bread pudding recipe

Anyone have a delicious bread pudding recipe that they would share. I love what I have tasted and would love to make some. Thanks...

Here's a favorite of mine:

Bread Pudding

6 slices homemade bread (or large rolls)

1/2 stick butter or margarine, melted

1 cup sugar

2 tsp. vanilla extract

2 eggs

2-1/2 cups milk

Place bread in buttered 2-qt. casserole. Mix remaining ingredients and pour over bread. Bake at 350 degrees for 45 min. to 1 hour, until puffy and browned on top. Will fall as it cools. Serve warm.

This is my favorite bread pudding recipe - not exactly fat-free, but delicious!!

12 slices raisin bread

½ c. butter, room temp

2 butter croissants

6 large eggs

2 c. sugar

1 Tbsp. vanilla

1/2 tsp. cinnamon

4 c. light cream (half & hlf)

1/8 tsp. nutmeg

Preheat oven to 325°.  Butter sides and bottom of 9x13” cake pan.  Slice croissants lengthwise into ¼” pieces.  Butter one side of each bread slice and layer in pan alternately with croissants.   

Pour egg-cream mixture over bread and croissant slices.  The slices will absorb all of the mixture.  In small bowl, combine cinnamon, nutmeg and 1 c. sugar; sprinkle over the pudding.  Fill a pan larger than 9x13” with hot water.  Place in oven.  Set pudding in center of water bath.  Bake 45-50 minutes or until custard is set.  Refrigerate at least two hours until firm.  Serve with whipped cream.

Louisiana Bread Pudding

4 c. cubed bread
3/4 c. chopped pecans
2 large eggs
3/4 c. plus 2 T. packed dark brown sugar
2 c. evaporated milk
1 T. pure vanilla extract
1 1/2 t. ground cinnamon
1 t. nutmeg
1/2 c. raisins
1 T. granulated sugar
1 T. butter (no substitutions)

Preheat oven to 325. In large bowl, whisk together eggs and brown sugar.
Blend in milk, vanilla, cinnamon, and nutmeg. Stir in bread, nuts, and raisins. Cover and refrigerate for 30 minutes to 1 hour. Meanwhile, lightly coat a shallow 2 qt. baking dish with cooking spray. Sprinkle with 1/2 T. sugar. In a small saucepan, melt butter over low heat.
Cook until it begins to turn nutty brown, 1 1/2 to 2 minutes (be careful not to burn butter). Transfer to a small bowl and let cool. Pour the bread mixture into the prepared baking dish. Drizzle butter mixture over top and sprinkle with remaining 1/2 T. sugar. Bake at
325 for 40 minutes or until firm in the center. Increase temperature to 425 and bake an additional 10-15 minutes, or until top is brown and puffed. Let cool for at least 10 minutes before serving. Good with
whipped cream or just plain. Kind of time consuming, but a good way to use old bread and it is very yummy!

emr  ----    I made your recipe this morning and it is delicious.   Thanks .

I'm glad you enjoyed it! You can add raisins if you like -- also a sprinkle of cinnamon on top is nice.