Just make a regular bread and butter pudding. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate.

Thanks for the tips! It did double in bulk during the first rise in the machine. It looked great, much better than it looked for the second rise. Then the machine "punched it down" and I took it out (I was using the whole wheat bread cycle). I did the "lift and fold" type kneading a couple of times with just a wee bit of flour and tried to pinch it, but it was definately slack. I put it in the casserole for the second rise--it kinda rose but not very much. I put a wet paper towel over it that kind of stuck to the sticky dough, and when I removed it, it sort of "degassed" the bread and it went "blat." I tried to get it to raise a little more for a while, but by pressing in on the dough I could tell it was starting to get "over proofed" even though it wasn't rising, so I finally just said what the heck and baked it. I may try it again adding the cereal at the beep time. I just couldn't figure it out, because it looked so wonderful during the first rise. I hardly did a thing to it for the second rise and it just pooped out! The bread wasn't streaked, it just looks that way due to my poor camera/lighting, etc. You know back in the day I learned to knead bread until it has the consistency of an earlobe. With these artisan breads it seems more like the consistency of paper mache!

Not sure if this is the original recipe or not. LIBBY'S PUMPKIN BREAD Printed from COOKS.COM 3 1/2 c. all-purpose flour 1/4 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. each nutmeg, cloves, cinnamon 1 1/2 c. each granulated sugar and packed brown sugar 1 c. oil 2 c. canned pumpkin 4 eggs 1 c. each raisins and nuts (optional) Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

3 cups of sugar 3 1/2 cups of pre-sifted AP flour 2 tsp of baking powder 2 tsp baking soda 1 1/2 tsp of salt 1 tsp (heaping) of cinnamon 1 tsp of nutmeg 1 tsp of ground cloves Heat oven to 325 4 eggs 1 cup of oil (I use veg. oil) 2/3 cu water 1 15oz can of pumpkin 1 cup of chopped nuts 1 cup of raisins In a medium bowl, stir first 8 dry ingredients with a large spoon. Set aside. In a large bowl, beat eggs with a fork, then incorporate next 3 ingredients with a small spoon. With dry ingredient use a large spoon, fold dry ingredients into large bowl with wet ingredients, then mix in nuts & raisins. Grease your loaf pans with either Pam or butter. Spoon half the batter into each loaf pan. Bake 1-1/2 hrs or until wood toothpick inserted in middle comes out clean. Cool bread in pans on wire rack 10 minutes; remove from pan & finish cooling on wire rack. This bread is yummy warm or cool. It also freezes well.