By Barb Gertz on October 14, 2002
Photo by ~Nimz~
Photo by ~Nimz~
"A yummy, easy to make bread pudding. A great dessert or good for Breakfast. I have been making this for some time my family loves it served with whiskey sauce (I included the recipe for the sauce)."
Serving Size: 1 (123 g)
Servings Per Recipe: 12
"Easy and very good comfort food. I made the whiskey sauce and another lemon one. Was good with both. Great way to use leftover bread. I love bread pudding! Thanx Barb!1"
"Ms Gertz, this is the only recipe I use for bread pudding. I've made it many times and apologize for not reviewing before now. I shop for Pannetone during the Christmas season just to make your recipe! One Pannetonne makes 2 8-inch pans or 1 9x13 pan full. If using the smaller pans, one goes to a neighbor or to the freezer to savor later. The whisky sauce is a keeper too. Many thanks for posting as it is a comfort food that reminds me of my Mom."
"perfectly delicious!!!! i used 7 pieces of white bread and skim milk. sooooo delicious! thank you"
"This pudding lives up to it's name-yummy! My interpretation included using cranberry-orange bread (which I left out to dry slightly), vanilla soy milk, and 1/2 cup splenda. I didn't make the whiskey sauce. Instead. I took a vanilla pudding cup & warmed the contents slightly in the microwave, then I stirred in some Southern Comfort. This was enough for 2 servings. I topped it with cool whip ultra-lite & it was YUMMY! Made for Let's Party,Dec'09."
"My best recipe so far for bread pudding. I omitted the cinnamon (since I have been baking so many dishes with cinnamon lately) but added pecan nuts instead. YUMMY since they were on top and roasted really well..."
"Absolutely delicious. I had some leftover New Year challah with raisins that was getting pretty stale so I cubed it the night before making the pudding and left it sitting in the dish to dry out. I used the ingredients exactly as written except that I doubled the recipe and made it in a 13x9" glass pyrex pan. It came out buttery delicious and did not need any sauce. It wasn't too dense but still cut nicely. I cut it into squares and brought it into work and it was gone before I knew it. This will be my go-to bread pudding recipe for now on. I can't wait to see how it tastes cold - if it ever lasts that long!"
"Used raisins and made the whiskey sauce! This was fantastic! and super fast to make. Thanks, Barb."
"Very yummy thank you! I left out the raisins and did not serve it with the whiskey sauce and it was great. My family gobbled ita ll up!! It was perfect served warm on a cold rainy night like last night! Thanks much!!"
"Loved the bread pudding. I used some really nice french bread and it turned out fantastic. Since I didn't have enough ingredients for the whiskey sauce, I used a vanilla glaze that another bread pudding recipe recommended which was a nice combination."
"5 stars all the way, Barb! I usually buy day-old raisin bread, freeze it and take it out when the bread pudding mood strikes. I can get 2 dishes from 1 loaf, which is great 'cos the 1st dish is usually eaten up right away. This bread pudding is good all on its own, but the whiskey sauce adds even more "fantabulous" flavor. Thanks so much for a great recipe!! It is a family favorite."
"took a little longer than it says to cook but it is very very yummy!!!! thanks for a great one!!!!!!!"
"wounderful but the rasins burnt on the top of pudding...won't use next time...didn't use the sauce ...came out great.."
"This recipe is soooo delicious and easy to make. I love its simplicity and old fashioned taste. The only change I made is that I did not have any vanilla on hand so I used 1 capfull of almond abstract and omitted the raisins. Wonderful recipe, thanks! Cooking time was perfect too."
"This was great. The preparation was shorter for me since I worked on it at the same time as the ingredients for the bread pudding, and then covered the sauce, and warmed it before adding it to the pudding"
"Here comes MY review!!! This was super YUMMY!! Extremely easy to make and so good! Here are my variations.. I did use cheap, white sandwich bread which I put in the oven at 200 degrees until almost toasty. I don't like raisins.. so we didn't go there with t!! I added an extra 1/2 tsp of vanilla. I used a cheap whiskey for the sauce and added a little bit of vanilla to that, too. I did cut down the butter by 1 tbs that was just too buttery!! You deserve FIVE STARS for this recipe!! Thank you!"
"Wonderful recipe both delicious and easy to make.The whiskey sauce is to die for.I followed the recipe as printed but may change to currents next time."
"Oh yea this is a keeper. I used sunflower seed bread and currants. My husband and son gobbled this up. Thank you for sharing. Went stright to my Mmm Mmm good cookbook."
"This truly was yummy. I added 1/2 cup of nuts and 1 tbl grated orange peel since I used white bread. I couldn't find the cinnamon so I used pumpkin pie spice instead. Since I don't like things too sweet I cut the sugar to 1/2 cup and I used half and half for the milk. I also find whisky a bit strong so I used amaretto instead. I also baked the pudding in a water bath. Thanks for the recipe it was verstile and anyone can tweak it to suit their taste."
"My family enjoyed this recipe very much. I did make some changes. I doubled the recipe and used a 9" x 12" baking dish. Also I used low fat soy milk (I nearly always use soy milk), 1/2 C. raisins and 1/2 C. craisins and baked it for 15 minutes longer. We all enjoyed the result. Thanks for the recipe Barb."