Does anyone have a delicious and easy recipe for bread pudding?

I have tried this one alot of times and I'd like to share this recipe with you. Hope you like it ----quote--- Bread Pudding Recipe Bread Pudding: 9 - 10 cups of bread cubes, (crusts left on or removed) cut into bite sized pieces Custard: 4 large eggs 1 cup (200 grams) granulated white sugar 1 1 /2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 4 tablespoons (28 grams) unsalted butter, melted and cooled 4 cups (960 ml) half & half, milk, light cream or a combination thereof Variation: Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum. Note: Use breads (or a combination thereof) like French, Broiche, Challah, Croissant, Italian, or Panettone.

The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones. Fruit: (Optional) - 1 large peeled and cored tart apple, diced - about 1 - 2 cups of fresh berries (raspberries, blueberries, blackberries) - one large diced banana and 2 ounces of chopped white or dark chocolate - 1 cup sultanas (raisins) - 1 cup of chocolate chips Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.

Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room to fill with water. For Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon).

Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream). Assemble: Place the bread cubes and fruit (if using) in the baking dish.

Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard. Prepare a water bath.(A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Remove the bread pudding from the water bath and cool slightly before serving. Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream. Makes one 9 x 13 bread pudding (serves about 8 - 10 people) ---end quote.

Here's a recipe our family enjoys. It's on the "healthy side" and yet it STILL tastes good! This recipe is from "Secrets of Fat-Free Cooking" by Sandra Woodruff, RD.

Whole Wheat Bread Pudding 5 slices stale whole wheat bread 1/3 cup dark raisins 1/2 cup sugar 1/2 teaspoon ground cinnamon 2 cups skim milk 1/4 cup plus 2 tablespoons fat-free egg substitute 1 1/2 teaspoons vanilla extract 1. Cut bread into 1/2 inch cubes. There should be 5 cups of cubes.2.

Place bread cubes in a medium-sized bowl. Add the raisins, and toss to mix. Set aside 3.

Place sugar and cinnamon in a medium sized bowl, and stir to mix well. Add milk, egg substitute, and vanilla extract and stir to mix well.4. Pour milk mixture over bread cube mixture, and stir gently to mix.

Let mixture set at room temperature for ten minutes.5. Coat a 1-1/2 quart casserole dish with nonstick cooking spray, and pour the bread mixture into the dish. Bake at 350 degrees for 1 hour or until a sharp knife inserted in center of the pudding comes out clean.

Let set for at least 20 minutes before serving. My Note: You can use 2 eggs in place of the egg substitute and 1% milk. Results are still delicious!

I haven't tried making my own bread pudding but here's one I sense so delicious by just looking at its picture. The ingredients are easily found and the procedure is easy. Try it.

€œPeanut Butter Bread Pudding This delicious bread pudding is wonderful with chocolate sauce, or add about 1/2 cup of mini chocolate chips to the mixture just before baking. Ingredients: • 6 ounces torn French or Italian bread, about 4 to 5 cups • 3/4 cup creamy peanut butter • 4 cups 2% milk, divided • 2/3 cup brown sugar • 1/3 cup granulated sugar • 3 teaspoons vanilla • 4 large eggs • 1/2 cup mini chocolate chips, optional Preparation: Butter an 11x7-inch baking dish. Heat oven to 350°.

Put torn bread into a medium bowl. Beat 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend. In a saucepan, combine peanut butter, the remaining 1 cup milk and sugars.

Heat the mixture over medium heat until peanut butter is melted and mixture is smooth. Blend the peanut butter mixture into the bread mixture. Add mini chocolate chips, if desired.

Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set. Serve with a chocolate sauce or Easy Raspberry Sauce. €.

This is a recipe that I like from Delia Smith for Spiced Bread Pudding; "8 oz (225 g) white or brown bread, crusts removed 2 teaspoons mixed spice whole nutmeg 4 oz (110 g) sultanas 1 oz (25 g) currants 1 oz (25 g) raisins 2 oz (50 g) whole candied lemon or orange peel, chopped 3 tablespoons brandy 10 fl oz (275 ml) milk 2 oz (50 g) butter, melted, plus a little extra for greasing 3 oz (75 g) dark soft brown sugar 1 large egg, beaten grated zest ½ orange grated zest 1 lemon 1 tablespoon demerara sugar Begin by placing the sultanas, currants, raisins and candied peel in a bowl. Pour over the brandy and leave aside to marinate. Then, in a large bowl, break the bread into ½ inch (1 cm) pieces.

Add the milk, then give the mixture a good stir and leave it for about 30 minutes so the bread becomes well soaked. Pre-heat the oven to gas mark 4, 350°F (180°C). Next, mix the melted butter, sugar, mixed spice and beaten egg together and then add to the second bowl.

Now, using a fork, beat the mixture well, making sure there are no lumps, then stir in the marinated fruits, with any brandy remaining, and also the orange and lemon zest. After that, spread the mixture in the baking dish and sprinkle the sugar over it, along with some freshly grated nutmeg. Bake on the centre shelf of the oven for about 1¼ hours.

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