7 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

This was totally awesome. I did boost the cinnamon to about 1-1 1/2 teaspoons. And upped the raisins to 1 cup.

2 people found this helpful. Was it helpful to you? [Yes] [No]
lissaemtb May 25, 2006

Awesome recipe, although I had to finish it in the oven. (Crockpot is too small, and I had too much. Sides were starting to burn but middle was still uncooked) This is perfect if you like eating bread pudding for breakfast with a tiny bit of maple syrup. Definetly a keeper, I loved this one !

1 person found this helpful. Was it helpful to you? [Yes] [No]
Azuu October 06, 2008

This was not good at all. There was not enough custard to coat all of the bread, so it was very dry, and a lot of the bread on the bottom and sides burned. I will not be making this again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
IngridH December 05, 2008

This is an excellent recipe. My only beef is, a 300 ml can of sweetened condensed milk is less than 14 ounces but two cans is too much.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chefsyl January 01, 2008

Very good, and so much easier to make than the traditional way, that I would definitely make it again. I made a whiskey sauce over the stove and served the warm sauce over the warmed-up bread pudding. It was an excellent combination.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gigina September 10, 2007

Easy to make and tasty. We reduced the serving size and poured on custard when serving. That's how we usually have bread pudding in NZ.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Carmen NZ August 11, 2007

Yummy, but I prefer the traditional method with real sugar. This had a different sort of taste.

0 people found this helpful. Was it helpful to you? [Yes] [No]
CookbookCarrie October 05, 2004
Slow Cooker Bread Pudding