Recipes for Bread Pudding?

I need to make Bread Pudding for points in my cooking class. Why I couldn't get the jell-o for point.Some one please help I have no idea what bread pudding is.What do I need to buy?Recipes for Bread Pudding?
Bread Pudding II








INGREDIENTS:





* 6 slices day-old bread


* 2 tablespoons butter, melted


* 1/2 cup raisins (optional)


* 4 eggs, beaten


* 2 cups milk


* 3/4 cup white sugar


* 1 teaspoon ground cinnamon


* 1 teaspoon vanilla extract





DIRECTIONS:





1. Preheat oven to 350 degrees F (175 degrees C).


2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.


3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.


4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.Recipes for Bread Pudding?
Banana Walnut Bread Pudding with Buttery Rum Sauce


Recipe Summary


Difficulty: Medium


Prep Time: 20 minutes


Inactive Prep Time: 45 minutes


Cook Time: 50 minutes


Yield: 10 servings





5 tablespoons unsalted butter


8 cups day-old white bread, such as French or Italian, cut into 1-inch cubes (toast if fresh)


2 cups heavy cream


2 cups milk


4 large eggs


1 cup light brown sugar


1/2 cup granulated sugar


2 teaspoons vanilla extract


1 1/2 teaspoons ground cinnamon


Pinch freshly grated nutmeg


Pinch salt


5 tablespoons banana liqueur


2 cups mashed ripe bananas, about 4 small


3/4 cup chopped walnuts, toasted


Buttery Rum Sauce, recipe follows


Whipped Cream, for garnish


Fresh mint sprigs, for garnish





Preheat the oven to 350 degrees F.





Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.





Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes. Using a rubber spatula, toss to evenly distribute the butter.





Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine. Pour the cream mixture over the bread cubes and stir to combine. Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.





Stir in the mashed bananas and walnuts. Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Prepare the Buttery Rum Sauce while the pudding is baking.





Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving. Serve warm with Buttery Rum Sauce and whipped cream, if desired.





Buttery Rum Sauce:


8 tablespoons unsalted butter, melted


3/4 cup heavy cream


1 cup sugar


2 egg yolks, beaten lightly


1/3 to 1/2 cup rum, to taste





In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum, stir to combine, and allow to cool slightly. Serve warm with Banana Walnut Bread Pudding. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)





Yield: 2 1/4 cups
It's a yummy, rich dessert, that's actually really easy to make. Here's a typical recipe:





http://www.foodnetwork.com/food/recipes/鈥?/a>





It's best when made with old, good bread (something chewy, not a fluffy bread like wonder bread). If you don't have time, you can make do by getting a loaf of french bread or something similar, slice it up, put the slices on a cookie sheet, and pop them in a warm oven for a 5-10 minutes until they start to dry out. Not crucial, but it will help the pudding hold together better. Don't skimp on the time that you soak the bread in the cream and eggs, though, else the pudding will tough chewy parts in it.





You can skip the bourbon and add more half-and-half instead. And instead of the spiced cream topping, to make things easier on yourself, you can just put whipped cream or cool whip on top. Sprinkle a little cinnamon on top of each serving for a nice touch.
Hey, don't worry. Go to the following web site: www.foodnetwork.com, if you don't find it there, try www.kraftfoods.com. Good luck! Sometimes these websites have a grocery list you can print.