another variation on Zemlowka, Scheiterhaufen
This Swiss Bread Pudding calls for tea.
I find recipes for bread pudding vexing, as there never seems to any agreement amongst them on the ratios of bread, eggs, and dairy. I mostly find myself reverting to Serious Eats formula (by weight): 2 parts bread, 3 parts eggs, 4 parts dairy. Add-ins extra. I confess to straying a bit from the formula depending on my mood or availability of ingredients, but never by much. I like the consistency of a standard formula.
Today I was inspired by an Ina Garten recipe for raspberry French toast. I used a home-baked challah, added to the liquid ingredients a few Tablespoons each of white and brown sugars, a bit of vanilla, and a few drops of orange oil (in lieu of zest). I cut the raspberries back to 5 oz.
Delicious! I used 10 oz. of bread, which was not quite the full loaf. It was a bit shy for my 7”x11” baker, but probably too much for the round baker which I used (pictured). I think next time I’ll use the full loaf of bread and bigger, shallower pan (I like those crispy bits on the top best).
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This Fouesnantais ( a cherry bread pudding from Brittany) looks awesome. and I have a new destination to add to my bucket list, Fouesnant in Brittany.
A Newfie Bread Pudding
Sweet cherries sound good here. I’ve made a note for next year’s season. 
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For those of you who knew Narsai David, he had a magnificent bread pudding recipe, not too complicated with a bourbon (?) sauce. I have the recipe he read off on his radio spot on KCBS, somewhere! I did make it once.
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and a savoury one
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Chunk up leftover bread such as hot dog buns. Let it soak up a mixture of milk, egg, vanilla, cinnamon, sugar, and salt. Toss in nuts and/or raisins if you have some. Bake it. I find that precise instructions are key. 
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no to raisins period — rice pudding, bread pudding, oatmeal cookies (chocolate’s brown:) — just no!
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Thanks! Now I have to hunt my copy down!
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Found it! It is ‘The Pacific Marine Yacht’s Signature Bread Pudding with Bourbon Caramel Sauce. I used a lot less than the 1/2 c. of raisins called for. Not Coach’s wife’s recipe. I’ll have to make it again, soon.
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Respectfully, I disagree! I like it that the raisins soak up some liquid and plump up; especially nice when there’s rum or brandy in it. 
i love dried cherries and cranberries —- macerated or not:)
just don’t like how raisins (or currants) taste.
I have been soaking dried cherries and dried apricots for bread pudding and fruitcake lately.
forgot to mention that i have some cherries macerating in chocolate bourbon for david lebovitz’s chocolate cherry fruitcake. will report back.
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thanks for the link
I’ve made that and it’s very good. My recommendation is to make sure you line your pan(s) with parchment because when I baked it it wanted to stick like crazy.
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