I love this bread pudding:
I used to make it when I was really broke (35+ years ago), and used Hershey’s cocoa and regular milk. Couldn’t afford the expensive ingredients. But I’ve never forgotten it. 
2 Likes
I will try it out next week !
1 Like
I did that as well recently, and really liked the results.
Made caramel with 1/2 cup sugar and covered base of 6” soufflé dish.
Cut up 4 day-old croissants, and squished them into dish, together with a handful of raisins.
Beat 4 large eggs and added 1 tsp vanilla. Slowly poured 2 cups hot whole milk into the eggs, while whisking.
Poured mixture over the croissants, and allowed them to soak; took no time.
Baked in a water bath (1/2” water) in a pre-heated 350°F oven 30 minutes.
Served warm. It tasted like there was alcohol in it, but there wasn’t. I think that may have been the raisins. Very pleasant!
3 Likes
Haven’t made it, and likely won’t (as I’m the oddball who doesn’t love chocolate in bread pudding), but this looks easy and likely tasty:
3 Likes
You’re not an oddball. Chocolate doesn’t belong in bread pudding. Or rice pudding, for that matter. 
4 Likes
But caramel (care-ah- mell, not kar- mull) sauce might, right?
3 Likes
I got shot down by the mods in CH for pointing that out! 
2 Likes
It is kar-mull in the case of North Dakota caramel rolls/ buns.
Gotta go with the regional pronunciation. In my opinion LOL
People sound really pretentious when they are located in southwestern Ontario or Mississauga, and pronounce basil baaazil.
1 Like
I make salted caramel sauce often. Sugar, butter, cream, and salt. It is delicious on lots of things, but the best is apple pie. I may try it on bread pudding, perhaps with a bit of some sort of whiskey.
1 Like
Well, that’s a shame! After all caramel is three syllables.
I almost never use a recipe for bread pudding. Instead, I have a specific bowl that I use to assemble it. I know that filling the bowl with cubed bread* and any other things I want to throw in (often fresh or dried fruit) will make the right amount for either of rwo baking dishes (a deep rectangular Pyrex or a round enameled metal). Then I will crack four of five eggs into a two cup Pyrex measuring cup and whisk in enough milk to fill it, add any liquid flavorings (extract or liqueur), and depending on the bread* used, sugar or not.
*For bread, it’s often plumbing stuff from the freezer that I’ve squirreled away because it was going stake or would before it was eaten, or isn’t interestign enough on its own. Plain breads of various descriptions, sweet and/or rich breads, even vake, often in combination. If I’m using sweet bread or cake in the mix, I don’t add any sugar to the custard.
One I have made from a recipe is a lemon bread pudding from Maida Heatter’s Happiness Is Baking, which involved layering lightly crisped bread with lemon curd,covering with custard and baking in a water bath. It was lovely.
7 Likes
1 Like
We definitely don’t frequent the same hotels! They would probably have trouble kicking me out it they had the above offerings.
2 Likes
That sounds wonderful!
1 Like
I an going to make one of these today
Scheiterhaufen
Zemlowka
Máglyarakás / maglyarakas
1 Like
My first attempt at Scheiterhaufen/ Zemlowka. I will attempt to top the next one with a proper meringue.
A tomato basil ricotta bread pudding
3 Likes
A long time ago I made the Silver Palate Bread Pudding with Whisky Sauce recipe. You need to let your loaf of bread get stale first. Anyway, I made it and poured the delicious sauce all over. I didn’t want to keep eating the leftovers so froze it. My daughter kept pestering me to take it out and serve it again. I didn’t expect it to be as delicious, frozen with the sauce, etc. Uh Oh, tasted just as good. Here’s a recipe I found online:
(I don’t know why it’s saying Salted Brown Sugar Sauce … not so. Here’s another online recipe:)
2 Likes
I saw your beautiful bread pudding and wanted to make something similar.
I started poking around on different recipe sites and found an egg-less bread pudding recipe. I still have a few eggs left, but am saving them for other recipes/needs.
Any who – I didn’t have the first ingredient - BREAD!! So I made up a small loaf and I’ll give that recipe a try.
@Phoenikia thanks for the inspiration!
2 Likes
Aww, thanks!
1 Like
