The Best Bread Pudding

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My family and I loved this recipe. I substituted the bread for the leftover dried fruit bread (the one that is only out at the holidays that we had used for french toast earlier and instead of brandy we used spiced rum - delicious - eating leftovers tonight. Love everything I have tried that has Paula Dean's name tagged to it.

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This really is the best bread pudding I've ever had. I have an old standby bread pudding recipe that I've used for years and this was sooo much better. I used whiskey instead of the brandy in the sauce and added raisins with the brown sugar topping. Everybody loved it.

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We used spiced rum since we didn't have brandy, and we had walnuts so we used them, and we had some brown sugar cinnamon bread getting stale...just had to run out for eggs. Well worth it too.

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Made this on Christmas Day and it was a hit! Used a full loaf of challah bread and it was really good. Definitely would agree with other users and use only half of the white sugar in the pudding mix. Might be able to go with just a 3/4 cup. I find that most of Paula's recipes can be readily modified to suit one's tastes. Recipe is a keeper!

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I made this a couple of times over the holiday and it was a hit. Like others I modified it a bit. I used half of the sugar in the first portion and at least doubled the bread amount (I like my bread pudding more bread than pudding. I cut up wheat rolls that were getting a bit dry. I sprinkled in chocolate chips and cranberries and a little cinnamon over the top. I didn't do the final topping with the brandy, but both times it was great and sweet enough. The second time I made it, I threw in a little Kahula Cinnamon Liquor into the brown sugar butter topping and was wonderful. Great base recipe, but like most, I end up modifying!

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Well Paula girl I must say (you did that I made two of your dishes on Christmas day, thsi bread pudding was off the chain........ Mom loves breas pudding and she loved this so mush she wants to make it her self. I did make some small changes to the recipe,I used 2 can's e-vap milk.

To the sauce some thing went really wrong when I add the egg in the sauce, it cooked lol...
so i changed it up just a little, I sauce tasted a little blan to me so I added to a pinch of slat and 1/2 teaspoon of pure lemon extract. I think the it married well after that. I strained the sauce and served it.
The pudding did hang aroung long after that. thanks Paula

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Amazing. I made it for Christmas and it was the best dessert ever. My dad is from New Orleans and a little picky about his bread pudding. He said it was the best he has ever had. I did change some. I wanted it to be really rich so I used heavy cream instead of milk and added cinnamon and nutmeg. I forgot to do the nut topping and the sauce so I just served it warm with ice cream. A carmel/vanilla swirl ice cream complimented it well. Oh this is a great make ahead dish too. jut cover and chill until ready to bake. I saved a little of the cream mixture to add after chilling, incase it dried out any. So good!!!

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Earlier I had asked if this was enough bread, and in reading the reviews I figured I would up it to 5 cups. I did use the same amount of sugar and did not find it too sweet. The next time I may do only 4 cups of bread as that will allow more of the custard to come through. The 5 cups is good, and fills the pan, but the custard is on the bottom and I am thinking less bread would have made it more custard like. This is very yummy and my husband likes it as well. I did 1/2 the brandy, but that is mostly because neither of us drink and it added enough flavor but didn't overpower.

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So pleased with this recipe. Made it for a gathering of friends this evening, and when I saw people going back for their third helping I said I was going to write Paula Deen and thank her for posting this. What I especially liked was the easy preparation. I did add some dried cranberries to the bread and egg mixture and that went over well, too. Thanks so much.

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OMG; I have used this recipe for the past six years at Christmas. It's the ONLY time of year we allow ourselves this much sugar and fat in one dish. And it is TOTALLY worth the coma that follows when you are blissed-out after eating it. I don't like to cook, but this is easy. Plus, if I don't serve it, my sons are cranky. I have to leave off nuts because of a family member's allergy, but it does not in any way subtract from the heavenly transport of butter, egg, sugar, and brandy.