fryer Rod
Big Bear City, CA
on March 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By slowsally
on March 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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..
By JohnDoeIII
on March 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By ppressley03
on March 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mjsdreams1
Phoenix Arizona
on March 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!!