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Breakfast Raisin Bread Pudding


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 Reviews:  6   Viewing: 1 - 6  
Rating: 5
by: Carol, NJ Reviewed: 02/20/2014
YUM
Truly delicious bread pudding. Using the raisin bread keeps the raisins evenly spaced in the final dish. My husband loves this. I usually let it rest a few hours or overnight to make sure the liquid soaks in well. Try it, you'll like it.
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Rating: 3
by: Jane, CA Reviewed: 02/20/2014
Good basic
Perhaps David could be more snooty--too much time on your hands? This is a standard brad pudding recipe with the raisin bread twist--they are good fun and no one ever said they were slimming!
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Rating: 5
by: Andrea Reviewed: 03/14/2013
Like Gourmet French Toast
First, Melanie thanks for posting. This recipe IS delicious. Other reviews didn't give this recipe a try. I used 1 1/2 loaves, which loaves were 1 1/2 lbs ea. I aired out fresh slices to be slightly hard (but not necessarily stale), otherwise the bread would have been too mushy with cream/egg mixture poored on top. Final product was very appetizing and slightly sweet and with whatever syrup you put on top. YUM YUM!!! It was even better as leftovers. Thanks again!!
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Rating: 1
by: David, ON Reviewed: 02/13/2013
it's not fattening enough
maybe you could add 1lb of butter to make it a little more calorie dense.
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Rating: 3
by: Alice Reviewed: 02/13/2013
PLEASE STATE QUANTITIES
Sounds delicious, but won't try it. "Two loaves of stale raisin bread" doesn't cut it. How about specifying total weight of the raisin bread, as loaves can vary in size?
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Rating: 5
by: Gary Reviewed: 07/28/2010
Perfect
Perfect recipe. Next time you should add a shot of Frangellica liquor. Mmmmmmmm
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 Reviews:  6   Viewing: 1 - 6  
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