does anybody know how to make bread pudding?

This is one of my favorites and I also like banana choc.chip bread pudding......

Strawberry- Chocolate Chip Bread Pudding

Strawberry- Chocolate Chip Bread Pudding

Quite possibly the best bread pudding you'll have...

One 1 lb. loaf sliced challah or firm-textured white bread,

preferably sandwich cut

5 T unsalted butter, at room temperature

1 pint strawberries

1 cup + 2 Tbsp. granulated sugar

1/3 cup slivered almonds

1/3 cup chocolate chips,, preferably mini

1 quart half and half or light cream

4 large eggs

5 large egg yolks

1 T vanilla extract

Place rack in center of oven. Preheat oven to 350°F.

Lightly butter one side of all of the bread slices with 4 T. of the

softened butter. Set the bread, buttered- side- up, on a large baking

sheet and bake for 15 minutes, or until lightly toasted.

Meanwhile, hull and thickly slice the strawberries. Put them in a

bowl and sprinkle them with 2 T. of the sugar. Toss and set aside.

When the bread is toasted, reduce oven temp. to 325°F. and set a

large roasting pan half-filled with hot water on the middle rack to

act as a water bath. Trim the crusts off the bread and cut each slice

of bread diagonally in half into triangles.

Use the remaining 1 T. butter to grease a 9x12-inch baking dish at

least 1½-inches deep. Line the sides of the baking dish with the

pieces of bread, points up. Line the bottom of the dish with more of

the bread. Stand the remaining bread, points up, wedged between the

bottom slices. (Don't worry if there are some spaces in between the

slices or if the pieces standing up lean over a bit.)

Scatter the almonds and chocolate chips over the bread and between

the slices. Lift the strawberries with a slotted spoon, leaving any

juices behind, and scatter them around the baking dish.

In a large saucepan, heat the half-and-half and the remaining 1 cup

sugar over moderate heat, stirring to dissolve the sugar, until the

mixture is hot but not boiling.

In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk

in vanilla. Remove the hot half-and-half from the heat and

immediately whisk in the eggs. Pour the custard through a sieve into

the baking dish. Set the dish in the roasting pan in the oven and

bake for 35 to 40 minutes, or until the custard is just set. Remove

from the water bath and serve warm, at room temperature, or chilled.

What in the name of goodness is that?! Never heard of it!! Ha ha... a pudding I've never had... who'd have thunk! I know my mum makes a mean bread and butter pudding - serve warm with custard... divine. All you do is use day old white bread, butter it all, layer it into a baking tray until the tray is full, you can sprinkle your favourite dried fruit in between the layers if you like. Then whisk together egg yolks, sugar and either single cream or a mixture of milk and cream together with some cinnamon and nutmeg (i hate nutmeg so i leave that out!) and pour it over the whole lot letting the bread soak it all up - my mum actually kind of squishes it all to make sure the bread is all squidgy - then bake in a preheated oven at 180 degrees for about 45 minutes until it's going golden brown and crisy on top but is still all gooey and delicious underneath.

1 - 6-pack day old danishes

custard:

2 c. whole milk

1 c. heavy cream or half and half

3 eggs

1/2 c. brown sugar

1/2 c. white sugar

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. salt

1/2 c. pecans, chopped

sauce:

In a double boiler:

1 1/2 c. sugar

5 oz. evaporated milk, heavy cream or half and half

4 T. butter

1 whole egg + 1 egg yolk, beaten

Directions:

I went to Kroger's and found a 6-pack of Schnecken Danishes. Day-old and stale, just the way I like em. I paid 99 cents.

Chop into cubes.

Whisk custard ingredients well and pour over your danish cubes. Sprinkle pecans over top and dunk everything to get it all coated.

Put the dish in the frig and let the bread soak up the custard for about an hour.

About half way through, stir it up so that the top bread cubes get soaked too.

Bake off in a 350* oven for an hour. If the edges are looking too brown, lay a piece of foil over the top during the last 15 mins. or so of baking time.

While your pudding is cooling, make the sauce.

Whisk often and DO NOT LET THIS BOIL!

Take your time, I promise it's worth it.

This will start out thick, as it heats it will thin out, then as it cooks it will thicken back up and get sticky and viscous looking.

At the end, after off the heat, whisk in 3 T. rum.

Slather all this over your bread pudding and enjoy!

Well you don't need currants but every recipe is different. Mine is quite plain and good.

1 tbsp. butter

1/4 cup sugar

Cream well in a 1 quart casserole dish

Add 5 beaten eggs. Stir well. Add 1 tsp vanilla and 1 cup bread crumbs. Fill to within one inch from the top with whole milk and stir well. Put grated nutmeg on top. Bake at 300 for an hour.

My favorite bread pudding:

Servings 10

US METRIC

INGREDIENTS (Nutrition)

2 cups fresh peaches - peeled, pitted and halved

1 (14 ounce) can sweetened condensed milk

3 eggs, lightly beaten

1 1/4 cups hot water

1/4 cup butter, melted

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups French bread, torn into small pieces

CARAMEL SAUCE

1/2 cup brown sugar

1/2 cup butter

2 tablespoons light corn syrup

1 tablespoon rum

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DIRECTIONS

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

FOOTNOTES

Cook's Note

If you prefer, you can omit the rum and use 2 teaspoons of vanilla extract in the caramel sauce instead.

Ingredients

200g/8oz bread, preferably stale, crusts removed

250ml/½ pint milk

150g/6oz mixed dried fruit

50g/2oz mixed peel, chopped

50g/2oz soft brown sugar

50g/2oz suet

2 tsp mixed spice

1 large egg, beaten

ground nutmeg (optional)

icing sugar or caster sugar to decorate

Method

1. Break bread into small pieces and place in a mixing bowl.

2. Pour over the milk and leave to soak for 30 minutes, then beat out the lumps with a fork to form a smooth mixture.

3. Add the fruit, mixed peel, sugar, suet, spice and egg and mix well.

4. Pour the mixture into a greased 18cm/7in square tin, smooth the top and sprinkle with nutmeg if liked.

5. Bake at 180C/350F/Gas4 for about 1-1½ hours until browned. Cool in the tin.

6. Cut the pudding into squares and sprinkle with caster or icing sugar. Alternatively serve hot with custard or cream.

Bread (soaked in water)

1/2 the amount of suet to bread

Currants (same amount as bread)

1/2 the amount of sugar to bread

Squeeze the bread, add the other ingredients, mix together. Put in a greased, oven proof dish gas mark 7 30 mins.

Strawberry Sauce, if desired

2 tablespoons granulated sugar

1 teaspoon cornstarch

1/4 cup water

1 1/2 cups fresh or frozen (partially thawed) unsweetened whole strawberries, sliced

Bread Pudding

1 cup mashed very ripe bananas (2 medium)

1/4 cup packed brown sugar

1 1/3 cups soymilk

2/3 cup fat-free egg product

1 teaspoon vanilla

4 cups 1-inch-cubes white whole-grain bread or French bread

1/4 cup miniature semisweet chocolate chips

Garnish, if desired

Frozen (thawed) fat-free whipped topping

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1. In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.

2. Heat oven to 350ºF. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.

3. In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.

4. Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.

High Altitude (3500-6500 ft): No change.

Try this recipe for bread pudding -

http://thefoody.com/baking/breadpudding.html

I make this in a restaurant & everyone loves it.

BREAD PUDDING

DRY BREAD

1/2 CUP RAISINS, SOAKED

1 t. CINNAMON

1/2 C. SUGAR

2 CUPS MILK

2 T. MELTED BUTTER

4 EGGS, SLIGHTLY BEATEN

2 t. REAL VANILLA

--------------------------------

SPRAY PAN FIRST.POUR ALL INGREDIENTS OVER BREAD & BAKE @ 350 DEGREES. FOR 55-60 MINUTES.

SAUCE

1/2 CUP BUTTER

1 EGG

1 CUP SUGAR

3 T. REAL LEMON JUICE

---------

HEAT BUTTER & SUGAR IN DOUBLE BOILER UNTIL SUGAR DISSOLVES. POUR IN FOOD PROCESSOR OR BLENDER. ADD EGG @ TOP SPEED IN HOT MIXTURE, SO EGG DOESN'T SCRAMBLE. ADD LEMON JUICE.