Any good recipes for making bread pudding?

I would love to know i want to try to make it for xmas day?Any good recipes for making bread pudding?
Blueberry Bread Pudding:





Make this easy, decadent recipe the day before, and chill; then bake and serve hot.





1 (16-ounce) French bread loaf, cubed


1 (8-ounce) package cream cheese, cut into pieces


3 cups fresh blueberries, divided


6 large eggs


4 cups milk


1/2 cup sugar


1/4 cup butter or margarine, melted


1/4 cup maple syrup


1 (10-ounce) jar blueberry preserves


Garnishes: fresh mint leaves, edible pansies





Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.





Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.





Bake, covered, at 350掳 for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.





Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.Any good recipes for making bread pudding?
Try this, you will love it.





Cake Doughnut Bread Pudding Recipe





Bread pudding:


1 stick unsalted butter


1 cup sugar


5 large eggs, lightly beaten


2 cups heavy cream


1 1/2 teaspoons ground cinnamon


1 tablespoon pure vanilla extract


1/2 cup raisins


16 cake doughnuts





Rum sauce:


4 tablespoons unsalted butter


1/2 pound confectioners' sugar


Dark rum, to taste











Preheat oven to 350 degrees F.





In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.





Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.





Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.





Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.
';Bread Pudding'; - 8 servings





3 eggs


3 cups milk


1/2 cup sugar


1 tbsp. vanilla extract


1/4 tsp. salt


4 cups soft white bread cubes


1/2 cup raisins or chopped, pitted dates


Whiskey Sauce





1) Preheat oven to 325*. Butter 1 1/2-quart casserole. In large bowl with wire whisk, beat eggs until frothy. Beat in milk, sugar, vanilla and salt until combined. Stir in bread cubes and raisins; let stand 5 minutes. Stir again; pour mixture into prepared casserole.


2) Set casserole in baking pan; place on oven rack. Add boiling water to baking pan to reach halfway up side of casserole. Bake 1 1/2 hours or until knife inserted near center comes out clean. Serve warm with Whiskey Sauce.


(TIP: Soft bread makes a creamier pudding; firm-textured bread yields a firmer pudding.)





';Whiskey Sauce';





1/2 cup butter or margarine


1 cup packed brown sugar


1/3 cup bourbon


1/4 tsp. ground nutmeg





In 1-quart saucepan over medium-high heat, heat all ingredients to boiling. Serve warm over Bread Pudding. Yields 1 cup.
there are a lot of types of bread pudding... did you have a flavor in mind? I have a few different ones but here are some choices... hope u enjoy.





Caramel Apple Bread Pudding





1 loaf (16 ounces) egg bread, such as challah (about 12 cups cubed)


3 red baking apples such as Jonathan


1 lemon


1 tablespoon butter


2 cups plus 1 tablespoon milk, divided


1 cup heavy whipping cream


6 eggs, lightly beaten


1/2 cup firmly packed brown sugar


1 teaspoon Double-Strength Vanilla


1/4 teaspoon salt


1 package (14 ounces) caramels (about 48), unwrapped


1/2 cup toasted pecan halves


Apple Blossom Garnishes (optional)





Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane庐 Adjustable Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.





Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Mix 鈥楴 Masher. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 鈥楴 Scraper庐.





Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker庐. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Pocket Thermometer registers 155潞F in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160潞F.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef鈥檚 Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.





Yield: 16 servings





Nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g


Cook's Tip: If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.


To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.





For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.





Apple Blossom Garnishes


Cut 1 red baking apple in half lengthwise using Santoku Knife; remove stem and seeds using Cook鈥檚 Corer庐. Cut each apple half crosswise into 1/4-inch-thick slices, place cut side down into Small Oval Baker, keeping apple halves together. Microwave on HIGH 2-2 1/2 minutes or until apple slices are softened. Roll up two apple slices together to create each blossom shape.





Pumpkin Bread Pudding


Ingredients:


1 loaf (16 ounces) raisin bread


1 can (12 ounces) evaporated milk


1 can (15 ounces) solid pack pumpkin


1/2 cup plus 3 tablespoons sugar, divided


3 eggs





1 1/2 tablespoons pumpkin pie spice


1 tablespoon orange zest


1/4 cup pecans, chopped


Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)








Directions:


1.Preheat oven to 400掳F. Lightly spray Oval Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside.


2.Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.


3.Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.


Waffle Berry Bread Pudding








1 pkg. frozen plain or buttermilk waffles


1 8 oz. pkg. white chocolate


1 pkg. frozen unsweetened raspberries


1/3 C. granulated sugar


1 T. all-purpose flour


1 8 oz. container sour cream


3 eggs


1/2 tsp. vanilla extract


2 T. icing sugar





Thawed, frozen whipped topping, or ice cream (optional) Preheat oven to 400掳F.





Cut waffles into 1 inch pieces. Coarsely chop white chocolate. Place half of the waffles in deep dish baker. Sprinkle with half of chopped white chocolate and half of the raspberries. Repeat layers. Place baker in microwave oven. Microwave on HIGH 4-5 minutes or until raspberries and waffles are completely thawed.





In Classic Batter Bowl, combine granulated sugar and flour. Whisk in sour cream, eggs and vanilla, until smooth. Pour evenly over top of waffles.





Bake 30-35 minutes or until golden brown and set in center. Let stand 10 minutes. Sprinkle with icing sugar using Flour/Sugar Shaker. Serve topped with whipped topping or ice cream, if desired.





Yields 10 servings.
Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name ';pudding'; without the word ';bread'; and the Belgians call it Bodding. It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit.





The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.





It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices.





Bread pudding should not be confused with Bread and butter pudding.
Bread pudding is one of my favorite things to make. You need cinnamon, sugar, butter, eggs, milk, and bread. I use a 9';x13'; baking dish, spray well with non stick spray. In a large bowl mix eggs (6), cinnamon (1 Tbls), Sugar (3/4 C). Mix well then add in about 6 cups milk. Pour this in baking dish. Butter around 6-8 slices of your favorite bread, white or brown. Lay these on top of the egg mix, and bake at 350 for maybe 30 minutes. Bread will be toasty on top. Can be served with syrup or powdered sugar.
Bread and Butter Pudding





8 slices French bread, each 1/2 inch thick


2 tablespoons butter or margarine, softened


1/2 teaspoon ground cinnamon


3 eggs


2/3 cup granulated sugar


1 teaspoon vanilla


1/8 teaspoon salt


2 1/2 cups milk, scalded and cooled


Powdered sugar, if desired





1. Heat oven to 350掳F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.


2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)


3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.


http://www.bettycrocker.com/Recipes/Reci鈥?/a>
Soak 1 loaf of raisin bread with 2 - 2 1/2 cups of milk. Mix in 2 beaten eggs, 1 1/2 cups of sugar, 1 tablespoon of vanilla and one stick of melted butter. Pour into a greased pan and bake at 350 untill a toothpick comes out clean from the center (about 45 minutes).
This is a recipe I got from Martha Stewart ';Living';. I made it for Thanksgiving last year and it was a big hit. I will probably make it for Christmas this year.





Louisiana Bread Pudding With Whiskey Sauce





Serves 4 to 6


A pan of warm bread pudding transforms day-old bread鈥攑lus eggs and cream鈥攊nto an indulgence. This version has Creole roots, with cubes of baguette and a sauce that鈥檚 flavored by a healthy dose of bourbon.








1/4 cup bourbon





1/2 cup raisins





4 cups 1-inch cubes of day-old baguette (about 1/2 baguette)





1 1/2 cups whole milk





1/2 cup heavy cream





2 large eggs





3/4 cup sugar





1 tablespoon pure vanilla extract





1/8 teaspoon salt





1/8 teaspoon ground allspice





2 tablespoons unsalted butter








For Whiskey Sauce:





1 1/2 cups heavy cream





2 teaspoons cornstarch





1/3 cup sugar





1/3 cup bourbon





1. Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.





2. To make whiskey sauce, bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.





3. Preheat oven to 350掳. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.





4. Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.
My chocoholic wife goes nuts over this one.








CHOCOLATE BREAD PUDDING WITH SPICED CREAM





Yield: 8-10 servings





1 teaspoon unsalted butter


4 large eggs


1 cup firmly packed light brown sugar


1/2 teaspoon ground cinnamon


1/8 teaspoon freshly grated nutmeg


1 teaspoon pure vanilla extract


1 cup semisweet chocolate chips, melted


1/4 cup Grand Marnier or other orange flavored liqueur


2 cups half-and-half


8 slices day-old white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)


2 cups semisweet chocolate chips


Spiced Cream (below)


Spiced Cream





Yield:





Makes 4 cups





1 quart heavy cream


1/4 cup granulated sugar


1/2 teaspoon ground cinnamon


1/4 teaspoon freshly grated nutmeg


Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again untilthe mixture thickens and forms stiff peaks, another 1 to 2 minutes.








Preheat the oven to 350掳F





Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with the butter.





Whisk the eggs, sugar , cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.





Pour half of the mixture into the prepared pan. Sprinkle the top witht the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.





To serve, cut the pudding into 1-inch-thick slices. Top with the spiced cream.





From Emeril's Creole Christmas by Emeril Lagasse


Copyright 1997 By Emeril Lagasse Permission by William Morrow %26amp; Company, Inc.


New York