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This was a nice bread pudding. I loved the almonds in the custard. I dotted the left over rum, Meyer's dark rum for me, all over the pudding when it was done and used golden raisins. Also I used whipping cream instead of whole milk because it was all I had. I halved the recipe no problems. It probably could have used a bit of seasonings other than sugar though. I'll probably experiment with this next time, but as is it is a very rich comforting dish.

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MC Baker July 09, 2008

I like bread pudding, both the making & the eating of it! This one was a bit different from what I'm used to, but that didn't detract from enjoying the finished pudding ~ VERY, VERY NICE, even though I didn't top each serving with additional rum! Thanks for sharing the recipe! [Made & reviewed in the Family Picks part of Zaar World Tour 4]

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Sydney Mike July 06, 2008

I think I'm in love. I made this for Zingo during Zaar World Tour 4 for the Chic Chefs. I followed the recipe except that I cut it down to 2 servings and had already grated almonds on hand (doesn't everyone?, lol) It fit comfortably into a 1 cup baking dish and was set firm after 20 minutes in the oven. I will make this again and I won't change a thing! It's that good! Thank you, pattikay.

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Julie3551 July 02, 2008
Almond Bread Pudding