LOL!! I can't imagine throwing away perfectly good food just because it's left over. Or throwing away a block of cheese when you can cut off the offending bit. Do people do that? The bread pudding was good hot, but it was approaching awesome as it cooled, and this kind of thing is always better the next day.

It's like my friend's mac and cheese. The best I've ever tasted, but so rich you can only eat a spoonful (which is good because you should only eat a spoonful). I love custards, and make bread pudding with 2% fat milk, eggs, no butter and only a little sugar. :) It's really good! So, Fawnridge, is this your declaration against going non-dairy? Or just living vicariously?

This is the one I use. I made it first for a school event using sourdough bowls from another school event. I couldn't use a whiskey sauce (no alcohol permitted), but the caramel is great with it. The Best Bread Pudding 2 eggs 2 tablespoons melted butter 2 tablespoons vanilla 2 1/2 cups milk 2 cups sugar 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes 1/3 cup pecans, chopped finely Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top. While the bread pudding is baking, make one of the sauces Whiskey Cream Sauce: 1/2 cup sugar 1 stick butter 1/2 cup cream 1/4 cup Jack Daniels Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding. Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently. Caramel Sauce 1/2 c butter 1/2 c brown sugar 1/2 c white sugar 1 half pint container whipping or heavy cream Stir together over medium heat until it boils. Remove from heat and add 1 tsp vanilla. Serve.

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 For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish. 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. 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. 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 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. 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.