Any one have any good recipes for Puerto Rican bread pudding?

When I was a little girl I used to see a family member do this type of pudding with stale bread and I could not believe how good it could be! I have asked around and it seems that no one I know remembers how to do it. : (Any one have any good recipes for Puerto Rican bread pudding?
Warm Caramel Apple Bread Pudding


1 small loaf French bread


2 or 3 Granny Smith apples, sliced


1 pound caramels, melted


1 quart cream


6 eggs


4 ounces granulated sugar


1 teaspoon vanilla extract





Cut bread into cubes and toast. Place bread in buttered Pyrex dish, and alternate layers of caramel and apples until full.





Mix cream, eggs, sugar and vanilla extract. Pour over bread and apples. Bake at 300 degrees F in a water bath for 45 minutes to an hour, until set.











Honey Bread Pudding








1-2/3 cups day-old bread cubes


1/4 cup honey


2 tablespoons butter


1/8 teaspoon salt


2 eggs


1/2 teaspoon vanilla


1-2/3 cups hot milk


Place bread cubes in small baking dish. Combine honey, butter, salt, eggs


and vanilla. Slowly stir in hot milk. Pour over bread. Place dish in pan of


hot water to depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or


until pudding is set. Makes 4 2/3-cup servings.














Maple Pecan Bread Pudding





4 cups French bread cubes


3 eggs, beaten


1%26amp;1/2 cups half and half or light cream


1/2 cup sugar


1 teaspoon vanilla


1 teaspoon finely shredded orange peel


1/2 cup orange juice


1/2 cup maple syrup or maple flavor syrup


1/2 teaspoon whole allspice


1/4 teaspoon whole cloves


1 3-inch piece stick cinnamon


1/3 cup small pecan halves, toasted





Preheat oven to 350


Place bread cubes in a 15 x 10 x 1-inch baking pan. Bake in the preheated


oven to 10-15 minutes or until toasted, stirring twice. Reduce oven


temperature to 325. Stir together beaten eggs, half and half, or light cream,


sugar, vanilla, and orange peel in a medium mixing bowl just until combined.


Divide bread cubes evenly among 4 8-to 10-ounce au gratin dishes or


individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake


in the 325 oven about 35 minutes or until a knife inserted near centers comes


out clean. Cool slightly. Meanwhile, combine orange juice, syrup, allspice,


cloves and cinnamon in a small saucepan. Heat to boiling; reduce heat. Cover


and simmer 10 minutes. Remove spices with a slotted spoon. Simmer uncovered,


about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan


halves. Cool slightly. Spoon sauce over warm bread pudding. Serve at once.


Serves 4











Rainforest Cafe COCONUT BREAD PUDDING





1 lb. loaf of white bread, cut into 1-in. cubes


1/2 cup sweetened shredded coconut


1/3 cup dried apricots, julienne cut


30 oz. Coco Lopez cream of coconut


2 cups whole milk


1 tbsp. vanilla extract


6 eggs


1 1/2 cups sugar





For Garnish:


Vanilla Ice Cream


Chocolate Shavings


Whipped Cream


Toasted Coconut


Powdered Sugar





Preheat oven to 350潞F.





Line bottom of a 10x13x3-in. pan with half of the white bread.


Evenly sprinkle half of the julienne apricots and half of the


shredded coconut over the white bread. Top that with the remaining


bread cubes and then the remaining apricots and coconut. Distribute


evenly.


In a sauce pan, heat milk, coconut cream, vanilla and granulated


sugar until the sugar completely dissolves and the milk is tepid but


not hot. Stir occasionally. Remove from heat.


In a separate mixing bowl, beat the eggs, then temper them by slowly


adding 1 cup of warm milk mixture while stirring. Slowly pour the


egg/milk mixture back in the warm milk and stir until well


incorporated.


Ladle the mixture over the bread, making sure all the bread gets


moist.Cover with foil and bake in a water bath for 1 hour. Remove


foil and bake for another 5-10 minutes until golden.





Serve warm with a scoop of vanilla ice cream on one side and whipped


cream on the other. Sprinkle whipped cream with chocolate shavings


and dust bread pudding with powdered sugar. Finish with toasted


coconut on the ice cream.





Serves 6-8Any one have any good recipes for Puerto Rican bread pudding?
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


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1 loaf French bread, 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





1 Preheat oven to 350掳F.





2 Soak the bread in milk in a large mixing bowl. Crush 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掳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


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British Bread Pudding





INGREDIENTS


6 1/4 cups cubed whole wheat bread


1 1/4 cups milk


1 egg, beaten


1/3 cup butter, softened


3/4 cup raisins


1/4 cup dried mixed fruit


1/2 cup brown sugar


1 tablespoon ground nutmeg


1 tablespoon ground cinnamon





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).





In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.





Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.





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Cinnamon Bread Pudding





INGREDIENTS


12 slices cinnamon bread, crusts removed


3 (1 ounce) squares semisweet chocolate


2 cups half-and-half cream


1 cup milk


4 eggs


3/4 cup sugar


1 1/2 teaspoons vanilla extract





DIRECTIONS


Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 4-6 minutes or until hot but not boiling. In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. Cover and microwave at 50% powder for 14-15 minutes or until a knife inserted near the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.


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Caramel Bread Pudding





INGREDIENTS


6 slices day-old bread, cut into 1/2 inch cubes


1 cup hot water


1 cup packed brown sugar


4 eggs, lightly beaten


2 cups warm milk


1/2 cup sugar


1/2 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1/8 teaspoon salt





DIRECTIONS


Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.