Comments on: Grandma’s Bread Pudding

By: Linda S Keith-Dever

Linda S Keith-Dever — Sun, 01 Dec 2024 10:46:13 +0000

In reply to Tina.

Stevia has been our favorite sugar to bake with.
Ive used honey and it was great, as was Agave.

By: Tai

Tai — Tue, 08 Oct 2024 23:15:23 +0000

This recipe is awesome! I had some bread pudding at a restaurant yesterday and just had to make my own today. I used Texas toast and followed the directions for drying out the bread in the oven. I paired it with vanilla ice cream, whipped cream, and caramel sauce. It was better than the restaurant’s bread pudding! Thanks for the recipe!

By: Liz Jacobson

Liz Jacobson — Sun, 08 Sep 2024 22:09:26 +0000

This was delicious!! And now I’m inspired to make different flavors in sweet AND savory. It’s addictive!

By: Danielle

Danielle — Mon, 08 Apr 2024 15:50:32 +0000

In reply to Annette. You may be over mixing the eggs. If you mix them too much, it can incorporate more air into the mixture causing it to rise quite a bit, then deflate when you take it out of the oven.

By: Annette

Annette — Sun, 07 Apr 2024 17:01:16 +0000

My bread pudding deflates to the point of nothingness maybe an inch high, it’s beautiful out of the oven. What could I be doing wrong. I even added a teaspoon of baking powder just to see if that would help keep the rise but it didn’t work.

By: George Medford

George Medford — Thu, 29 Feb 2024 04:42:53 +0000

My dad used to make bread pudding for us when we were little I loved it he passed away when I was 7 and know one in my family could make it like my dad so I am definitely going to try your recipe thank you very much.

By: Michael Stokes

Michael Stokes — Sat, 30 Dec 2023 08:21:22 +0000

Made this for a friend they loved it going to make it often

By: Tina

Tina — Mon, 18 Dec 2023 01:20:56 +0000

I have made this recipe 100’s of times and its perfect. I usually add blueberries and use equal parts heavy cream and whole milk. I’m cooking for a diabetic now and using a mixture of dried keto bagels, buns, and bread. Does anyone have a recommendation for a good sugar substitute? I have monkfruit but haven’t tried it for baking.

By: Danielle

Danielle — Thu, 30 Nov 2023 14:28:25 +0000

In reply to Emily. It would probably be fine to refrigerate it overnight. I'd let it sit at room temperature for about 30 minutes before you bake it though.

By: Emily

Emily — Thu, 30 Nov 2023 03:51:16 +0000

I’m excited to make this as I have a leftover challah from Thanksgiving. I’ve never made a bread pudding but I have made many a breakfast strata which has a similar basic idea (stale bread + eggs and milk) but you let it sit overnight to pop into the oven in the morning and the bread really absorbs the egg and gets very custard-like. Wondering if anyone has tried this?