Bread Pudding

This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never satisfied with what I make. I made your bread pudding and he was raving. He almost ate half of the pan. My grandson was here at the time and he kept wanting more. I finally had to put a stop to both of them But honestly it is the best - even the restaurant can't touch it. Thanks for a great recipe. This is a desert that is ready in 45 minutes and is perfection. Thank you, thank you, Sondra Whealton

This is a great, easy recipie! I doubled the recipie, changed the milk into heavy whipping cream, and instead of useing french bread or raisins I used petridge farm raisin swirl bread. I also recomend cutting off all crust from the bread, it makes it taste stale. But with these simple changes it's great!! Great recipie!

I really liked this recipe! I had some left over french bread which I wasn't sure what to do with and figured a pudding would be nice... It sure was! I used one egg less (they were big and I didn't want it to be to "eggy" anyway). I also used brown sugar intead of white sugar and added nutmeg to the whole. Oh and I didn't use any raisins. I really recommend it... I'm thinking of making it for my family when they come over next weekend.

My family and I love this recipe. Even my wife who never used to like breadpudding loved it. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place.

YES! Great for dessert AND breakfast! Ellen fine tuned this recipe for her family ... this is how I fine tuned it for ours. We use more bread, add a slice of multi-grain or anything stale (like that 1 leftover hamburger bun), take off some of the crust on the bread but just cube it and fill the pan 3/4 full. Use less raisins, 1/4 cup that have been plumped in hot water, layer them with the bread and melted butter. 1/2 t. cinnamon is plenty for our tastes and don't forget the vanilla. We use 3 eggs and 1 1/2 to 1 3/4 cups milk. (Fresher bread uses less milk... staler bread needs more). This does not make a too eggy bread pudding. If you are eating this by itself use the 3/4 cup sugar. If you are topping it with a sweet sauce (we like melted vanilla ice cream .... sort of a creme onglaise -spelling ??? sorry) or serving it for breakfast with maple syrup then cut the sugar down to 1/2 cup. This is soooo easy and you just can't stay out of it! Thank you Ellen. And thank you Allrecipes.com ... what a great web site. LOVE IT!

Yummy! Fluffy & Light. I made mine with leftover Hawaiian Sweet Bread dinner rolls, and used all 4 eggs. I whipped up the eggs & milk mixture until it was FROTHY and then let the bread soak in the mixture for a good 2 hours. When I baked it it PUFFED UP really nicely, and was crispy on the outside and wonderfully creamy on the inside. A WINNER!

This recipe is fairly tasty but has a custard-like consistency, which I do not care for. I even added 3 extra slices of bread. The sides and top, which got a little drier and crispier, were quite tasty though.

So Good! I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying alot! :)

I've been using this base recipe for almost 2 yrs now and I keep coming back to it. 4 stars because the ratio of ingredients is a bit off, but with a few minor adjustments, it's perfect for my family. It's also great the next day as an on-the-go breakfast too. {INGREDIENTS} 8 bread, 4 eggs, 2 butter, 1 milk, 1/2 brown sugar (just remember that it halves each time for each ingredient). For aromatics, a tsp of cinnamon and vanilla, plus a dash of nutmeg and ginger powder round it out for me. {MIXTURE} It's quite eggy and I love it eggy and custardy, so I keep it at 4 eggs. It's quite liquidy, so I reduced the original amount of milk so it isn't in the oven too long (I add an extra 1/4 cup of milk sometimes only to wet any dry bread so it doesn't burn. It's also a bonus that you don't need scalded milk for this recipe). Be sure to fully dissolve the sugar in the liquid mixture or else you'll have sweet spots in the pudding. {BAKING} The pan size, baking temp & time are perfect for the new ratio (for my oven at least). {BREAD} It works wonderfully with white bread or leftover hamburger/hot dog buns (I like the taste of sesame seeds in the pudding too). French bread takes a bit more time to soak up the liquids. My favourite so far has been challah bread. Next on the list to try is croissants. Try & experiment with this recipe - it's easy to doctor up to your oven and tastes. :)

I have been making this for years but never bothered to measure anything. I am so glad to see someone took the time to measure & share the recipe. It's a great way to use up all your stale bread! I do everything the same only I use extra bread and make it in a 9x13" pan (I have a large family). Over the years I have played around with this & sometimes I've added pecans & apples, fresh blueberries, or cran-raisins. I've even swirled strawberry preserves through it. I often bake it with a simple crumb topping on it too. But my kids favorite way to eat it is to add maple syrup over it & they have it for breakfast. Just pour over a generous amount of your favorite maple syrup over the bread pudding right when it comes out of the pan. Let it sit for a few minutes so it soaks down into the bread. YUM! It tastes amazing! My thanks to Ellen for sharing this recipe that I've enjoyed for years with everyone!

Very good. It needed one less egg.

This recipe is "the BEST!" and a beautiful presentation. I calculated for 18 because I wanted to use a 9X13 pan then followed ingredients and baking time to the letter-EXCEPT-I exchanged plumped cranberries for raisins AND drizzled a simple sauce over all while still warm in the pan. I highly recommend the addition of sauce, it made this an absolute PERFECT dessert. Bread Pudding Sauce Ingredients: 1 cup whole milk 2 Tbsp. butter 1/3 cup granulated white sugar 1 tsp. vanilla 1 Tbsp. flour dash of salt Directions: Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

I took this to a Thanksgiving pot-luck party last year in Taiwan and fortunately I made extra because the pudding disappeared before I could even get to it! Everyone was raving about it. I used wheat bread since I am not a fan of white bread and I cooked it a little longer since it was still a little soft in the middle. I also added walnuts.

I changed this up a bit and it was delicious! I cubed 2 small apples and sauted in butter until soft. Used 1/4 cup of melted butter and poured over the bread. Mixed 1/3 cup brown sugar, 1/3 cup sugar, 1 cup evaporated milk and 1 1/2 cups of milk (didn't have cream), nutmeg, cinamon, raisins, chopped walnuts, added the cooled apples and the rest of the ingridients, poured over the bread, mixed well and baked. The house smelled delicious and we ate it with Haagen Daz vanilla ice cream!!!!

This was amazing. It came out so fluffy and moist. I went off of what a couple of other reviews had said and I only used 3 eggs. I also used cinnamon swirl bread, added another tablespoon of melted butter, and i added craisins to the mix. Turned out lovely! I also had to keep it in the oven a bit longer (maybe 10-20 mins) because I have never made this before and I didn't know exactly how cooked the center needed to be. It bled a little too much of the liquid when i went poking around. Turned out lovely and I will definitely be making this again. :)

We loved this bread pudding. I have made maybe 6 recipes for this and nothing came out like the good old fashion bread pudding. My husband said "here we go again" LOL But he ate a lot and loved it too. I made a sauce that uses brandy. I used a round glass bowl to put it in the oven and it was just as good. It was so good even the second day. Thanks for sharing...

THIS IS IT!!! When I was a child my friends mother made THE best bread pudding. I have been searching and tasting bread pudding and nothing came close. THIS IS IT!! I'm so happy!! In my case it's all about consistency. I used 6 stale french rolls. broke them in 1/2" cubes. Did not use butter or margarine. Used only 3 eggs (can't stand eggy). Used 2 small boxes of raisins. I mixed everything together in a large bowl to a nasty looking mush but after it was baked it was PERFECT!! Not to custardy, not too bready a perfect combination of the two. I do not like it when you can separate or tell there are cubes of bread, i like the bread pudding dense and this was!! THANKS A TON!!!

I don't really care for bread pudding, but I this as a special treat for my uncle when he visited. Everyone loved this and was so impressed that it wasn't the usual soggy bread pudding. The one thing I did change was I used Challah bread instead of white bread. DELICIOUS!!

Surprisingly quick and easy to make, with AWESOME result!! :) I took it to a potluck today and got LOTS of compliments. Note: I doubled the recipe and baked it for 55 minutes in the oven because the center part didn't look "done" after 45 minutes.

I used French bread. And the pudding didn't infuse into the bread as much as i would have liked. I followed other suggestions and only put in 4 eggs. my personal preference is soggy bread pudding and this by far was stiff and the mixture did not infuse into the bread i used very well. The flavor was too bland for me as i prefer my pudding sweet and cinnamony, like horchata. I might try to repeat this recipe maybe with a different bread. But the first try i didn't like it much. (i love the bread pudding at the bellagio buffet in las vegas)

IN 2 WEEKS, I MADE THIS RECIPE FIVE TIMES SO MY ENTIRE FAMILY CAN TASTE IT. I MADE IT WITH WHEAT, WHITE, BUT THE BEST IS FRENCH BREAD. I BREAK APART ALMOST A HALF A LOAF AND THE CONSISTENCY IS PERFECT USING THE SAME MEASUREMENTS FOR THE REST OF THE INGREDIENTS. BEFORE BAKING, I SPRINKLE BROWN SUGAR ON TOP. THIS RECIPE IS THE BEST, THANKS!

So tastey and SO easy! Thanks for sharing!

Great taste! Not too egg-y...not too mushy...not too dry. Next time I am going to use whole wheat bread for a nummy and healthy breakfast treat.

I made it two times already. It is great!!! The best I ever have. Since I'm on diet, I use fat free milk, fat free butter. It is still great. Thank you for sharing.

fantastic! very simple, very satisfying.. Smelled fantastic, and was absolutley devoured by my kids, they fought over the last spoonfull! I wish I had doubled it. If you're ever adding cinnamon and sugar to a recipe, blend the cinnamon in to the sugar before combining with wet ingredients. My high school home-ec teacher told us that, and it really prevents the cinnamon from seperating & clumping up in a batter. : )

Outstanding! Phenomenal! ...and any other superlative you care to use. I had some Belgian Molasses Bread (another Allrecipes treat) left over, and crumbled it up to use in this. As much as I liked that bread, it was amazing in this! I used all Splenda, as I'm diabetic, and cut back the eggs to 3, based on other reviews. Added a generous dash of allspice and cloves to the cinnamon, and substituted fat-free half and half for 1 cup of the milk, using skim for the rest. Dotted the top with only 1 Tb butter (to cut calories) - no need to pre-melt it. Baked it for 55 minutes. At 45, there was still some liquid at the very bottom, so popped it back in for another 10 minutes. We just loved the juxtaposition of the crunchy crust against the creamy interior. No one could tell it was made completely free of added sugar, and very low fat, making it almost guilt-free. As a bonus, it's high in protein and calcium. Not many desserts can make that claim. Fabulous enough for company, served warm with either a scoop of vanilla ice cream or a dollop of real, lightly sweetened, vanilla-laced whipped cream.

Having made this over a dozen times, I consider this the ultimate in comfort food. I've tried this recipe using an egg substitute, less sugar, different spices, nuts and fruits -- all variations yield perfect results. Try sprinkling a br.sugar/nutmeg/pecan mixture on top prior to baking - it makes a nice crunchy 'crust'. Knowing I have this recipe on file gives me reason to freeze bread when it goes stale...... Thanks!

Used homemade white bread and substituted pumpkin pie spice for the cinnamon then sprinkled nutmeg on top. Only found one tiny spot that was eggy. Superb!

I have never tried making bread pudding, but I have always loved to eat it! I was amazed how simple it is to make. My husband loves this recipe and I make a batch of this every weekend and keep it in the fridge throughout the week to grab in the morning as a quick breakfast.

I absolutley LOVE this recipe! My family inhales it, that is if I don't eat all first! Here's a little something that my family likes to have added...whiskey sauce or lemon sauce! Thanks for a perfect recipe!!!

Awesome bread pudding! I used old french bread which was hard as rock so I was a bit worried the pudding would turn out to be too hard. Well, I used 3 cups of milk and only 3 eggs, and it turned out great. People loved it and I submitted a photo too. Because I used a lot of bread and milk, I was able to cut them like bars. Will bake again!

Nice recipe Ellen! I loved the simplicity and the endless possibilities to make changes by adding pecans or walnuts...dress it up for the holidays with cherries and caramel. Thanks so much for sharing it with our families. Happy holidays!

Wonderful and easy. I also used the vanilla sauce recipe also on allrecipes.com to top it and my husband can't stop pulling out bread to see if I'll get the hint to make it again. I too used 1/2 cup white sugar and 1/4 brown sugar and added 1/2 tsp. of nutmeg. Wonderful. Just as good as a restaurant. ETA: I've made this now at least 24 times and I now usually just use raisin cinnamin bread for times sake and it still turns out wonderful.

This recipe is pretty much like mother's exact I couldn't remember the measurements of hers. The only thing I did different was to use a half stick of butter, 2 cups of evaporated milk instead of whole milk and 1/2 tsp of nutmeg. I also cooked mine in a waterbath because my family likes a custardy type of bread pudding. Based on others, I used 9 slices of bread and one less egg. Lastly, I added about 1/4 tsp of salt as I do with all desserts. Salt brings out the flavor of whatever you are cooking whether it is sweet or savory in my opinion.

thanks Ellen for posting this recipe....don't even have to change anything. This recipe is sooooo yummy.

Great taste, but needs a few adjustments to make it worthy of five stars, IMO. First of all, 4 eggs is too much. I absolutely hate it when things become "eggy" and 4 eggs creates that problem; 3 is better. Also, you will need more bread, I used about 9 slices of cinnamon bread. there's not much too it if you don't add some raisins or other "fixins". I used 1 cup of cranberries, 1 small diced apple, and 1/4 cup chopped walnuts. With these changes, you will have a fantastic, comforting bread pudding. thanks for the recipe!

I like a heavier, bread pudding and this was not it. It was too "custardy" for my taste. Maybe it would be better with a thicker french bread - I used the Pepperidge Farm cinnamon bread.

My grandfather who isn't doing too good requested bread pudding for the 4th of July like his mother used to make... I had no clue how to make it. I came upon this recipe and made it jumping in feet first. It was rather simple, but not knowing what the texture is suppose to be, i was unsure if it was right. My grandfather gave the approval tonight as he poured the milk over his second helping. Thanks for the recipe and bring a bit of his past back to him in these hard times.

Amazing recipe! I've passed out many copies! So easy and so delicious.

Yummy! This recipe was quick and easy to make and turned out great. I had a real vanilla bean in my cupboard that a friend gave me for Christmas, so I opened it up, scraped out some of the vanilla bean bits and added them to the recipes. It was so good, my husband and I ate most of it in one sitting!

I love bread pudding, and this was my first attempt at making it myself. It was very easy to make and very quick. I didn't have stale bread so I put the bread in the oven until it was toasted. It wasn't as firm as I would have liked, but it was still delicious. My boyfriend had never had bread pudding, and he loved it. Next time he wants me to put raisins in it, and I think I'll add more butter because I love a buttery bread pudding.

This was an excellent recipe, light and creamy....however I reduced the sugar to 1/2 cup and it was plenty sweet for our taste. I used currants instead of raisins because they are smaller which I prefer. Great warm or cold.

We loved your recipe! A favorite resort restaurant we love is famous for their cinnamon bun bread pudding. After another reviewer said they tried a specialty bread, I made your recipe using Pepperidge Farms Cinnamon Swirl Bread. Since it is fairly thin, I added two slices. Came out great and my hubby was thrilled. Thanks for sharing.

I used slices from a loaf of supermarket sourdough bread and got excellent results. The taste, texture and aroma were all great.

Absolutely wonderful! I made this for my husbands family at Christmas and everyone raved about it! Some people declined dessert (because they were already so full) but when they heard everyone raving about it they changed their mind, and were glad they did. I think this will become a tradition in our family. I made this according to the directions submitted by another reviewer ~ Amy Lampert. Thanks Amy!

This is the ultimate comfort food!! It was so delicious that I made it with different breads with excellent results. Thanks for sharing this one!!

Made this twice in 1 week.It was that good. Second time around, i used 3 eggs instead of 4,doubled the cinnamon, and added 2 more slices of bread.It was much better and had a better texture. Definitely a keeper.

This is great-tasting recipe & really easy to make! I used leftover homemade bread and mixed some heavy cream in with the milk & the results were fantastic. I will definitely make this recipe again!!!

my husband loves bread pudding, he's almost a critic and he loved it.

This seemed super-eggy and overly moist to me. I followed the recipe as it was rather than the suggestions of other posters to cut back on the eggs.

The best bread pudding recipe I've ever tried. I used apple struedel bread. It was fantastic.

Craving bread pudding, there were a zillion recipes, but so many were overwhelming (hot water bath, etc.) I was so excited to find this one which was so easy and got great reviews. It was perfect! Exactly what I wanted.

Very good even if i don't know exactly how it should taste.... I like it! Expecially the crusty top. I used only egg whites (i had some to use up before expiring date) and simple italian bread. I added raisin and i think they add a nice touch. Would you please tell me how should it be inside? Wet? thank you.

Yum,yum,yum!!! I used a good, crusty, day-old Italian bread and it came out just right.... we will definitely have this again in our house!

I tried making this with yellow and pink bread (Portuguese sweet bread). The colors made for a pretty as well as tasty bread pudding. EVERYONE loved it. One friend said it's even better than the one made by a famous local chef here (Hawaii). Thanks to Ellen for sharing her recipe! :o)

My family was introduced to the awesomeness of bread pudding when we ate at Planet Hollywood (they use STRONG rum sauce). This recipe is really easy and tastes awesome! I read all the reviews, then made 2 pans of it so I could experiment a little. The 1st pan I used italian bread, 3 eggs instead of 4, substituted choc chips instead of raisins, and no cinnamon. To go with it I made the vanilla sauce recipe from this site. The 2nd pan I used french & italian bread, 3 eggs instead of 4, half & half instead of milk, no raisins, and the rum sauce recipe from this site. We decided we liked the 2nd pan better, with rum sauce. I didnt notice a difference in taste with half & half vs milk, next time Im going to use skim milk. Thank you very much for this recipe I will def make it again!

This is my first review! It was very, vary good! The recipe is amazing following it to a tee. Maybe, just maybe, because I'll be scared it won't be as good but, next time I will try using cinnamon bread and adding a little pecans. I hate it when people rate a recipe either good or bad when they make changes, they're not rating THE recipe they're rating their own recipe!

I used to think 'bread pudding - yuk' till I made this for family members. Very easy - very good! I didn't count the bread slices, just overfilled a round ceramic dish and followed the rest of the recipe. It looked SO nice I sent in a picture! Give it a try! Smells great cooking too!

I love this recipe :)...I've used left over bread (sourdough and beer bread) when making this and it has turned out great each time. I made the recipe as directed the first time, but also found that it seemed to create a layer of 'scrambled eggs'...made it with 3 eggs and it was really yummy! Thanks for sharing

I've made this recipe several times with different results. It seems the bread choice is the key - shepherd's or french bread was too soggy, but with good flavor. Cinnamon raisin bagels are my favorite...reminds me of french toast!

Oh my, oh my! We just finished eating this and I think my husband's eyes may have actually rolled into the back of his head! I thought he was going to lick the bowl! I used the vanilla sauce recipe from another recipe, but this was deeeelicious!

Very easy, simple recipe. Just a little tip for using up leftover goodies: Just throw 'em in here! Leftover muffins, banana cream pie, apple pie, etc. It's a great way to use up leftovers (if you ever actually happen to have any) and will add an extra YUM!

I keep this recipe out at all times, so I can whip up a batch when the mood strikes. (And it frequently does!)

This was the first bread pudding I made. It turned out great and was even better the next day! Thanks so much for sharing.

it was great, quick and easy

My husband loves bread pudding and everyone has complemented me on this recipe. I sue this recipe and another for a butter sauce on top and it is a true hit with everyone. Thanks!!!

This was excellent. We tore it up at my house.....next time I'll double the recipe because it really is scrumptious and oh so simple. Thanks for the recipe Ellen...this one is definitely a keeper.

I added 1/16 tsp. nutmeg, increased butter to 3 tbsp., used 1/2 milk & 1/2 heavy cream, decreased cinnamon to 1/2 a tsp since I used cinnamon bread from bread machine(removed crusts), added 1/4 cup brown sugar, and omitted the raisens. Was way too wet and dense and rich for me. I'll use 1 less egg and only 1/2 cup cream & 2 tbsp. of butter, decrease the brown sugar to 1/8 of a cup & add 1/4 tsp. nutmeg next time.

An easy and super yummy recipe! I followed the recommendations of using 3 eggs and adding 1/2 tsp of nutmeg, using 1/2 cup white sugar & 1/4 cup brown sugar, and sprinkled brown sugar on the top before baking..turned out great, especially when eaten cold =)

OMG! This smelled so amazing when it was baking! The taste was to die for! I followed the advice of other reviews and added 3 eggs only 1/2c white sugar, added 1/2c brn sugar and 1/2tsp.nutmeg. I sprinkled the top with brn sugar and chopped pecans. After i made the first one i made 2 more immediately for gifts!

An excellent, easy to make recipe that turns out perfect every time. It's also great warm or cold!

I love this recipe. I have made it so many times now. I always double it and omit one egg. I sometimes add chocolate or butterscotch chips sub almond or maple extract for the vanilla toss in some nuts it's all good!

DELICIOUS! I made a few minor modifications so mine was perhpas much sweeter than it might otherwise have been. Added 1/2 c. butterscoth topping, handful of walnuts, handful of botterscotch chips, 1 extra slice of bread, and instead of 2 c. milk, added 1 c. milk + 1 c. cream. Also a dab bit more butter. Exquisite!

This is excellent and easy to make and just like I remembered mom making it. :D (Also, it had less butter than most recipies, so it's a bit healthier.)

I had never had bread pudding before I made this. This was fantastic! Absolutely delectable. Those that tried it, and had had bread pudding before said this was perfect. I used 7 slices of fresh, slightly toasted bread, a 9in, round pie dish, and 4 eggs. I also added 1/4c of brown sugar. I didn't eat it with sauce but my mom used a sauce from a maple butter blondie recipe from this site, added whipped cream, and said it was exactly like the dish she gets at a restaurant. So wonderful! Thank you **Update: I've made this with gluten free bread and it was just as tasty! It may need to be cooked a bit longer than called for if you prefer a firmer pudding, however.

A+++++ ...I have made bread pudding for years, and lost my recipe book with all my favorite recipes a while back during a move. I'm slowly remaking it, with lots of searching. I remembered the ingredients, but not the measurements...so I've been looking all over and narrowing it down to my final choice. And this is it! I didn't change a thing in this recipe. I did have to double it to make a 9x13 pan, like you have to do. An 8x8 pan just isn't enough, LOL! I accidentally added too much cinnamon because I was on the phone and not paying attention, lol...but it turned out delicious anyway. My fiance' likes it, so that means its good! He's already ate over half the pan since this morning! Thanks so much for this recipe, Ellen, it's already been added to my new recipe book.

Amazing! Made it for the family and everyone loved it. Really easy to make, the only changes I made were I only used a half a cup of sugar which I thought was enough. Definitely recommend.

We loved this recipe. The only thing I changed is after it was done I sprinkled sugar on top and put it in the oven on broil for a few minutes to give it a hard sugar crust on top. Yum. and for all of the negative reviews I read, I have one question... "Why are you making bread pudding and placing negative reviews for a recipe... when you don't like bread pudding?"

This was very simple to do and it tasted great. We had it at out Thanksgiving this year and it was a wonderful follow up to our dinner. It might be good if you make it with cinnamon bread too.

FABULOUSE RECIPE!!! This was my first time making Bread Pudding ever.... We usually enjoy my brother in laws. Had leftover hamburger and hotdog buns so it was time :) My husband told me "Mine is better than his brothers!!" I did add nutmeg also. Thank You for this "keeper" recipe

Quick, easy and delicious. We do not usually eat dessert, but an enexpected dinner guest prompted me to figure out something I could do with what I had on hand. It turned out beautifully. We may be eating dessert more often now!

I'm absolutely THRILLED with this recipe. I imagine it'll be made frequently in my house. Thank you!

Here's a recap of all the reviews:wonderful! No leftovers! Recommendations I followed: omit one egg, double the recipe, add more cinnamon, soak raisins on hot water, use cinnamon bread, make the brown sugar sauce. I used Pampered Chef's Cinnamon Spice Blend and golden raisins. I'm still searching for a cream sauce to complement the sugar sauce - like they served in a restaurant that used croissants in their bread pudding. The day after, I toasted squares of the bread pudding on my stoneware bar pan and then served them with drizzled brown sugar sauce and cool whip for brunch. Wow! Incredible dish...

The only thing I did different was I "grilled" the bread first. We had the grill going today and once the food was done, I threw on 6 slices of white bread and charred them. Proceeded with the recipe as written. Very delicious! I'm pretty sure I've paid $8/serving for a very similar bread pudding in a restaurant before.

As suggested by many: *Only used 3 eggs *Used 8 slices of bread *Added chopped pecans and brown sugar as a topping. Custardy when warm but if you cool it in the refrigerator it gets firmer and can be sliced. Very good!!

Believe it of not, I used old hot dog and hamburger buns that were reaching the expire date...and this turned out wonderful! I gave some to my boss (who has a real sweet tooth) and he loved it! I had him try to guess what type of bread it was and he never figured it out LOL What a treat and super easy to make! This was my first attempt at bread pudding and I will definitely make this one again.

Tasted like a big french toast! Ive had better, Ive had worse...

This is the best tasting and easiest to make!!I did alter a bit like everyone else,I used only 2 eggs.I did use 1/2 cup sugar and 1/2 cup brown sugar.I also added a 1/2 tsp almond extract and sprinkled the top w/brown sugar.It looked so wonderful when it came out the oven and tasted so yummy!!!!Definately a keeper!!!

cut down the sugar by 1/4

This is a wonderful Bread Pudding! Everyone that tried it loved it and my MIL asked for the recipe (never happens!). I followed other review and used Pepperidge Farm Cinnamon Swirl Bread. I'm not sure if I purchased the correct bread because the slices were thin and using only 6 slices with 4 eggs and 2 cups of milk was just not enough bread. I used nine slices and I will do the same next time except back the eggs down to 3. It was just a little too eggy for me. I included the raisins and thought it a great addition. The amount of cinnamon and vanilla were perfect for us. I will make this often with the little tweaks mentioned. Thanks for sharing!

Ok so I had to join just so I could leave a review on how amazing this recipe is! Delicious and simple!! I used cinnamon raisin bread, French bread and a little left over kings hawaiian bread, a touch of raisins and the best part sprinkled some cinnamon pecans on top. I also used 1 cup heavy cream in place of 1 cup of milk. What bread pudding would be complete with out rum sauce?! ( 1/2 cup butter, one egg beaten, 1C sugar, 2tsp vanilla stir on med heat tell sugar is dissolved add 1/3C dark rum) AHmazing!! My mother inlaw said it was orgasmic! Hehe I can't wait to make this again and again!

I just made this after reading all the reviews and I was a bit disappointed. Perhaps it's because I used day old italian bread from the restaurant but the bread was crunchy on top and on the bottom it seemed like scrambled eggs! After some hesitation, I tasted it and found that it was still edible but it looked horrible. Was I supposed to let the mixture soak into the bread before baking?

I have used this recipe many times. and really love it. I usually use 8 slices of bread,instead of 6, and sometimes add 1/2 cup of chopped Walnuts. YUMMY ..... Its a great addition. This recipe is only as limited as your imagination

I have made this recipe several times over the past couple of weeks. I have found that hard French bread works the best for this recipe. Like other reviewers I only use 3 eggs and I add 1\2 teaspoon of nutmeg. I mix up all the ingredients and put the bread in the bowl so that it absorbs all of the liquid. Once absorbed I pour into the baking dish and bake for an hour. I have tried this recipe using regular slice bread and I found that 6 slices is not enough, it is better to use as much bread as possible to soak up the mixture or you will have an egg/custard type outcome. I also made this recipe using sour dough and it still came out great, even tough I went overboard with the amount of bread used. Overall, my family LOVES IT!

I'm giving this 4-stars but the Hubster gives it a 5. I think it has 1 too many eggs, so I will make that change next time. He thought the amount of egg was perfect. I used chocolate chips instead of raisins (which is what I like to do anytime a recipe calls for raisins!), sprinkled nutmeg on top and it was superb! Very good blend of flavors and makes for a beautiful bread pudding. I used several pieces of leftover french and italian bread loaves I've been saving in the freezer for just this purpose. Thanks for the great recipe! Will be making this often. :)

This was great! I doubled the recipe and didn't change a thing. Not too runny and not too dry...excellent! The flavor was perfect too! Thanks.

Great recipe! I used pepperidge farm cinnamon swirl bread and it was delicious. I also made a sauce I found from another bread pudding recipe to accompany it, and the sauce absolutely made the dessert! Here is the recipe: While pudding cools, combine 1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

I made this for my Dad who is going through chemotherapy. We are trying to put some weight back on him and I made it with heavy cream instead of milk and added two more tablespoons of butter. He ate half of it with his fingers before he even got it home! It was wonderful and so rich. I know most people want to cut back on calories, but for an indulgence try it this way. I used a mixture of french bread and yeast rolls.

This was great as-written. I used some left over honey whole wheat bread and some apricot bits. This was gobbled up quickly and everyone was happy.