Any body have bread pudding recipes?

I need bread pudding resipe and manu and recipe for Kids birthday party.Any body have bread pudding recipes?
Bread Pudding in a Double Boiler


¾ cup brown sugar


3 slices white bread slices


1 cup 1% low-fat milk


½ teaspoon vanilla


⅛ teaspoon salt


⅛ teaspoon cinnamon


3 eggs


Grease double boiler with butter. Place brown sugar in double boiler, and


over that put cubed bread. Beat eggs, milk, salt, vanilla. Pour over bread


cubes. Do not stir. Put over boiling water and cover. Cook 1 hour.





Categories:


Desserts








Source





Scandinavian Home Cooking, p. 35


Servings/Yield





6 servingsAny body have bread pudding recipes?
Here is the recipe I know.











Ingredients:





* 2 eggs, slightly beaten


* 2 1/4 cups whole milk


* 1 teaspoon vanilla


* 1/2 to 1 teaspoon cinnamon


* 1/4 teaspoon salt


* 2 cups 1-inch bread cubes


* 1/2 cup brown sugar


* 1/2 cup raisins or chopped dates





Preparation:


In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.


Makes 4 to 6 servings.
BREAD PUDDING





1 cup bread


2 cups milk


2 eggs


2 Tablespoons sugar


1/4 cup sugar


grated lemon rind


lemon flavoring





Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.


Separate eggs.





Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.





Pour into buttered baking dish and set in pan of water to bake until it sets.





Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.





Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.
I would go to www.allrecipies.com were I you. Allrecipes is my favorite website for recipes. Allrecipies offers different variations of the same recipes, allows you to calculate ingredients needed for different numbers of servings, and you can read what other people who have made the same recipe think about it. Good luck!
here's a couple different ones from my cook book





Daves “Nappin” Bread Pudding


David Herzog





1 loaf sweet, sour dough bread, cut into 1” squares


Cinnamon


½ c. raisins


8 large eggs


1 ½ c. warm water


2/3 c. non-dairy powdered coffee creamer


2/3 c. sugar


1 ½ Tbs. vanilla


2 Tbs. your favorite rum





Line a 10” Dutch oven with tin foil, being careful not to tear or puncture the foil. Cut bread into 1” squares. Set aside


Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.


Place a layer of bread in the bottom of the oven, slightly overlapping the pieces of bread. Sprinkle half the raisins over the bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle remaining raisins on the second layer of bread, then a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.


Layer the remaining bread on top, being sure to cover all the raisins under the first 2 layers. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot


Serves 6 to 8





Brioche and Berry Bread Pudding with Lemon Fondant


Prep Time: 30 min


Inactive Prep Time: 15 min


Cook Time: 25 min


Serves: 6 to 8 servings





Brioche Bread Pudding:


Butter, room temperature


4 eggs


3/4 cup whole milk


3/4 cup heavy cream


1 tablespoon vanilla extract


1 teaspoon lemon zest


1/2 cup sugar, plus more for dusting and topping


4 large slices brioche bread


2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish


Lemon Fondant:


2 cups powdered sugar


2 tablespoons water


2 lemons, zested and juiced


Butter and sugar 6 (6-ounce) ramekins.


In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.


Preheat the oven to 350 degrees F.


Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.


Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.


Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.


Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.





African Twist Bread Pudding





3 large eggs, lightly beaten


1 c. milk


1/3 c. dark brown sugar


½ tsp. pumpkin pie spice


or


pinch cinnamon, pinch nutmeg


pinch ground ginger, pinch mace





1 tsp. vanilla


1 c. canned yams mashed


3 ½ c. cinnamon rolls or sourdough bread, cubed


1/3 c. dried cranberries


1/3 c. chopped pecans (optional)





Honey Rum Sauce


½ c. water


1/3 c. powdered nondairy coffee creamer


½ c. powdered sugar


3 Tbs. corn starch


2 Tbs. coconut flavored rum


1 tsp. Barenjager (honey flavored Jagermeister) or 1Tbs. honey


1 tsp. vanilla





Home oven:


Preheat home oven to 325°. Combine eggs, milk, sugar, spice(s), vanilla, and yams, mix with a wire whip until well combined. Grease or spray non stick food spray into an 8X8X2 inch pan.





Dutch oven:


Grease or spray non stick food spray into an 8” or 10” Dutch oven. Pour bread cubes into baking pan or Dutch oven. Pour egg mixture over bread cubes, then add cranberries and nuts. Lightly stir all ingredients together to incorporate nuts and cranberries and to get all the bread moist with egg mixture. Let stand 30 minutes before baking.


Place pan in oven at 325° and bake 30 to 35 minutes or until a knife inserted in the center pulls out clean. Or in Dutch oven bake over 5 coals for an 8” or 7 coals for a 10” oven and cover and place 10 coals on top an 8” or 11 coals on a 10” lid and cook 35 to 40 minutes, or until a knife inserted in the center pulls out clean.


SAUCE:


In a small sauce pan or 6” Dutch oven, combine water, creamer, powdered sugar, and cornstarch to a simmer, stirring consistently. Add remaining ingredients and stir until slightly thickened. Serve over individual portions unless everyone wants sauce then pour over entire bread pudding and let set 5 minutes before serving, allowing sauce to thicken further. Serves 8 to 10