This is a hit with my family every holiday! They ask for it specifically!
AMAZING! I get SO many compliemts every time I make this! One word of caution: do NOT use low fat cream cheese... it makes the sauce taste horrible. LOL
Excellent! I used a leftover bag of stale white bread cubes that I didn't use up at Thanksgiving. I recommend using fresh plump raisins (mine were dried out and stone like). Don't over bake even if it seems a little wet. Mine did set up nice after coming out of the oven. The caramel sauce is the best! I did pour some of the sauce over the top of the bread pudding after it finished baking. I served this dish warm with vanilla ice cream. Delicious!!!
I went to post this recipe from my collection and here it already was. I've made this Cooking Light recipe for quite some time now and like it a lot.
I made this exactly to recipe for my St. Paddy's dinner, adding only some cinnamon and nutmeg, but didn't have good luck with it. I had to bake it twice as long as the recipe listed and it was still too wet in the middle. I put it back in the oven again, but that caused the outside to overbrown/burn. It never did attain the "custard" consistency that other bread puddings have and was not very appetizing. The sauce, however, turned out to be heaven on a spoon! And the flavor of the pudding was terrific. I will try it again soon and submit another review.