*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was looking for a bread pudding recipe that was moist and more on the custardy side. Husband says that most bread puddings are too dry. When I made this he was very happy! I took it to a potluck and everyone loved the recipe. I made it twice and both times it came out deliciously. This is a very rich recipe... the only thing I did differntly than the recipe is to increase the cinnamon by 1 tsp. I used what is called Hawaiian Sweet Bread. This recipe is definitely ONO and a keeper.
Fantastic recipe!!! I made it for my work my husbands work and my family... everyone loved it!!! I didn't butter the bread first or mix the bread in with the mixture I layered the bread in the pan and poured it on top. I added butter last in slivers randomly on the top after it was all put together. I added allot more cinnamon than it called for and in one of the pans I added a can of pumpkin into the mix. The pumpkin one was a SMASH hit! Thankyou for the recipe! For my first time making bread pudding it was a foolproof and an easy one to do! Happy Holidays!!!!
First, many thanks to all who took the time to enter a review. It certainly was a big help to me. I made the following changes: 4 qt (10x15) glass baking dish, 1 doz extra large eggs, 19 slices of cinnamon bread, 1 cup golden raisins which I placed in a bowl of very hot water (to plump up) for 15 mins, 3 tsp of vanilla and 3/4 cup of sugar. I let the bread soak up the egg/vanilla mixture for 15 mins before I added the other ingredients. Didn't need the cinnamon or nutmeg and didn't butter/toast the bread beforehand. Baked at 350 degrees for 1 hour and 20 mins. Very, very tasty!
This recipe came out very good but I kinda goofed through it. Mine was very thick & custardy with a nice crusty top even though I realized after I skipped the 'toast bread' step. Mine was already a couple of days old and nice and firm which helped to spread the butter and not smoosh the bread. I had to use about 3 cups heavy whipping cream and 2 cups half&half as that is what I had on hand. It wasn't grainy at all even without a water bath which I really liked. I also accidently dumped quite a bit of cinnamon after the shaker top fell off (oopsie!) but if this hadn't happened I think it may have been too bland. I will make this again with the same 'adjustments'. Yummy!
This is excellent! I took a shortcut and buttered only one side of the toast but it turned out to be fantastic anyway. I also topped it with a vanilla sauce I found on another recipe website and it made this recipe beyond belief. In case you're wondering the vanilla sauce I used was: 1/2 cup of butter 1/2 cup of sugar 1/2 cup of brown sugar and 1/2 cup of whipping cream. Cook over medium heat and bring to a boil. Remove from heat and add 1 tsp of vanilla. Wonderful!
This was the best bread pudding I've ever tasted. Many recipes come out thick and dry but this one was custardy as promised. My family loved it! I did use a bit more than a "pinch" of each spice but otherwise this recipe is flawless.