By Miss Annie on November 19, 2002
Photo by icensyeira
Photo by icensyeira
"I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts."
Serving Size: 1 (438 g)
Servings Per Recipe: 6
"This is one of best bread pudding I have ever tasted. This is definitely a keeper. Thanks Miss Annie!"
"Very good! I used multi-grain bread instead of french and half Splenda/half sugar and it turned out delicious. Thanks for the recipe."
"This is delicious and smells great. My first bread pudding and I will stick with the recipe. It's rare I don't change something but I like it. Thank you."
"This was so tasty! Being from NJ, I would always visit Cape May during the Christmas holiday season and the one particular B&B would serve a bread pudding dish. I decided to finally make one of my own for my Family's traditional Christmas morning brunch and this is def a keeper! not only does it make the house smell fantastic when cooking, but it tastes equally the same. I personally use golden raisins for a lot of baked goods that call for raisins so I added golen raisins to this and King Arthur Flour Company's Vietnamese Cinnamon. I did not add rum and I even got side tracked by my 2 toddlers and accidentally messed up when mixing ingredients and it still came out great! this is a keeper! thanks for sharing!"
"This was really good - here are my tweaks for the recipe tho - I sauteed an apple and 2 bananas together with brown sugar, honey, cinnamon and pumpkin pie spice.Then I cubed my bread (a loaf of italian bread from walmart for about1.50) I cubed about half the loaf, covered in butter and set aside. I sauteed apples and bananas in 1/4 cup honey and 1/4 cup brown sugar - then I deglazed the pan with grapefruit soda and added 2 capfuls of lemon juice. Then I mixed that mixture with the liquid mixture and coated my bread. What you should do is that directly to your cubed bread and then pour the mixture because the wet mixture turned out to be a little too wet for our tastes. TURNED OUT WITH A WONDERFUL TASTE. The only reason it's not 5 stars is because of the wet issue I had."
"Very Good! This recipe was perfect to use up my week old crusty bread loaf and overripe bananas. The banana flavor is nice in it and it was good for breakfast but it was so much better for dessert with a homemade caramel sauce and whipped cream. It was a bit too firm for my liking."
"So good! i served this at a labor day weekend get together and everyone LOVED it! i did tweak the recipe just a bit; i added dried cranberries instead of raising for some tartness and i also reduced the sugar to 2/3 cups and added one more egg and 2 bananas- regardless,its delicious! this is leagues better than anything i could have purchased from a bakery or pastry shop!"
"Great recipe. I made few tweaks. I cut the recipe in half, using a little less sugar than was called for, 2 eggs and extra vanilla/cinnamon. I also used some cinnamon/brown sugar loaf bread and a mixture skim milk and half & half (majority half & half). I skipped the raisins but included some chopped dried figs, and only soaked the bread for about 30 minutes. Perfect texture and strong banana flavor. Yum!"
"My tweak: 4 eggs instead of 3, 2/3 cup sugar instead of 1, raisin omitted. Very good bread pudding!"
"I was looking for a way to use some ripe bananas I had, and I ran across this recipe. It is delicious, I did add a little brandy to the dish, that made it even better."
"all i have to say is WOW, this is so yummy!!!!!!!!! my hubby absolutly loved it!!!!!!!!!!!!thyanks for a great one miss annie!!!"
"WOW! Very nice bread pudding Miss Annie! I ended up having only 2 usable banans, but even that didn't upset the wonderful taste of this bread pudding. I did not use the rum (personal preference) but increased the cinnamon to 2 tsps as my family loves the taste of cinnamon. Great recipe, and thanks. This is definately a keeper!! :o)"
"i was really sceptical as i don't like anything resembling bread and butter pudding, but this fantastic hot or cold! didn't use the rum but it was yummy!"
"I really enjoyed this. I was concerned about the large amount of vanilla extract, but it was not too much after all. Also it was not overly sweet. I used 1/3 cup dried blueberries and 2/3 cup raisins. I do think it would be better with a cup of chopped pecans on top, so I'll try that next time I have 4 overripe bananas and too much French bread. Our serving size was much smaller---we had probably 12 servings instead of 6-8. Great for breakfast, too."
"This was delicious! I had some crusts left over from a cinnamon raisin loaf that I had used for another recipe and some bananas that were well past ripe. Also used some day-old cuban bread that I had and followed this recipe to a T. What a great dessert we enjoyed! Served with a warm rum sauce and vanilla ice cream. Thanks so much!!"
"I've never made bread pudding before,but this recipeis good for beginners. You soak, mix, bake, serve,and enjoy! The only suggestion I have is to try adding a 1/4 tsp. each of allspice and cardamom. Thanks for sharing and my boyfriend thanks you too (we've both had two servings, and I just made it today!)."
"I must admit that I am somewhat of a bread pudding connoisseur seeing it has to be my alltime favourite dessert. Last night I made this bread pudding - only half a batch seeing I had a mere two bananas and a couple of stale wheat rolls to use up. As a previous poster said, this recipe is definately a keeper! I'm going to experiment with turning it into a 'self saucing' recipe so that it's swimming in a yummy caramel sauce as it cooks. Thank you so kindly for sharing. And I shall now go and devour the left overs :) "
"What a killer dessert Miss Annie! I had ripe bananas to use up, and frozen homemade bread in the freezer, when I came across this dessert, I knew this was it!.... what a delicious flavor, certainly not your average every day bread pudding, this is a real winner! I will be serving it tonight topped with whipped cream yummmmm! Thank you so much for sharing...Kitten:)"
"Fabulous! A lovely flavor. I ran out of raisens and used currents instead, which was delicious. I used a multigrain/whole wheat French bread, which kept some texture (and some nutritional value!) A marvelous recipe."
"Loved it and so did the kids. I made a few substitutions. I used up some leftover packages of English Muffins for the day old bread (turned out great!). For the milk, I used a combination of 3 cups of 1% milk and 1 cup of heavy cream (to up the richness). The only reason I gave this a 4 star rating?? I realized that (for me), I was craving a more traditional "bread pudding" taste that was missing due to the pronounced banana flavor in this dish. Still a great dish, though. Thanks for the recipe!"