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Showing 1-5 of 5
on July 12, 2009
This was the first bread pudding recipe I've ever attempted to make. I used Thomas' blueberry bagels, fresh blueberries, added a touch more cinnamon, and replaced the sugar with Splenda. OH. MY. GOSH. This was soooo good! Not too heavy. I served with a little whipped topping and it was divine. Thanks Caroline Cooks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 10, 2011
I made this recently for an after-Sunday-Dinner dessert. Everyone loved it! Our New England bagels are large, so I had to use a 9x13" pan instead. I also substituted plain fat-free greek yogurt for the heavy cream, with excellent results. Thanks, Caroline, for a lovely recipe! I will be making this again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 08, 2011
on April 26, 2010
on August 02, 2009
Great bread pudding! I let mine cook a little too long; should've trusted my instincts, but the knife didn't come out clean! I made a half recipe with some old bagels that had been in the fridge for quite some time! I used only skim milk (no cream) and 2 large eggs. By accident, I used the full 1/4 tsp of nutmeg. Might cut down on the orange zest a little next time. Since I overcooked it a bit, I served with Kittencal's Vanilla Sauce.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (158 g)
Servings Per Recipe: 6
The following items or measurements are not included: