Try using challah which is Jewish egg bread similar to brioche instead of Italian bread for this recipe. More better!!!

By ICUTravelNurse on April 20, 2012

Try using challah which is Jewish egg bread similar to brioche instead of Italian bread for this recipe. More better!!!

By ICUTravelNurse on April 20, 2012

please tell where I can fine bill bread pudding on your program on april 14,2012. Made with donut and brandy and raisin, etc.You mention a friend pudding. I enjoy your program . patsy

By patsy brazelton on April 18, 2012

Dear Paula, I made your bread pudding today....and it was a huge success. Thank you so much for your wonderful recipes. Ashley

By Anonymous on April 08, 2012

Hi Joyce, The recipe calls for 1/4 cup.

By Jonathan Able on April 02, 2012

this is the best bread pudding you are the best dessert cook i eva none you keep cooking on t.v. and i wish i could meet you in person love ashley.

By ashley on March 26, 2012

Dear Paula, I have not had the chance to try out any of your recipes, however, I am sure they are delightful and I can't wait to try your bread pudding recipe for Church event on Easter Sunday. Thank you for sharing your knowledge in cooking (Louisiana cuisine) with everyone. In my eyes, you are our national treasure in the American gastronomy. P.S. Each one of us is unique in our own special way like spices and ingredients in cooking. No more and no less!!! Mrs. C. from Chattanooga, TN

By Anonymous on March 20, 2012

How much brandy goes into the sauce for bread budding?

By joyce siggers on March 19, 2012

Dear Paula, my heart breaks for you, I also am a type 2 diabetic and love good southern cooking. Do your best and I am with you all the way. Dont let the morons dissuade you from a lifetime of great recipes and loving home cooking. Where theres a will theres a way. Your southern born California friend. Bonnie Lou Jans.

By Bonnie Jans. on March 19, 2012

Dear Paula, I had the opportunity to taste your Bread Pudding recipe at my daughter's home. It was the best bread pudding, I ever tasted in my life. I had to have the recipe immediately, when I was told it was your recipe. I knew it, girl you can cook your behind off. I love watching you on Television, you are the number one hostess in my book. My daughter Love,is an excellent cook. Every time I taste something she has made it's one of your recipes. Take good care of yourself because we love your recipes and would not know what to cook if it wasn't for you. My mother left us in 1975 and your recipes bring her back to life, she too was an excellent cook.

By Joyce B Smalls on March 03, 2012

Paula, You rock dear. The English teacher needs to learn how to spell before she throws rocks at a southern legend. Do not change a thing. Best dishes to you and yours. Joe Brewer, Tarboro NC, February, 27, 2012.

By Anonymous on February 27, 2012

I love paula deen, her family, her food, everything!! No complaints here, except for the "sweet" woman who tried to correct your grammar. She claimed to be an English teacher. She should proof-read her comment - she had about 5 grammatical errors. She obviously isn't aware of geological dialect. Anyway, nonetheless, keep it up, Y'all!! :D

By Leah Brown on February 26, 2012

WE all enjoy your recipes with the exception of the alcohol. It may cook out, so why use it? As an nglislh teacher who tried so very hard to point out the use of correct language,I challenge you to strive for a correct grammar that will help our youner generation. "Yall" may be excuseable, but please work on some of the more correct grammar. Many years ago, people did not have modern bathroom conveniences; so, the PEA --can was used " and the lilquid inside was thrown away. People here in the South do find more intelligent words I do sincerely appreciat your detemination to be have become the professional that you are. May od bless your endeavors. MAG

By Everyone loves the bread pudding. However, we do on February 14, 2012

Dear Paula, so sorry tohear you have type2 diabetes,so do I.but like you said it ain't no death sentence.But with that said, I sure hope you will be making us some diabetic recipes,for I don't know how to eat just right yet, your help would be much appreciated. thank you Ruby Corbett 3519 Hagan,st Farmville,NC27828

By Ruby Corbett on January 29, 2012

Dear Paula, so sorry tohear you have type2 diabetes,so do I.but like you said it ain't no death sentence.But with that said, I sure hope you will be making us some diabetic recipes,for I don't know how to eat just right yet, your help would be much appreciated. thank you Ruby Corbett 3519 Hagan,st Farmville,NC27828

By Ruby Corbett on January 29, 2012

I have loved all of your shows, I use your cooking recipes daily and have 2 of her cook books, and I have just started purchasing your cookware. I LOVE IT ALL. I was sorry to hear of your illness, but that never stops a down home southern woman.I'm from Joplin Mo. I think you are great and would love to meet you in person one and and maybe cook something. (smiling) Take care of you and the family and thank you so very much for sharing (a little part) of your life with me.

By Ms. Marion K Reeves on January 27, 2012

what can i sub for the brandy

By jean on January 13, 2012

I have tried many of Paula's recipes and oh how wonderful they are. Just bought her new cookbook Paulas Southern Cooking Bible and can't wait to try some of those recipes. A friend was telling me that Paula has a show on tv today( Jan 10)about pineapple bisciuts. I would love to get that recipe also. Would it be possible for you to return an email about this. Thanks in advance if possible.

By Carol Clark on January 10, 2012

Paula You are the best, I wish you could taste my dishes. When ever you get a chance to come to San Diego you are cordially invited to my home.Take care and thank you for your awsome help. Rocio Rojas <3

By Rocio Rojas on November 27, 2011

the bread pudding was great!!!!!!!!!!! i add some of my own touches to it two whole granny smith apples and 2/3 cups raisins 1/4tsp of ground cinammon and 1/8tsp of salt. This bread pudding was a hit at Thanksgiving dinner. Thanks

By pallow on November 25, 2011