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Uncommonly Good Bread Pudding Recipe

Uncommonly Good Bread Pudding

Recipe courtesy Jennifer Pearson

Show: The Best Of

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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  • on December 24, 2009

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    I double the recipe and make two 13x9 pans because my family loves it so much they eat it too fast.

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  • on December 22, 2009

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    I loved this recipe! It was incredibly easy to whip up, especially compared to several other recipes I looked out, and I like that this made an 8 inch square portion rather than a larger pan. There are easily 6 servings in this recipe, possibly more.

    I used one cup of sugar, and would consider cutting that amount to 3/4 cup in the future. I also used four ounces of butter (one stick and substituted one cup of cream for one of the cups of milk. It made for a very rich pudding. I mixed in a bit of cinnamon and raisins as well. I think I'd stick with just milk in the future, and dial back the amount of butter, too. All in all, fantastic, but very filling. I had to stick to a small portion... which I suppose is for the best, because the pudding lasts even longer!

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  • on December 17, 2009

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    Because I read the other reviewers' comments, I halved the sugar and the butter. I also added in about a tablespoon of cinnamon, a handful of raisins, and a handful of chocolate chips before baking.

    This is a really, really great base recipe with the adjustments of halving the sugar and butter. You could reallly do so much with it. I also used English sandwich bread (from Wal-Mart the first time I made it, and I used a small Challah loaf the second time. I garnished the top with powdered sugar and cinnamon. Everyone has asked me for the recipe. YUM!

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  • on June 07, 2009

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    I just made this bread pudding for the first time tonight. I used a sourdough batard that was going stale. As some of the other reviewers suggested, I cut the sugar down to 1 cup. By my taste, this pudding would be way too sweet with 11/2 cups of sugar, as the recipe suggests. I added 1/2 cup of dried cherries, which gave the dish additional depth. I would not only make this as a dessert, but also as a sweet breakfast dish. Enjoy and keep this in your recipe box as a good basic on which you can build.

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  • on February 27, 2009

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    I have been a fan of bread pudding for a long time, but never tried to make it before. This recipe sounded too easy to actually be good, but it really is! I made it even easier by mixing the eggs, sugar and milk in the 8x8 pan so I only dirtied one dish. I also cubed up some raisin bread instead of Texas Toast and used only 1 and a quarter cup of sugar. It is the best I have ever tasted. This one goes in the book for sure!

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  • on December 30, 2008

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    very quick and easy! I added only half the sugar recipe calls for and tasted soooooo good! Thanks!

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  • on August 23, 2008

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    Instead of Texas Toast I used a "cherry cobbler" bread that I bought from the Wal-Mart bakery. It does not come pre-sliced so I sliced it thickly an let it stale a bit. Then I cubed it so mixing was easy.

    As an addition- sometimes bread puddings come with a kind of vanilla pudding sauce. I made the cook and serve pudding and served it on top (just a bit which made it incredibly rich and decadent for very little work.

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  • on March 06, 2008

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    This bread pudding was quick and easy. My family loves it. I have never made bread pudding or liked it; but this recipe has made it a hit in my house.

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  • on August 12, 2007

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    This is the best and easiest bread pudding to make and its great to make it your own, I use hawaiin bread to give it an extra sweetness.

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  • on July 16, 2007

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    I've been looking for a bread pudding recipe that was similar to the way my mom used to make it, and this is it!

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