Yummy Bread Pudding

From: Adie

On Sep 22, 2009

Absolutely delicious. I had some leftover New Year challah with raisins that was getting pretty stale so I cubed it the night before making the pudding and left it sitting in the dish to dry out. I used the ingredients exactly as written except that I doubled the recipe and made it in a 13x9" glass pyrex pan. It came out buttery delicious and did not need any sauce. It wasn't too dense but still cut nicely. I cut it into squares and brought it into work and it was gone before I knew it. This will be my go-to bread pudding recipe for now on. I can't wait to see how it tastes cold - if it ever lasts that long!

From: kelly in TO

On Aug 30, 2009

Used raisins and made the whiskey sauce! This was fantastic! and super fast to make. Thanks, Barb.

From: Jug O'Mud

On Dec 3, 2007

5 stars all the way, Barb! I usually buy day-old raisin bread, freeze it and take it out when the bread pudding mood strikes. I can get 2 dishes from 1 loaf, which is great 'cos the 1st dish is usually eaten up right away. This bread pudding is good all on its own, but the whiskey sauce adds even more "fantabulous" flavor. Thanks so much for a great recipe!! It is a family favorite.

From: Amy in Hawaii

On May 31, 2006

This truly was yummy. I added 1/2 cup of nuts and 1 tbl grated orange peel since I used white bread. I couldn't find the cinnamon so I used pumpkin pie spice instead. Since I don't like things too sweet I cut the sugar to 1/2 cup and I used half and half for the milk. I also find whisky a bit strong so I used amaretto instead. I also baked the pudding in a water bath. Thanks for the recipe it was verstile and anyone can tweak it to suit their taste.