This was easy to put together and delicious warm or cold. I'm baking this again.

I like to make this with french bread and white chocolate. I also make a white chocolate sauce that I serve chilled over the warm bread pudding. A delightful contrast in temperatures that delights the palate!

I made this with a rather stale french baguette I had. Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick. I sprinkled cinnamon over the bread as well as additional chocolate chips. It came out great. This would taste great with ice cream or chocolate sauce.

I made a honey spice bread that I knew would go to waste.So I used that bread for this pudding recipe,and it turned out good.At least the 2-day old bread wasn't wasted.This recipe is easy to follow, and I would use it again if ever I have bread that gets a few days old.

I made this for my mother-in-law's birthday and it was a huge hit. I agree that the cinnamon-raison bread added a great flavor to the overall dish. I sprinkled my dish with extra chocolate chips before baking. We will be having this again!

I made the mistake of using too much bread and the pudding became very dry. The flavor was great. Follow this recipe exactly.

I don't know what other contributer means by "true" bread pudding. I'm from New Orleans where bread pudding is a staple, as it is across the south, this is not that far from that kind of recipe. I don't think "true" and good is the same thing. I'm going for good.

To make a true bread pudding you need to butter the bread, layer it in a buttered dish. Between each layer add some currants and ground nutmeg(sultanas will suffice if no currants). Then add the custard. The addition of cream in place of some of the milk will make it a dish to remember.

Just by looking at the ingredients I was not impressed by it. I think that if you want a true bread pudding you need more then just 2 eggs (yolks) and not with cinnamon-raisin bread.

Saw this featured in today's email