Comments on: raisin-studded apple bread pudding

By: Mary

Mary — Tue, 03 Jan 2012 19:08:16 +0000

This is delicious. I made this on New Years Eve and, thinking along the same lines as Rachel, served it with a bourbon sauce. Wonderful!

By: Sandra Van Laan

Sandra Van Laan — Tue, 27 Dec 2011 04:55:30 +0000

My husband asked for bread pudding for his birthday. Only substitution was bakery white bread for egg bread. He gave it an excellent rating and said it was a special birthday treat. Thank you for being my “go to” cooking website!

By: Rachel

Rachel — Fri, 14 Oct 2011 17:05:20 +0000

I made this last night using wheat dinner rolls I’d made last week. I only had four left, so I doubled the apples and cut the milk by 1 cup to ensure it wouldn’t be soupy. I also must cop to adding bourbon to the custard mixture. When it was almost done, I made a half & half-based salt caramel sauce on the stove. I have never before heard my husband rave about a dessert like he raved about this. Thanks Deb!

By: Amy

Amy — Thu, 13 Oct 2011 04:20:04 +0000

That’s precisely how I became known for my almost flourless chocolate cake. It was a recipe I could make with two screaming kids hanging on my legs. No matter what I did to it, it still tasted great.

By: Anna Malina

Anna Malina — Fri, 01 Jul 2011 07:58:08 +0000

I’m just enjoying the leftovers of this delicious bread pudding I made yesteday. It’s really good even when it’s cold, with a lot of vanilla sauce!
I used a leftover french baguette, blueberries instead of apples and then I found some Amarettini in the cupboard which I crushed and put into the mixture. Just perfect!

By: Debbie Roberts

Debbie Roberts — Mon, 16 May 2011 14:13:37 +0000

Many years ago I had a bread pudding with nuts and chocolate in it, not a chocolate pudding, and then a creme brulee topping. I still remember it, but it has never been back on the restaurants(now closed) menu. Just read the recipe for the brioche french toasts but wondered if you had ever tried it on a regular bread pudding. Can’t wait to try some of your other recipes – d

By: Layla

Layla — Fri, 24 Dec 2010 18:30:42 +0000

Every time I make this I am missing some ingredients. And, every time I make it, it comes out wonderful. I am forever making this at my boyfriend’s apartment, so we use the only spice he has to flavor it- a nub of ginger- and brown sugar instead of molasses. I finally brought over raisins, vanilla, and cinnamon (we’d been using cranberries before) and the result is baking right now.

By: TD

TD — Thu, 02 Dec 2010 21:06:28 +0000

I made this bread pudding with 4 eggs and 4 cups milk and was glad to see the more pudding-y texture it come out with. Tasted very good. I used all freshly ground spices which made the pudding so so special.

By: Lynda

Lynda — Thu, 19 Aug 2010 23:35:58 +0000

Delicious! I used three day old challah, and 2% milk. I didn’t have fresh apples, so I substituted 1/2 bag of dried apples, snipped into chunks. Same with the raisins, but dark raisins worked just as well. I used toffee glazed almonds for the top. My husband’s demanded sauce, so I made a bourbon sauce, which perfectly complimented the molasses and spices of the pudding. Man-O-man-O-man!

By: Kate

Kate — Sun, 20 Jun 2010 05:15:43 +0000

This recipe is fabulous! I used a rock-hard whole-wheat baguette, so didn’t remove the crust. It was absolutely DELICIOUS and looked great too. This is a perfect dessert dish for a potluck.