5 Reviews of Easy Pumpkin Bread Pudding

From: Courtney Elizabeth

On Feb 23, 2008

Having read Gay Gilmore's review and thinking to myself "yea, 4 cups of milk does sound a little much," I altered the recipe a bit and it turned out pretty well. The instructions were hard to read, and '1 can' can mean a small 15 oz or a huge 28-29 oz can. I used the smaller can reduced the milk to approx. 1 cup (it was just 'the rest of what I had left'). This turned out beautifully! very moist and a lot thicker. Very much the pumpkin-ey flavor I was looking for. Thanks for sharing!

From: Gay Gilmore (ckpt)

On Dec 4, 2000

This recipe sounded a lot better than it turned out for me. I ends up too runny and mushy for my tastes. Still edible, just not my best bread pudding. Suggestions?

From: Chef #1417161

On Nov 19, 2009

We LOVED this recipe! We left out the raisins, but everything else stayed the same. We will make this again, and again, and again.

From: Ali-Cat Roberts

On Nov 17, 2009

I use the recipe exactly the way it is posted and my whole family LOVES it. I have found that placing it in the refrigerator over night then reheating it helps the excess moisture to absorb. I've also made this adding mini-marshmallows about 5 minutes before taking it out of the oven. Delicious!

From: Squirrelette

On Aug 4, 2009

After reading the other reviews, I reduced the the milk to 2 cups of 1% milk, down from 4 cups of whole milk. And I threw in 1/3 cup of dried cranberries, and everything turned out great. By the way, I also used an white cake that didn't rise (baking powder was off) so maybe that also helped with the absorption so it was less runny and just right for bread pudding (i.e., use a denser bread).