The Best Bread Pudding

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I am extremely glad I listened to the many reviews here saying to cut the sugar in half. It was still Very sweet, but not overwhelming. I also cut a 1/4 c. off the syrup. I sprinkled some cinnamon on top, and used 3 eggs instead of the 5, and cut out the pecans since I don't like nuts. To the syrup I used 2 tbsp brandy and 1 tbsp of spiced rum, since the 1/4 c. of brandy it called for seemed a bit much to me. All in all it turned out amazing, just the right mix of crispy and custardy. I would have given it 5 stars, except I had to make so many changes. My parents raved over it too, and its hard to find a dessert they do that over. Adding to my recipe book.

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It was way too sweet but I will make it again with a lot less sugar, then it will be the best bread pudding ever. I should have read the reviews before making it.

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This was a very sweet bread pudding recipe but great none the less. I added a bit more milk and less sugar, substituted rum for brandy and used walnuts instead of pecans and it was delicious! This pudding was served warm with a glass of cold milk and my family went nuts for it. I've made this recipe seceral times and it gets better and better.

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I'm glad I read the reviews first. I took the general advice to cut the sugar by half I used a heaped 3/4 cup instead of the 2 cups Ms. Deen calls for. The 3 cups of Italian bread cubes seemed a bit scant. I actually used 8 pieces of staled Texas Toast. I also added 1 t cinnamon, and a small box of raisins. With those few changes, this is the best bread pudding ever.

We were out of brandy so I used Jameson whiskey for the sauce. "Irish" bread pudding for St. Patrick's Day possibility? A divine dessert bowl heated through and topped with ice cream.

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my whole family loved this bread pudding. Instead of making the sauce, I cheated and used caramel ice cream topping and pecans. You can use as little or as much as you like. Kind of makes it taste like sticky buns. yummy !!!!!!

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Absolutely delicious! Based on suggestions that the recipe was too sweet, I cut sugar in custard to 1 1/2 c vice 2. Added a bit more bread, which made the baked pudding puff up lighter than typical bread pudding. Also my eyes skipped a couple lines when making the pecan topping and I melted the 1/2 c butter into the pecans and brown sugar. It worked out as a nice crispy topping, making the sauce unnecessary (and saved a few calories.

Will make again with above mods!!

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The recipe calls for 3 1/2 C of sugar total.
I put 1 c instead of 2 in custard base & it was
all still very sweet.
It was delicious, but a lil too sweet
I think Ill make it w 3/4 c granulated instead
of 2c, & 1/2 c in brandy glaze instead of C, &
Add cinnamon in base also
I Will be making this again, its yummy

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We all loved it! I replaced the Alcohol with 1/2 and 1/2 for the sauce and it was wonderful!!

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I made this and it was great! HOWEVER, I used 3 QUARTS of cubed bread, not 3 cups. And, I soaked the bread cubes overnight, then put on the topping & baked it. I also added a 1/2 cup of flaked coconut to the topping mixture. I hate to mess with sugar in recipes, but you could probably use less, as well.

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Way too sweet !need to cut back on sugar .might make it better