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This recipe is superb. I decided to akter it slightly by adding a thin layer of marzipan in between each layer of bread, with outstanding results. I served it with double cream mixed with amaretto liqeur. At my dinner party, a couple of my guests who confessed to be "non dessert lovers" said it was absolutely marvellous and gulped it down. Great success & I'll definately do this again.

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paulawhiteley February 28, 2010

I had this recipe and had made it once before. I was looking here as I had so much bread to use. Surprised to see it here... Mine says womens weekly 1999. It is exquisite!! A few steps in the prep but 100% in the eating. The only changes I made was not to worry about straining the mixture and pour the liquid ingredients over the bread and stand for an hour.... Just reading some reviews of other B&B pudding who suggested this.. You would never known there was bread in this dish. It was velvety smooth. I would love to keep making this.... but.... don't think it is great for the waistline..

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Elkaybee July 16, 2008

I personally thought that this was better cold. I had to cook it 30 minutes longer than the recipe specifie for it to actually start setting. I also noticed some liquid left in the pan when I tried to plate it. I was worried that it was a litle water logged. But, it was perfect after a little time in the fridge. I followed the recipe with the exception of fresh raspberries. My milk was whole milk as the recipe didn't specify. I used size large eggs.

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Martha Cooks! July 10, 2008

Made this for a President's Day brunch and it was fabulous! I did substitute fat free evaporated milk for the cream and used skim milk, also, sprinkled with brown sugar instead of nuts and confectioners sugar and used a cup of mixed berries...really spectacular. The consistency was the best of any bread pudding I've ever made. Thanks for the recipe!

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libiz February 19, 2008

I am a huge raspberry and almond fan. I followed the recipe to the letter and it turned out perfectly. I loved the balance of the slightly sweet and the sour of the raspberries. I also dislike desserts that are overly sweet. This was just right. Thanks for a lovely dessert that is easy to do and is wonderful for a special occasion.

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Brighde August 05, 2007

Such a classic dish. We had some leftover bread so this was the obvious thing to do with it. I successfully replaced the cream with milk and the raspberries with mixed fruit but otherwise followed the directions. It was lovely. We ate half one night and reheated the rest in the oven the next night. Thank you for great comfort food!

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Sackville February 15, 2006

This is excellent. I didn't strain it though, fine without doing that I also left the dusting with icing sugar until after cooking. I would imagine it would be great with small bits of white choc as well.

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trevsuz Cochrane April 23, 2004
Raspberry Bread & Butter Pudding