The Best Bread Pudding

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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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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.

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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.

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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 - & mixed 2 cans of pumpkin, 2 eggs, 2 tsp (or so of cinnamon, maybe 1/4 tsp ground cloves, 1/4 tsp ground ginger, & about 1/4-1/2 tsp of salt into the mixture; tossed the bread chunks back in, mixed it well, & 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!!!

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Way too sweet and rich you can only eat small piece.

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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 & 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!

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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.

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Was really good. When I make it again I will add an egg or two to the recipe and raisins.

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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!

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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.