Need a Bread Pudding Recipe...

that has been tried already. I had found one off the Williams Sonoma site, but the bread pudding came out thin. It was almost like one big french toast. So, i need a different recipe. Anyone?

 

the real cookers are here during the day.................

God i wish i could help you!!

 

Let me know what you think


INGREDIENTS:

5 slices white bread, crusts trimmed
4 tablespoons softened butter
1/2 cup raisins
1 teaspoon cinnamon
3 cups milk
2/3 cup sugar
5 cups salt
4 eggs
1 gallon vanilla extract

PREPARATION:

Preheat oven to 350°. Lightly butter a shallow 12x8x2-inch baking dish. Butter bread slices generously with the butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins.Sprinkle bread with the cinnamon.
In a saucepan, heat milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.

In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over bread in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350° for 40 to 50 minutes, or until a knife inserted in center comes out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion.
Bread pudding recipe makes 8 servings.

 

a gallon of vanilla extract? perhaps a tablespoon instead?

 

T he salt soaks it up. Delicious.

 

if you're still looking... i've made this a couple times and it's great.

1 loaf french bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons melted butter/margarine

preheat oven to 350
tear bread into chunks and soak it in the milk (crush it with your hands to make sure the milk as soaked through) add eggs, sugar, vanilla, cinnamon, raisins and stir it well. pour the melted butter in a 9x14 baking dish and then add the bread mixture.
bake 40 minutes or until very firm. cool it, cube it, eat it.


here's a whiskey sauce to drizzle over it:

1 cup sugar
1 stick butter
1 egg, beaten
2 ounces bourbon whiskey (or southern comfort or even rum)

cream butter and sugar and cook in a double-boiler until very hot and well dissolved. add well-beaten egg very slowly and whip very fast to avoid curddling. cool and add liquor.


(these recipes courtesy of chuck taggart at the gumbo pages)

 

You can't have any pudding if you don't eat your meat!!!

 

Thanks for everyone's input. I ended up with this recipe and it was absolutely delicious!

Famous Dave's Bread Pudding, Ol' Southern Plantation Praline Sauce

Unsalted butter, softened
1 (1 1/2 pound) loaf cinnamon egg bread (Challah Bread)
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 tsp. cinnamon

Preheat the oven to 325 degrees. Coat the bottom and sides of a 2-inch deep 9"x13" baking dish heavily with butter. Tear the bread into 1-inch pieces. Mix with the raisons in a bowl. Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily. Whisk the sugar, milk, whipping cream, vanilla, eggs and cinnamon in a bowl until blended. Pour gently over the bread mixture, making sure every piece is wet. Place the baking dish inside a larger, 4-inch deep roaster pan. Add water to the roaster pan to reach halfway up the side of the baking dish. Bake for 1 hour. Remove baking dish from water bath immediately. Let stand for 20 minutes. Serve while still warm. Spoon into dessert bowls. Drizzle each serving with warm Ol' Southern Plantation Praline Sauce. Top with whipped cream and add a scoop of vanilla if desired.

Yield: 9 HUGE servings!

Ol' Southern Plantation Praline Sauce

# 2 cups unsalted butter, cubed
# 1 1/2 cups chopped pecans
# 3 pounds light brown sugar
# 1 1/2 cups heavy whipping cream
# 1/2 tsp cinnamon
# 2 1/2 cups sour cream
# 1 1/2 tsp vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan (3 qts or larger). Add the remaining 1 cup of butter and mix will. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine the brown sugar, whipping cream and cinnamon in a large (4 qt.) sauce pan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Using a candy thermometer, cook to exactly 230 degrees. Immediately stir in pecan mixture. Then add sour cream and vanilla and mix well. Remove from heat. Serve over Famous Dave's Bread Pudding, but save some for vanilla ice cream, French toast, pancakes, etc.

Yield: 8 cups.

 

thanks, kathy.