This forum is very dead. Better try the Cooking forum or the Kitchen Table.

I have one;

Grandma Jackson's Bread Pudding

Posted by phyllis__mn (My Page) on Tue, Nov 9, 10 at 13:50

This is my mother's bread pudding. I'm copying it as I sent it on to one of my kids!
(I just named it that!!!)

Scald 4 cups milk.
Add 2 cups dry bread cubes,
1 tsp. vanilla
1/4 tsp. salt
3/4 cups sugar
1 Tbsp. butter

Beat 4 eggs. Add a little of hot mixture slowly over the eggs; then mix all
together. Here, I throw in a good handful of raisins.

Pour into greased baking dish (I'm using a 7x11 Pyrex dish, so you can judge
size) Place dish in a pan of water and bake at 350 degrees for about 50
minutes. Use the knife test for doneness.

Oh, yes, I sprinkled a little cinnamon on top before baking.

Here is another one Croissant Bread pudding

One of the signature dishes served on the Holland America cruises is their bread pudding. I'm not a cook, and maybe this is too much work, but it really is delicious.

Holland America’s Bread Pudding

Cinnamon Sugar

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Bread Pudding

4 large eggs

1 large egg yolk

3/4 cup granulated sugar

2 1/2 cups whole milk

2 1/2 cups heavy cream

3 tablespoons rum, bourbon or Grand Marnier

1 tablespoon vanilla extract

1 tsp. lemon zest

3/4 teaspoon freshly ground nutmeg

1/4 teaspoon table salt

12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)

1 1/2 tablespoons unsalted butter, melted, plus extra for greasing pan

Instructions

1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.

2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.

3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, lemon zest, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.

4. Remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds.

5. Pour puree into soaked bread and stir to combine. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve with Crème Anglaise.

Crème Anglaise:

1/2 vanilla bean , halved lengthwise

1 1/2 cups whole milk

5 large egg yolks

1/4 cup sugar

Pinch salt

Instructions

1. With paring knife, scrape vanilla seeds free from pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return mixture to medium heat, and heat until steaming, about 1 minute.

2. Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly. Return mixture to simmering milk all at once, whisking vigorously and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175 to 180 degrees on instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing piece of plastic wrap flush against surface to prevent sauce from forming skin. Cover and refrigerate until ready to use, up to 2 days.