This one is very tried and true.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

. Cut crusts from bread and spread each slice with butter.

Place bread butterd side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and
salt.

Pour over bread and allow the bread to absorb. (make be refrigerated
at this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or
4 minutes. Remove from heat and add the vanilla.

This is the best I've ever had.
LEMON BREAD PUDDING (serves 12)
Lemon Curd:
3 large eggs + 1 yolk
1 cup sugar
finely grated zest of 2 large lemons
1/3 cup fresh lemon juice
1 stick unsalted butter in 1" pieces

In the top of a double boiler beat the eggs, yolk & sugar to mix. Stir in the zest & juice. Add the butter. Place over hot water on moderate heat. Cool uncovered, stirring & scraping the pan frequently with a rubber spatula for 15-20 minutes until themixture is as thick as mayonnaise. It will register at 180° on a sugar thermometer (I've never checked the temp.) Remove the top of the double boiler & set aside to cool completely. Will keep refrigerated several weeks.~~

Bread Pudding:
8-10 oz loaf French bread
10 eggs
1 1/4 cups sugar
1 qt milk (I've always used half-and-half)
1/4 tsp salt
1 1/2 tsp vanilla
Lemon curd

Butter a shallow, oblong 3 qt baking dish (13x8 or 9x2") & set aside. Preheat oven to 350°. Slice the bread 1/2" thick. Place slices on cookie sheet & bake 10-15 minutes until dry but not brown. Turn slices over when half done. Set aside.
In a large bowl beat the eggs & 1 cup of the sugar, reserving the other 1/4 cup. Beat in the milk, salt & vanilla. Set aside. In the bottom of the baking dish place a layer of the bread slices touching each other. If necessary, break a few slices to fill in spaces. Spread 1/2 of the cooled lemon curd over bread. Make a 2nd layer of bread slices, these slices at right angles to the first slices. Again, break a few slices to fill in if necessary. Spread remaining curd over the top.
Ladle egg & milk mixture slowly all over the top. Let stand at room temperature 1 hour. Put rack in center of preheated oven. Sprinkle remaining 1/4 cup sugar over top of pudding. Place baking dish in alarge shallow pan, place in oven & pour hot water into larger pan to about 1/2 the depth of the baking dish. Bake for about 45 minutes until top is puffed & just barely colored. Tap the side of the baking dish & when the middle moves only slightly, it's done. Serve hot or at room temperature.~~

Good served with a raspberry sauce. (Puree a bag of thawed, frozen raspberries. Strain out seeds & sweeten to taste.)

Thanks. I've printed both of these and will try one today. They both look really yummy!