Bread Pudding I

YUUUMMMMYYY! I took in all the reviews and this is what I came up with. I started off with 12 pieces country white bread and cut off the crusts(I tend not to like the crust) then cubed and mixed with melted butter and 11/2tbsp cinnamon and a pinch of nutmeg for better flavor. I skipped the raisins because I didn't want in my dish but you could add diced apples as well.(if you do add raisins I would soak for 8min in boiling water or apples in the melted butter to soften) For the milk I did- 1 1/2 cup milk and 1 1/2 cup heavy cream for a richer flavor. I followed the rest and I did use a 2quart baking dish but I rested it in a 13X9 inch dish filled 1/3 with warm water to bake (read it makes a a little more custard like opposed to mushy). I baked for like 40-45 minutes to let the top get that little crunch. Out of the oven I ate a third-it was so good! the rest of the family finished it off. Will have to make again real soon!

This bread pudding *really is* a winner! I had never made bread pudding before but spent time reading all the many reviews and revised the recipe accordingly. I cut the crusts off 12 slices white bread and then cut each slice into 16 squares. I used butter instead of margarine, which I melted and blended with the liquid ingredients rather than the dry bread cubes. I softened the raisins by briefly soaking them in boiling water (about 10 min.) I tossed the bread and raisins together with 1 TABLESPOON ground cinnamon (could probably have used 2 tablespoons, even!)I topped the pudding with 3 pinches of nutmeg, also as suggested. The 6 eggs were just fine to use, next time I may use 1/2 milk and 1/2 light cream and maybe a tablespoon of rum or cognac. Baking temperature of 375 degrees F was OK but as I used a 2 quart Pyrex casserole dish measuring 9" top diameter, 7" bottom diameter and 3" deep and set the casserole dish into a 9" x 13" x 2" metal baking pan filled with water, baking time was more like an hour to an hour and a half. Nevertheless, my very BRITISH boyfriend nearly shrieked with delight when he arrived home to find this bread pudding in the works. However, according to him, this would be classified as Bread & Butter Pudding. Who cares? He snarfed it down au naturel without any embellishments and was licking his eyebrows afterwards. Mission Accomplished!

This is a really good, basic bread pudding and pure comfort food. I tend to like my bread pudding more custard-like, rather than squishy, like this one. However, if you like your bread puddings custardy, like me, just bake this one in a water bath for a super yummy treat on a cold night!

Delicious!!!!!! When it's just coming out of the oven you may wonder why it's so fluffy but don't be alarmed- it collapses a bit as it cools off. My husband ate the ENTIRE dish in 2 days! And he wonders why he is too fluffy? :)

This has a great flavor. I should have read the reviews and used one less egg, as this bread pudding was too "custardy" for me. But the rest of the family loved it. I used 3 1/2 cups of cubed baguette, which is more dense than some white breads and makes a firmer pudding. I will make it again, thanks!

Great recipe! This is a classic dessert that is so easy and so good! I used on full cup of raisins and instead of mixing the cinnamon in with the bread, I added it to the egg mixture (1 Tbsp.) Along with the eggs and salt, I used 1 cup of sugar, 1 Tbsp. of vanilla, 1/2 tsp. of nutmeg, 1 cup of light cream and 2 cups of half and half. This baked up beautifully and I served it topped with "Bourbon Whipped Cream" from this site.

I had a baguette (possibly whole-wheat, from Panera) that was getting hard, and I thought bread pudding would be the perfect way to take care of it. Because I wasn't using white bread that came in slices, I couldn't follow the recipe exactly. I cut the bread into slices and then cubes, giving me maybe 3 cups (I have no idea, just guessing). I did the rest basically by eye, though I did use exactly 3 cups of milk and 5 eggs (reviewers said 6 was a bit much). When I tipped the dish after 25 mins, liquid still escaped, so I baked it for an extra 10 minutes. It tastes very good! I've never made bread pudding before, and this was super-easy.

Ohhh YUMMMMMMY. A total hit with my family. I made it with fresh baked bread. I made the mistake of topping the prebaked mixture with extra raisins before popping into the oven. Don't do that. The ones on top got too cooked. But that was my own fault. Lesson Learned. :) Anyway, WOW! As great as I had hoped and anticipated, a fantastic, cozy treat on an Autumn morn. Could not get much easier than this. I can't wait to teach my kids to make this. PERFECT! EASY!!!!! Make this for your family and they will forever love you. :)

Outstanding! Not too eggy, not too dry. This was really tasty stuff. I followed the recipe exactly and it turned out great. The leftovers make a great breakfast (although, not too healthy). Thanks for sharing!

Taken to a company pot-luck for something "different". Turned out SUPERB! Many, many compliments on the wonderful texture and taste. I used 5 med eggs, and plain ole' white sandwich bread. Easy and delicious. Added to the family holiday menu for certain!

Loved this one! Followed the recipe as is, except toasted country white bread and used evaporated milk equal portioned with water. Could not find a recipe for vanilla sauce as others had recommended, however I used the sauce to Gramma's apple bread pudding which is on this site. Thanks for the best bread pudding ever.........

This was fantastic! I used dried cranberries instead of raisins just because I had them on hand but that doesn't really count as a change to the recipe does it?

easy easy lemon squezzy ! it was delisios and so easy i took the advice from the others posted i only used 5 eggs it was great will definitly make again :)

I made this for my boyfriend for Father's Day because he had been asking for bread pudding for a while. Since I had never made it, I was looking for a simple recipe. My mom and grandmother both make bread pudding but of course couldn't tell me the measurements for any of the ingredients! This was fantastic!!! My boyfriend loved it! Following some of the other reviews (and at the advice of my Granny), I used one less egg than what the recipe called for. I also used a little more sugar and no raisins (he didn't want them). I think I baked it a little longer too, more like 45 or 50 minutes and the texture was perfect. Will definitely be making again! P.S. I made a vanilla sauce from powdered sugar and can milk (don't have the amounts; just used enough to get it to the sweetness and thickness that I wanted). Brought that to a boil and let simmer to get a little thicker and added a teaspoon of vanilla. Spread this on top of the bread pudding and it was out of this world (try it warmed with french vanilla ice cream on top)!

I have become the bread pudding expert. This is very good. I added walnuts and a sauce to add before serving. However, this recipe is also under Bread Pudding III and Bread Pudding III does not have the soaking the bread 5 minutes before putting in oven. This is important.

This was delicious! I brought it for my co-workers b-day and it was a hit. I made a few changes though. I used texas toast instead of regular white bread. I also used large raisins from the bulk section of the grocery store. They plumped up nicely. Also, I had to cook it for about 35 minutes more than it called for. Plus, I made a the sauce (icing)from the "Bread Pudding" recipe on allrecipes to pour over it. This really added to the flavor. Delicious!! I definitely will make this again.

My family loves this recipe. The only thing I do differently is I melt the butter and then brush it onto the bread with a pastry brush. Thanks for sharing

This is a great base for bread pudding. I did make a few changes however. I used a loaf of iced raisin bread, 1/2 cup butter, 8 eggs, 1cup sugar, and 2 1/2 cups flavored creamer instead of milk. (along with the other listed ingedients) Once everything was mixed together i sprinkled 1/2 cup white chocolate chips on top. Let it bake for 45 minutes and voila...a perfect bread pudding!

I used half bread and half cut up cinnamon rolls I had left over - WOW!! Awesome! I topped it with a vanilla custard sauce and it was to die for!

this was awesome! Bread pudding has always been my favorite. I followed the suggestions in some of the previous reviews and only used 5 eggs. Once it was cooled I added a layer of meringue on top and popped it back in the oven to brown. I also made a very light vanilla sauce (1/2 cup sugar, 1 cup water, 1/4 cup butter, 2 tsps vanilla, and 1 tsp cornstarch) which I very lightly drizzed over each serving. My husband and kids have never had bread pudding before and absolutely loved it. It was the first time I have ever made bread pudding, it was super easy and tasted just like the stuff I grew up with.

This recipe was great, I made it for my book club and they all just thought it was a very cozy dessert. I did make a few changes though, I did the recipe for 12 servings. I used a whole loaf (1 pound) of white texas toast, I cut half the crusts off and left half the crusts. I only put in the bread, raisins (which I softened in boiling water for about 10 min), and the cinnamon in a large bowl and mixed together. I put the butter in with the liquid ingrediants. I put 2 1/2 cups of milk and 2 cups of 1/2 n 1/2, and stuck to the rest of the recipe and 9 eggs were just perfect. I did have to cook it for about 55 min at 375. And I put it in a 3 quart baking dish which was perfect. It got really fluffy but when it was taken out it settled. Definetly will make again, will go great with the upcoming holidays.

I halved the recipe and it was wonderful. I will make this again!

I had a gallon of milk just turning, an abundance of farm fresh eggs, a loaf of stale sour dough French bread because the bag ripped and decided to make bread pudding. DH has never had it before so I told him it tastes like French bread and he salivated. I used Splenda instead of sugar, 1 tsp of vanilla, 1 tsp rum flavoring for more of an eggnog taste, 1/4 cup raisins, 1/3 cup chopped dried apples and was generous with the cinnamon. I baked it in a glass, deep dish pie plate for 55 minutes until it tested done. Serve with pure maple syrup. Puffs up beautifully and will make again. Yum!

This was my first time making Bread Pudding, and it turned out GREAT! I had some French rolls that were going to waste and thought I'd search the net for a bread pudding recipe. I had no idea how easy it would be to make (and I don't love baking). I've been telling everyone about it, and I'll be making another one very soon!

I made this recipe last weekend for the family including my brother and his wife and everyone loved it. My brother even went so far as to tell me it's the best dessert I made yet. I finished it off with vanilla sauce and a heaping tablespoon of cool whip with a sprinking of confectionary sugar! Yummy and sinful!!!!! I will definitely make this easy dessert over and over again.

i found The bread pudding recipe- you don't mess with something like this. (the only thing i changed was 5 eggs instead of six, & i didnt have nutmeg, so i put the tiniest amount of ground cloves on top, and i added almond extract to the egg mixture.) I had a small amount of toffee bits,& threw them in too. I made the brown sugar sauce by brenda moore from this website, and voila! Good enough for special guests, but you'll want to keep it for yourself.

Very good! I made recipe as written. I like my bread pudding soft and custardy. I do not like it firm and dry or real solid. This was close to another recipe I make.This was in between. I'm used to it a little sweeter so I made a homemade caramel sauce to top it. It was enjoyable on this cold winter night.Thanks Nancy!

I had to bake mine for an extra 10-12 minutes. This is an awesome bread pudding, and it's SO easy!

quick and easy to make. easy clean up and everyone loves it!!

After searching forever,I finally found a good bread pudding recipe. Topped with vanilla sauce, it turned out very good. Very moist.

This was good but I made a few changes to try and match some I had eaten before and loved so much. I used 12-14 slices of light calorie day old sandwish bread, added 1 tps. almond extract to the egg mixture, only used 5 eggs instead of 6 and in place of one of the cups of milk used a can of Eagle Brand condensed milk instead to make it more creamy and rich. I also used fat free milk since that is all I had at the time. I used a round deep baking dish and had a little trouble getting it done enough in the center so had to increase baking time by about 25-30 minutes. When it was finally done it was great and my family ate the whole thing in one sitting. To me it was sweet enough by itself and didn't need any icecream or sauce to go with it but I'm sure that would be good also.

Found this recipe for a last minute dessert for Thanksgiving and it is wonderful. Very tasty and very easy to make. A very comforting desert. Great for the cold weather.

I made this a few weeks ago for some surprise dinner guests ( I didn't have anything for dessert) and it turned out very well. I didn't make any alterations or substitutions, and the end result was a very moist, delicious bread pudding. I served this with a brown sugar sauce from this site and a dollop of vanilla ice cream. My guests really enjoyed this, and my husband who dilikes any dessert that does not have chocolate in it, had two servings.

I was looking for a bread budding recipe that is quick and easy. I found it ! Thanks for this wonderful recipe.

this was ok not what i expected,i wont be making this again

I caught my husband out in the kitchen sneaking MORE of this bread pudding! He absolutely LOVES it! He said "It's SO GOOD..I could just sit down and eat this whole thing!!" Bread Pudding was a favorite of my husband's since he was little..a friend's mom used to make it for him. I have been searching off and on for many years for a recipe that would be exactly like the one he remembered and this one was it! My 2 boys wouldn't try it but my 4 girls did and they thought it was pretty good too. I had never tried anyone else's bread pudding or even heard of it before I met my husband. It has a mushy texture to it, to me anyway, but the flavor is wonderful. It's the best one I've made yet! I did add an extra 1/2 cup of raisins and I might even add more than that next time. I will be making this again. Thanks!

This was by far the BEST bread pudding I have made. Thanks so much for posting it on here!!!

I have been searching for a good old fashioned bread pudding. This one is it! Excellent with Vanilla Sauce.

this recipe was not only easy but totally delicious! i followed advice from other reviews and set it in the oven in a water bath. worked great! just be sure to keep an eye on the cooking type. the first time i made it, it took 1 hr to completely cook. the next time i made it, it took about 45 min. i dont know why but either way it was delicious.

What an excellent recipe!! This was the first time I made bread pudding and it came out perfect. I didn't change a thing. This deserves 10 stars.

Way to go Nancy! My wife loves bread pudding and she raved over it. She's such a picky person, too! I added 50% to the recipe to make in a 3 qt. dish, and it came out perfect! Good recipe for someone who's just starting to try to cook new things.

This was a very quick and easy recipe to make. The kids loved helping. I used a loaf of vanilla pound cake instead of bread and it came out great. Thanks for a great recipe.

Bread pudding is a great way to add cheap nutrition to your meals. Your imagination is your only limitation. Last night I made bread pudding with thinly sliced very ripe bananas and chocolate chips. Delicious!!

The recipe is simple to follow and all in the right amounts! it was ABSOLUTELY yummy even without the raisins, ground cinnamon and ground nutmeg! thanks so much for the recipe =)

Even though I add a few more this and thats it's a great base recipe. Delicious

i worked at a child care center as a cook when i first came across this recipe. we had quite a bit of bread that needed to be used and i thought this was the perfect way to use it. it was something different for the kids and contained all the components required by the state for "snack". the kids raved about it and wanted more!

Great taste. Great texture. Here are some additional details: Used 5 eggs as other reviewers said. Used Safeway french bread. Bought the bread on a Thursday and prepared the dish on a Saturday morning. Cut some of the harder crust off and left some of the softer crust on. I added slightly more cinnamon, and had to cook about 45 minutes so it wasn't too gooey. The dish was awesome!

Great recipe though Iwould leave out the raisins as mine all ended up at the bottom and I also had to cook mine way longer than the recipe called for. But over all good bread pudding.

I did cook this in a water bath so that I could get the custardy-texture. I put the mixture in a 2qt round baking dish and then set that inside of a 3qt rectangular baking dish filled with water. The hubbie and I LOVED it. I used golden raisons from the natural foods aisle and they didn't need any softening. I also prepared a vanilla sauce with a little bit of Meyers Rum in it to serve along with the bread pudding. FABulous!

Wonderful recipe. I added brandy were the vanilla should be and it tasted like MORE!!!

I had a request for bread pudding over the holidays. I used this recipe and it was a smash! Everyone raved about it. Thank you!

great! its as good as those served in high end restaurants. for healthier choice, i substituted wll sugar for artificial sweetner, and the calories per serving dropped to 200! try it.

Tried it, was looking for omething real quick and easy...and tasty. Scored big with the family. excellent recipee. Brian

AWESOME!

Very easy to make. If I ever made it again I would leave out 1 egg.

Great! I've tried a few bread puddings from this site, and I liked them all, but one was a bit dry, and one a bit gooey. This was the perfect balance.

I just made this recipe and it was a hit, very simple. I used stale cinnamon bread I had in the freezer. I used skim milk and Splenda. I didn't think the skim milk would work but it did. I then used the Rum sauce and poured over the top with whip cream... SWEEEEEEET and oh so good...

I made as posted and topped with Vermont Maple syrup that's all it needs thanks for the posting reminds me of gram's

Great dessert. I really liked the texture of it. I also used craisins instead of raisins. The reason I gave four stars rather than five is because I thought it was too sweet. Would definitely cut down the sugar next time.

very easy and delicious pudding! Tastes even better the next day!

This was really tasty. I'm not sure what I expected when I did this but I kept my fingers crossed when I made this. As reccommended I used five eggs. I also used 1 cup of sugar and about 3 and 1/4 cup milk.I added a pinch of nutmeg when combining the sugar, milk and vanilla extract. It did not need a sauce to make it better. It was great as is.

Wow, this was really good. It was very close to my grandmother's bread pudding. I found this to be very simple and fast to make. Only change was I substituted Splenda for sugar. It was great. Thanks!

I have made this twice. I used skim milk since that is what we drink in our home. Other than that followed the recipe exactly the first time. I did it in a water bath and baked 45 minutes. My husband and I really enjoyed it but decided it could use more cinnamon. My little boy hates raisins so the next time I used peeled apples and doubled the cinnamon. I did not precook the apples but they only turned out a little crunchy. The next time I may use the apples again but add some nuts and either whole milk or half milk and half cream. My son is home for spring break so it is a good time to try anything new. The only trouble I have is keeping the fruit from falling to the bottom. Any suggestions?

This was very good (and easy) - but next time I'm going to omit the raisins. Served with a warm vanilla sauce - YUM!

WOW,this was really good-it turned out perfect!+When it was done cooking I squeezed vanilla frosting all over it with a decorating tube and it melted to make a (not too)sweet topping,and I added xtra raisins,Yummy!!

This is the most delicious bread pudding I have ever made. I made a vanilla sauce to top it off. This is wonderful.

I have made this many times and never changed a thing, except for the size of dish(do mine in individual dishes) and that I mix the butter in with the other "wet" ingredients. It's always turned out PERFECTLY. Sometimes I mix up everything and put them in the dishes just before company arrives, and they sit on the counter for awhile (an hour or more) and then I pop them in the oven just as we sit down for dinner and they still turn out amazing. I do make the vanilla sauce that appears in the grandma's apple pudding recipe and that always works for me too. I drizzle a little of that on top just before serving.

I thought it was really good. A tad bit eggey perhaps, so try taking out one egg.

I love this recipe. Very basic & very easy. I use sweet italian bread or Hawaiian sweet rolls and a little more cinnamon. I also use golden raisin & either dried cherries or cranberries.

This came out good. Needs more flavor, like Khalua or more nutmeg

Excellent pudding! Easy to make and delicious. A new favorite!

When I started out to make the bread pudding, I thought I would be the only one eating it since no one in my family is a bread pudding fan. Surprisingly, my sister ate some (she does not like bread pudding at all) and she loved it!!!! Like one user said, I will leave out one egg next time I make it. It tasted a bit too eggy for me. But, overall, it was delicious!!!!

Great recipe Nancy!! I had lost the one that I had used and printed this one off as a substitute. Hey if I find the old one I'll chuck it and keep this one!!! This was delicious and lasted only thru the next day with just the 2 of us. A very basic recipe but easy to fix and with just the right amount of cinnamon/vanilla & sugar. We loved it.

WOOOWWWW!!! I never review any recipe, but this was by far the best Bread Pudding recipe EVER! My mom had the best Bread Pudding but unfortunately she never shared it before she passed away. I used raisin cinnamon bread instead of the white and I used a sugar subsitute and it still turned out delicious, it's really close to Mom's.

Excellent! A water bath is NOT needed to make this recipe, as others are suggesting. The baking time is a bit off, as it took mine 55 minutes to fully set in my 2 quart Pyrex dish. I used an entire small loaf of Pepperidge Farm's Cinnamon raisin bread, 1/3 cup raisins, butter, and only 5 eggs - following the directions as listed. Also, I used cold milk and omitted the nutmeg. Used melted vanilla ice cream as a sauce and it was a hit! So easy and delicious!

This was a great recipe - it was fast and easy. Losing the raisins didn't hurt either since I'm not a raisin fan. I served it warm with vanilla bean ice cream and we all loved it. I like my bread pudding a little thicker and less soupy, so I cooked it a little longer and liked the consistency better too... to each his/her own, I say! This was great altogether! Thanks Nancy!

This was my very first time making bread pudding and my roommate and I just loved it!! The only change I made to the recipe was that I used whole wheat sandwich slices of bread instead of white bread. We ate ours still warm out of the oven with a scoop of french vanilla ice cream on the side. Delicious!!

I threw this together as a last minute Thanksgiving dessert and people loved it! :) Quick, easy, not that many ingredients...it's great!

This was wonderful. My husband said it was better than his mother's bread pudding, and he thought hers was great. I used all the eggs as we like the custard taste. Thanks for sharing.

Well, I'm one more to give it 5 stars! My partner said she couldn't think of anything that would improve it! I didn't put in any raisins because I used raisin bread. Because of other reviews, I used 5 eggs and that was plenty. Will definately make again!

Great! I used really dry french bread, so I let it soak a little longer than called for. other than that, followed the recipe exactly. I didn't bother with the water bath (too lazy ;-)) but the consistency was perfect. Some bread puddings are too runny and mushy, but this one with custardy and delish!

WOW!!!! I LOVE bread pudding and this is by far the best recipe I've ever made!! I found a wiskey sauce recipe & served with ice cream.....resturant quality for sure!!

I have made this several times and it turns out great. I also used one less egg so that it wouldn't taste like egg so much. I added more cinnamon and more raisins also. This is great for all times of the year.

I made this recipe for one of my best friends, she "melted" right before my eyes. She said this was the best bread pudding she had ever tasted. I made it a second time with a few extra goodies. Before I put it in the oven, I added 2 heaping handfuls of milk chocolate chips, 2 handfuls of white chocolate chips, and 1 1/2 handfuls of chopped pecans. I had to "mop" my friend off the floor. WONDERFUL!!!

Awesome Bread Pudding! I did not change a thing. It was moist and delicious, most of my raisins were at the bottom and formed a kind of sugary sauce. It was super moist! I used the soft italian bread from the grocery store. Cubed about half of the loaf and dried it a bit in the oven as it preheated. Yummy!

THIS RECIPE IS FABULOUS. I MAKE IT SEVERAL TIMES A YEAR BEGINNING IN THE FALL. I FOLLOW THE RECIPE BECAUSE IT IS EXCEPTIONAL. AFTER I MADE IT A COUPLE TIMES I DID MAKE ONE ALTERATION. I USE CINNAMON RAISIN SWIRL BREAD. THE TEXTURE OF THE BREAD IS GREAT. I STILL MAKE IT WITH WHITE BREAD IF I DON'T HAVE THE OTHER. I GIVE IT 10 STARS.

I like this recipe! It's simple and basic but tastes so good. Because it's so simple like a good old chiffon cake, you can dress it up anyway you like. Personally I like vanilla sauce but if I can incorporate Bailey's into this amazing little dessert it sounds good too. For those who want a sauce to go with it but don't have any recipes (ironically haha) or those who really really want to eat the pudding as soon as possible, try melting some vanilla or rum&raisin ice cream in the microwave and then pouring it all over the pudding. The cafe I used to work at does this all the time.

Very easy to make! It was gone the next day!

We loved this recipe....I omitted the raisins (yuk) and added a large chopped apple. I did fix a simple rum sauce to pour over.

I put the butter on the bread and then cut it into cubes. I also have done this in my crock pot. Make sure to spray the crock pot with pam. I cook it on high for one hour and lower the temp. for 2 hours...works great in the summer when I don't want to turn on the oven.

Ive tried this recipe once before and did it exact, and found that it was a bit bland. So this time i twisted it around and put chunks of granny smith apples, and i cut back the milk to 2 1/2 cups and i added alot more cinnamon (its a favorite flavor in this house). And after baking it I also sprinkled on some brown sugar to the top, it came out PERFECT and wonderful!

it was ok used 5 eggs uped the sugar to 1 cup.it took about 1 hr. to fully cook.it was good flavor after adjusting the sugar.overall -ok

I have tried numerous Bread Pudding recipes but found this one super easy and perfect every time. I searched for a rum sauce recipe that was like my mother in laws but finally found that my husband prefers warm cooked vanilla pudding drizzled on top and you could add a dash of rum extract if you like. Worth a try if you like old fashioned bread pudding

I made this today and it was fabulous I used a loaf of very stale wheat French bread. I was concerned because the bread was so hard it was difficult to cut into chunks. I made the following adjustments. 1. 5 eggs in lieu of 6 as reviewers suggested. 2. 2 cups fat free evaporated milk and 1 cup water. 3. Splenda in lieu of sugar 4. Semi sweet chocolate chips instead of raisins. I made a caramel bourbon sauce to serve over it. Because the bread was so hard I let it sit for about 15 minutes before baking. It was perfect! I like dense bread pudding and this was just to my liking. Will definitely make again. Next time I may add a bit more Splenda.

Great recipe! Very easy to make and very tasty.

I left out the raisins (personal preference) and only used 5 eggs. I don't think the 6th egg is necessary. It turned out very good. My husband enjoyed it alot too, but I think it needs a sauce or topping of some sort.

Yummy! I only used 5 egss per other suggestions. Mine seemed to take forever to cook. Not sure why but it was worth the wait.

i was hoping that it would be more custardy but it ended up more eggy both times i made it. besides that, it had a great flavour but lacked the "custardyness" i was looking for, perhaps that is just a personal preference.

When I made it I mixed all the ingredients in the same bowl. It was absolutely delicious!!! I'll make it again many times.