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This was fabulous- we enjoyed this the day before Christmas. I didn't do the caramel sauce, since I served if for breakfast and wanted to watch my calories. I love to make this the night before and pop it in the oven for breakfast. Very filling and addictive.<br/><br/>Update- we make this at least 2 times a month for breakfast. It is so good with powdered sugar on top and/or maple syrup. My hubby and kids just love this breakfast. I like to use whole wheat French bread to make it even more filling. So great you make it the night before. What a fabulous great dish!
This was good but not as custardy as I would have liked. Also, I thought the lemon zest was a bit much. Next time I won't use any zest and I might make a little extra custard.
Made this for brunch last Sunday and was a huge hit. From the relatives with simpler tastes (the meat and potatoes crowd) to more complex (the foodies) - everyone agreed that they loved it!
Great for breakfast or dessert and very easy to make. Didn't use the caramel sauce only brown sugar and it tasted wonderful. I really like bread puddings as a way to use up stale bread and this one is a winner. Thank you for posting Rita.
I made half the recipe...it worked out very well!! DH is a blueberry fanatic...he loved this! We skipped the caramel sauce we thought the brown sugar topping was perfect!! Thanks!
So delicious! I've made this twice now, once for family in the summer and once for co-workers and it was a big hit with everyone! Followed the recipe exactly except left out the caramel sauce both times. Very sweet but not over the top. Amazing!! Can't wait to make it again.
I just made this tonight! It was so good. I served it with some vanilla ice cream. I will definitely be making this again! Thanks for the wonderful recipe.
Very yummy. I used 4 slices of blueberry crumble bread, and 4 slices of cinnamon bread. I also used all cream instead of 1/2 milk (had cream I had to use up) and orange zest for the lemon, double the vanilla, and just mixed everything together instead of layering it. I only baked for about 38 minutes and it came out perfect! Will be making this again.
We loved this bread pudding, and I don't like bread pudding!! I used the bread Honey Wheat Oatmeal Bread - All Whole Grain Version that was getting old. I also used fat-free evaporated milk for the cream and milk. Topped it with vanilla ice cream and it was delicious. Like other reviewers we liked the crusty top. This is a "doer again" Thanks, Carole in Orlando
I skipped the butter and sugar topping, used EggBeaters, fat free evaporated and skim milks and Splenda. I still got an excellent bread pudding which is a satisfying and delicious dessert. It's moist and the cinnamon taste is rich. I have made bread pudding with apple or peach before and now I love it with blueberries. 5 total yumm's from me.