Most helpful positive review
Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of brown sugar, used gourmet whipping cream instead of milk and topped it with a vanilla sauce recipe I found on this site. WOW! This made a dessert you’d pay a lot for in a restaurant. My husband and I loved it. And it was so easy! I’ll make this a lot. Anyone who even remotely likes bread pudding will love this for it’s ease and it’s taste.
I started using this recipe nearly THREE years ago, and figured it was time to say so. I’ve read some of the reviews, and if this helps, I’ve tweaked a little, too. I don’t usually like to share my secrets, but this one’s free: keep the egg quantity, use half and half instead of milk; turbinado sugar adds a warmer flavor than white. Add some extra bread (a couple slices worth of ANY kind – I love the varying textures and colors), cram it with walnuts and 1/4 teaspoon of black walnut extract; use nutmeg instead of cinnamon with the black walnut flavor, ground ginger without. Exotic. I’ve topped this bread with thinly sliced pears in a pinwheel design (nicer flavor and softer texture than apples) and sprinkled the tiniest bit of brown sugar over them before baking. Warm with whipped cream is best, still it’s a great start to any day as breakfast. Thanks, Ellen. I’ve been appreciating you for a while and would give you 10 stars if I could!
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