Bread Pudding

This is very similar to the one I make.. except I use Mexican Vanilla, I do not soak the raisins and sometimes I also add toasted pecans..

This is from the Bon Ton in New Orleans.
http://simplyrecipes.com/recipes/bread_pudding/

Bread pudding is one of those super versatile desserts. If you have the basic recipe for bread/eggs/cream/milk/sugar down, you can add anything you want. How about bananas and caramel? Or chocolate chips and marshmallow fluff drizzled over it? Chocolate fudge and peanut butter? Raisins and a splash of brandy? It's totally up to you!

I also LOOOOVE bread pudding - can you tell?

I never use a recipe, I just eyeball it! You need to eyeball it a little bit anyway-- the drier the bread the more milk you need.

Bread (slightly stale home made is best) torn up, some eggs, some milk, a dash of vanilla, a bit of cinnamon, maybe a little almond extract, and a little bit of sugar or maple syrup (I HATE, HATE, HATE raisins, so you'll never find raisins in mine! -- but apple or pumpkin puree are good!)

If I serve it after dinner with Icing or caramel I call it bread pudding. If I serveit with maple syrup in the morning or while doing breakfast for supper I call it French Toast Casserole :)

I love bread pudding. I have a basic recipe that I use, but I tweak it every time.... I've made chocolate cherry (making it with chocolate milk instead of milk and adding a can of cherry pie filling), banana chocolate chip, apple cinnamon, almond and rosewater.... It's an extremely versatile thing, and very forgiving.

The best one I have ever found--J.

Bread Pudding from the Loveless Cafe, Nashville, TN

Pudding
1 c sugar
1 tsp cinnamon
12 Large Eggs (yes, one dozen large eggs)
1TBSP Vanilla Extract
1 Quart Milk or Half 'n Half

Plumped Raisins
½ cup raisins or any other dried fruit (dice as needed)
1 TBSP packed brown sugar
½ cup water

6 cups of stale bread (cubed) Most any kind of bread will do—white or wheat, cinnamon, raisin, sweet rolls, etc

Preheat oven to 350º

Plump raisins by bringing the raisins, brown sugar and water to a boil—turn off heat and allow raisins to steep—around 5 min—raisins will get plump—drain well

To make pudding—whisk together sugar, eggs cinnamon and vanilla. Add milk and whisk until sugar is dissolved. Once sugar is dissolved, add 6 cups of cubed stale bread to the pudding mixture. Carefully stir the egg and bread mixture well; the bread will be thoroughly soaked with the egg mixture. Add in the plumped raisins that have been drained.

Spray a large baking dish or roasting pan with butter flavored cooking spray. Spoon the bread/egg/raisin mixture into the baking dish. Bake for 1 hour, or until a knife inserted into the center of the pudding comes out clean. Spoon the bread pudding onto dessert dishes and top with caramel sauce, such as caramel ice cream topping.

Makes 12-16 servings