My grandma R.I.P. had an awesome bread pudding; it was by far the best I've ever tasted…there's only one problem, she never showed me how to make it. From eating it I knew that it at least had the following ingredients:

Pineapple chunks (the small ones)
Sugar
Cinnamon
A little nutmeg
raisins
bread
milk
and vanilla

I made one and well, it didn't turn out like hers. Do you have to let the bread soak up the other stuff? Any suggestions…anyone?

Hi all. I made a bread pudding in the oven last week and baked it for an hour until it was brown and rounded on top. However, after I took it out, it did not take long for it to droop back into the pan. How can I avoid this?

I love bread pudding. I want to try and make it on my own. I would like some good recipies and details on the steps. I am new to cooking, I never really had to until now. I have a new favorite channel to watch it is the cooking channel.