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Apple-Cinnamon Bread Pudding with Ginger Ale Sauce Recipe

Apple-Cinnamon Bread Pudding with Ginger Ale Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on February 29, 2008

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    This turned out quite soggy and tasted fake - also there was way too much rum flavor - i suggest using half the rum flavor - or non and substitute with half vanilla flavor.

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  • on February 27, 2008

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    This was a great receipe I used pecans instead of raisin and my family loved it now it is a family favored

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  • on February 21, 2008

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    We loved this recipe. I think that adding the apple pie filling is a great addition from typical bread pudding. The cinnamon roll oatmeal also adds a great flavor. In my Sandra Lee cookbook this recipe is in the "Slow Cooker" chapter, so I initially cooked it in the crock pot, but had to transfer it to a baking dish and finish it off in the oven because it was sticking to the sides in the crock pot. It turned out great though, and I will definitely make it again.
    Becky, Cincinnati, Ohio

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  • on November 20, 2007

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    I decided to make this recipe to bring to Thanksgiving with my in-laws, and though it's easy to make, it turned out horribly. The taste and consistency were so bad, I found myself throwing it out and in tears because I had nothing to take to Thanksgiving. I followed the directions to the letter (only subbing real whipped cream for the dreamwhip, and I'm usually great with desserts, but this was a disaster. Save yourself the time and heartbreak.

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  • on October 27, 2007

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    I made this recipe twice. The first time the rum just overpowered the bread pudding the second time came out perfectly. Here are the measurements I used instead of ones in recipe.

    1/2 tsp rum (real rum not extract.
    1/4 Cup lite raisons
    1/8 cup dark brown sugar
    2 cups 1/2 and 1/2

    Lastly for the sauce you need two packages of topping mix or it does come out too watery. If you only have one package then use 1/4 cup ginger ale.

    As a side note this recipe also comes out well if you put in some rum soaked dried apricots. (only soak in rum if you like lots of rum flavor. Otherwise hydrate in water, ginger ale or milk. before cutting up and putting into recipe.

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  • on October 24, 2007

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    I have not made this recipe yet, but it was on Sandra's show just today, and I noticed a misprint with the ginger ale sauce on the website (which may explain so many complaints about the sauce, I don't know. On the show Sandra used TWO packets of Dream Whip, yet the recipe on the website only calls for one. C'mon, get it together Food Network!

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  • on October 03, 2007

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    I substituted egg beaters for the eggs, used skim milk and light pie filling and it still turned out fabulous! I will use less rum extract next time. Definitely a keeper.

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  • on August 24, 2007

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    After reading the previous reviews, I was a little hesitant - but I'm glad I tried it. My family all asked for seconds, and I got some for myself. I didn't use the rum extract (vanilla instead and after hearing the problems with the icing, I bought whipped cream instead. I'm sure it would be even better with vanilla ice cream, I will definatly make this again. Worth trying!

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  • on July 01, 2007

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    My family loved this bread pudding! It's so easy with the cinnamon bread and the ginger ale topping is delicious! I made twice the amount of topping for the pudding, and although we had a little to throw away, we all loved being able to eat as much of it as we wanted! Love this!

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  • on June 21, 2007

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    I have been making bread pudding for years but thought I would try a different recipe. This wasn't good and I wouldn't make it again. Most of it will be thrown out. I wish I had a dog to feed it to.

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