I must have missed something. Are you teaching cooking classes or something?
Anyway, I just made Ann T's bread pudding and it is fabulous. I also made the caramel sauce to go with it. We ate it for three days. Yummy.

5-6 slices of bread
1/2 cup butter
1 to 1-1/2 cups sugar
5 eggs
2 cups cream (or milk)(I use half and half)
i tsp.vanilla
pinch of salt
( I actually used 8 slices of sliced Italian loaf, which is smaller than standard bread. When I use more than 8 slices, it soaks up too much sauce and is rather dry)

Cut crusts from bread and spread eachslice with butter. Then quarter the bread. Place bread buttered side up in oven proof dish. Beat the sugar and eggs together and thena add the cream, vanilla and salt.
Pour over the bread and allow the bread to absorb. (May be refrigerated at this point and baked later). Sprinkle withsome white sugar and place dish into a pan of hot water. Bake in a 350 oven for 45 min to i hour until pudding is set and golden.
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 tsp vanilla

Bring butter, white and brown sugars, and salt to boil and then simmer 3-4 minutes (I actually simmer close to 10 minutes). Remove from heat and add the vanilla. I serve all of this warm. It is very rich and very delicious. I never liked bread pudding until I tasted this recipe.

When WalMart marks down their big containers of small croissants, I make this.

CROISSANT BREAD PUDDING
16 Small Croissants, cut into cubes
1 � cups Milk, whole
1 � cups Cream
2 tsp Vanilla
4 Egg yolks
3 Eggs
� cup Sugar
� cup Raisin (soak in rum for 30 mins if desired)
1. Put croissants and raisins in baking dish
2. In heavy saucepan add milk, cream and vanilla cook over medium heat
3. When mix starts to boil, remove from heat
4. In separate bowl, whisk eggs, yolks and sugar
5. Add a small amount of hot milk mixture to eggs, stirring constantly and pour all egg mixture into milk mixture, mix well
6. Pour over croissants evenly making sure all are submerged
7. Let sit 15 minutes
8. Mix to distribute raisins if needed
9. Bake at 320 for 30-35 minutes

10. Test for doneness with knife inserted near center, should be slightly wet
11. Let cool some, serve warm or cold
    I added some cinnamon with the vanilla, came out really good. I prefer it a more custardy pudding, so next time I will reduce the amount of croissants.

Last year I forgot to add sugar to my pumpkin bread & was wanting to salvage it. Ann T's bread pudding was recommended & it was absolutely delish!

I make these individual puddings whenever I have some extra sandwich bread. They're easy to do and not too rich, especially if made with milk. We like them warm with a little bit of whipped cream on top. I sometimes sprinkle the buttered bread with cinnamon sugar before cubing it and add mini chocolate chips, raisins or other dried fruit.

Individual Bread Puddings

3 slices white sandwich bread
1 cup half-n-half (or milk)
2 large eggs
1 tsp vanilla
1/3 cup sugar
Butter or margarine

Grease 4 large custard cups. Preheat oven to 375.

Butter each slice of bread lightly, cube.

Mix egg, milk, sugar and vanilla.

Divide bread cubes among custard cups, pour custard mixture over bread cubes and mix. At this point you can add raisins, mini chocolate chips, dried cherries or blueberries if desired.

Dot tops with butter (optional).

Place custard cups in a large baking dish and fill dish with hot water to depth of 1-2 inches.

Bake 10 minutes. Sprinkle tops with granulated sugar and bake for an additional 15 minutes or until tops are browned.

I found a recipe here 2-3 years ago for a bread pudding with a sauce made with Jack Daniels whiskey. It started with cubed sour-dough bread.

It was Sooooo good! Best I ever tasted.

I don't remember who posted it, but maybe they will post it here again. I wrote it down, but can't find it now.

Betty

Ann_T's, hands down favorite. I don't make any other versions any more. This summer, I ran into an aquaintance at a party. She was still talking about this bread pudding that I served at a mutual friend's baby shower 3 years ago!

This is my Grandmother's recipe. We used to beg my mother to make it when we were kids. It's best when just cooked, and so hot the caramel almost burns your mouth. Because of the high ratio of eggs and milk to bread, it is very custardy.

DOUBLE BOILER BREAD PUDDING

1 Cup Brown Sugar, packed
3 Slices of White Bread, Buttered
2 Cups Whole Milk
3 Eggs
1 Teaspoon Vanilla Extract
Seedless Raisins

Place the Bread in the top half of the double boiler. Sprinkle in the Raisins. Beat the Eggs, add them to the Milk, Salt, and Vanilla. Pour this mixture over the Bread. The water should be boiling and kept boiling for one hour. Add more water as necessary. Cover the pan and do not stir the pudding at all. When the Pudding is done the center should be set and the edges bubbling. Serve hot or cold.

Steve

This pumpkin bread pudding is a big hit in our house.

Pumpkin Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding:

Preheat oven to 350?F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Peppi