Any good recipes for bread pudding?

I mangled a loaf taking it out of the bread machine pan, so I thought I would get some use out of it. I found a All-Recipe website with milk, a moderate amount of butter and a few eggs. I recall once seeing a recipe with evaporated milk in the past, but I couldn't find it. Did I hallucinate, or would that be good?

Most are desserts; some are savory. There's a few with rum sauce. :9


http://web.foodnetwork.com/food/web/searchResults?searchString=bread%20pudding&site=FOOD&searchType=Recipe

This is great. I took a (so-called "pro") baking class a couple of years ago and we made this is the class. It's REALLY (really, really) good.

Bread Pudding
4 c bread, cubed & lightly toasted (best choice - egg bread, challah, or danish)
2 tbls melted butter
2 egg yolks
1 egg
1/2 c sugar
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon
1.5 cups half & half
1 c heavy cream
3/4 c raisins (soaked in 1/2 c brandy or rum, optional)

1. Combine the sugar, salt, vanilla, cinnamon, buttter & egg

2. Combine the half & half, cream and sugar mixture. Pour slowly over the bread and let soak for 15 - 20 minutes. Mix thoroughlly without breaking up the bread. Add the raisins.

3. Pour into a well-buttered baking dish (casserole or 9"x13" baking pan).

4. Bain in a bain marie (water bath) for 1 hr at 325 degrees F. Cover with foil for the first 45 minutes and then uncover for the remaining 15 minutes. (Optionally, you can sprinkle additional brandy or rum over the top when you take it out)

Variation -
To make a Chocolate Cinnamon Raisin Bread Pudding, add 2 tbls of cocoa to the sugar mixture and 4 oz (or so, to taste) of chopped chocolate or chocolate chips along with the raisins. (your choice of intensity of chocolate, according to your taste preference).

Caramelized Onion & Havarti Bread Pudding

8 oz (about 6 cups) bread (cut in 3/4 inch cubes)
2 Tbsp Butter
1 Large Yellow onion
2 cups Milk
3 Large eggs
1/2 tsp salt
1/8 tsp ground pepper
2 Tbsp chopped fresh Thyme
1 cup Havarti cheese (diced in 1/4 inch cubes)

bake bread cubes at 350 for 10 minutes or until lightly toasted

Preheat oven to 425

in a large skillet over medium hi heat melt butter add onion slices and cook, stirring, until light brown (about 10 minutes) Set aside

in a large bowl whisk milk, eggs, salt and pepper until blended. Stir in thyme and 3/4 cup cheese. Add bread cubes and let stand for 5 minutes, stirring often.

Grease a 8 or 9 inch square baking dish, transfer bread mixture to pan, sprinkle onion slices over the top. Sprinkle with remaining 1/4 cup cheese. Bake for 25-30 minutes or until golden and a knife inserted in the center comes out clean.

Thanks for the recipe. I will have to make this soon. It sounds yummy.

Have to keep that one bookmarked.

I made a bread pudding similar to housewolf's, except with milk, not cream. The kids love it. I made it with whole wheat bread, and it seems similar to french toast, so I have been giving it to them for breakfast. They seem pleased with the development :)

stale doughnuts instead of bread. Also, a good vanilla sauce or sweet lemon sauce is another option to serve with it instead of traditional whickey/bourbon/run sauces.

:)

Warm Cherry Bread Pudding


24 slices challah 1/2" thick - (abt 24 oz) (or other egg bread)
2 cups whipping cream
2 cups whole milk
1 1/4 cups sugar
8 large eggs
1/4 cup dark rum
2 tablespoons vanilla extract
1 1/2 cups dried tart cherries


Preheat oven to 400 degrees. Using 3-inch-diameter round cookie cutter,
cut round from each bread slice and arrange on baking sheet. Toast bread
rounds in oven until golden brown, about 5 minutes. Reduce oven
temperature to 350 degrees.

Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring
to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk
hot cream mixture into eggs. Whisk in rum and vanilla.

Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet.
Place 1 bread round in bottom of each dish. Top each with 1 heaping
tablespoon dried cherries. Top cherries in each dish with another bread
round. Top each with another heaping tablespoon dried cherries. Top
cherries in each dish with third bread slice. Divide custard among
dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down
on bread occasionally. (Can be made 4 hours ahead. Cover and
refrigerate.)

Bake bread puddings until tops are puffed and brown, about 35 minutes.
Remove from oven; cool 10 minutes. Serve warm.

Sounds great for the end of a winter dinner party. I will keep it on my list!