Does anyone know any really good bread pudding recipes?

Sugar Pie’s Almost Famous Sourdough Bread Pudding with Southenrn Comfort Sauce

4 cups milk

4 eggs

¾ cup brown sugar

1 Tbsp. melted butter

¼ tsp. kosher salt

2 tsp. vanilla

4 cups stale sourdough bread cubes (use day-old bread, or cut up fresh and leave out overnight)

In a large bowl, whisk milk, eggs, sugar, butter, salt, and vanilla together. Add bread cubes, toss well, and let soak until all liquid is absorbed. (You can add up to 1 cup extra milk if there is no liquid to be absorbed after tossing.) You want cubs moist but not sitting in a soup.

Grease a 9”x13” baking dish. Add bread mixture to pan. Place pan in an even larger dish of water to form a water-bath, and bake at 350ºF for about an hour. (Without the water bath, the pudding will rise too high when baking, then fall and be too dense after removal from oven.)

To make the Southern Comfort Sauce: In a small saucepan, place ½ cup brown sugar, ¼ water, and 3 Tbsp. of butter. Bring this to a boil, stirring occasionally. REMOVE from heat, and then stir in 2-3 oz. of Southern Comfort whisky. Stir well and ladle over warm bread pudding.

Bread Pudding Recipe Ingredients Bourbon Sauce: * 1/2 cup (1 stick) butter, melted * 1 cup sugar * 1 egg * 1 cup Kentucky bourbon whiskey Bread Pudding: * 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups) * 1 qt milk * 3 eggs, lightly beaten * 2 cups sugar * 2 Tbsp vanilla * 1 cup raisins (soaked overnight in 1/4 cup bourbon) * 1/4 teaspoon allspice * 1/4 to 1/2 teaspoon cinnamon * 3 Tbsp unsalted butter, melted Method Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth. Bread Pudding: 1 Preheat oven to 350°F. 2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture. 3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins. Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

I've tried tons of bread pudding recipes. This is my family's fave.

Green Apple Bread Pudding

5 tbsp unsalted butter, melted

1/2 large baguette, cubed

1 cup green apple, peeled and diced

3 tbsp raisins

2 egg yolks

2 whole eggs

1/3 cup sugar

1 1/4 cups whipping cream

1 cup milk

2 tsp vanilla extract

4 tbsp Irish cream (optional)

sugar, for sprinkling

maple syrup, for brushing

Directions:

Preheat oven to 350° F. Brush the bottom and sides of a 9-inch square baking dish with half the melted butter. Toss bread cubes, apples and raisins together with remaining melted butter and spoon into baking dish.

Whisk together egg yolks, whole eggs and sugar. Whisk in cream, milk and vanilla. Pour over bread cubes and press down gently on bread to help soak in. Let stand for about 15 minutes. If you wish, drizzle with Irish cream.

Place baking dish in a water bath and sprinkle top of pudding with sugar. Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.

Remove baking dish from water bath. Brush maple syrup over surface of pudding. Serve warm.

Yield: 1 9-inch square baking dish. Makes 6 servings.

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CROISSANT BREAD PUDDING

16 Small Croissants, cut into cubes

1 ½ cups Milk, whole

1 ¾ cups Cream

2 tsp Vanilla

4 Egg yolks

3 Eggs

¾ cup Sugar

¾ cup Raisin (soak in rum for 30 mins if desired)

1. Put croissants and raisins in baking dish

2. In heavy saucepan add milk, cream and vanilla cook over medium heat

3. When mix starts to boil, remove from heat

4. In separate bowl, whisk eggs, yolks and sugar

5. Add a small amount of hot milk mixture to eggs, stirring constantly and pour all egg mixture into milk mixture, mix well

6. Pour over croissants evenly making sure all are submerged

7. Let sit 15 minutes

8. Mix to distribute raisins if needed

9. Bake at 320 for 30-35 minutes

10. Test for doneness with knife inserted near center, should be slightly wet

11. Let cool some, serve warm or cold

I added some cinnamon with the vanilla, came out really good. I prefer it a more custardy pudding, so next time I will reduce the amount of croissants.

BREAD & BUTTER PUDDING

1 loaf bread

Marg and jam

2 eggs

1 litre Milk

2oz sugar

2oz Sultana's

Spread the bread with the marg and jam, remove the crusts and cut into triangles.

Layer an dish with the slices sprinkling sultanas in between the layers.

Beat the eggs and add milk and sugar pour over bread.

Place in a pre heated oven 350°for 45 mins

capirotada (mexican bread pudding)

1 (1 lb) loaf of white bread

2 tablespoons butter

1 cup raisins

1 cup drained pineapple chunks

4 ounces colby longhorn cheese

3/4 cup chopped walnuts

10 cinnamon sticks

2 cups white sugar

2 cups of water

preheat oven 350 degrees. combine the water with the cinnamon and the sugar in a medium sauce pan and bring to a boil, then let simmer about 15 mins. set aside. toast the bread and butter, each slice on one side. put toast in a single layer in large casserole dish. then sprinkle with the nuts, pineapple and raisins. slice the cheese and add on top of the fruit/nuts. repeat layers until all ingredients used, but make sure there's enough cheese left over to place on top. pour cinnamon and syrup mixture over the top. bake for 30 minutes, remove from oven and let cool for 15 minutes. serve with rainbow colored candy sprinkles to make it festive looking =].