I sure sub anything for the raisins. :) Nothing much better than a good bread pudding.

Bread pudding...
In an 8 1/2 by 11 buttered casserole.
put enough day old French bread to fill it.
I cut off the crusts and, cut it up and fit it into the dish like a jig saw puzzle. If the bread is in fairly thin slices, make 2 layers.
Then I mix 2 1/2 cups of milk...or cream if you dare...or half cream and half milk, with 5 eggs and 1 cup of sugar and 1 1/2 tsps pure vanilla extract. Let it sit for about 20 minutes until the bread has soaked up the milk/egg mixture, sprinkle lightly with cinnamon and bake at 350 until browned and the custard is cooked, about an hour .
Cool at least 20 minutes, or longer, or chill....and serve with Ann's "sauce"
1 cup butter
1 cup white sugar
1 cup brown sugar
pinch of salt
1 cup cream and 2 tsps vanilla extract
Mix all together and bring to a boil (stirring constantly) and cook for 3 minutes.
Spoon over the pudding, or ice cream or...put it on your oatmeal, or eat with a spoon!
You can make all sorts of variations to the bread pudding....you can sprinkle some raisins between the bread layers, or dried cranberries or use dark bread and sub dark brown sugar. You can add a little rum to the sauce, or Bourbon. You can sprinkle the top of the pudding with pecans before baking, blue berries between the bread layers....
The variations are almost endless.
Linda C

If you want to add insult to injury when it comes to calories, sub croissants for the bread. YUM! I like croissant pudding with dried cherries & served with a Creme Anglaise.

Hi Linda,
Where is Ann's Sauce receipe? Thanks.
Sapphires

Linda,
Never mind I see it, guess I should put my glasses on. Sorry.
Sapphires

LOL! Was doing a copy and paste...
Should have hit 'return" in there some where.
Sorry it was so hard to see...
and once again, thanks Ann for the blubber around my middle!!
That sauce is dangerous!!!

Linda, I agree, that sauce is dangerous. Leftovers get eaten by the spoonful around here.

My recipe for Bread and butter Pudding is almost the same as Linda's but I also butter each slice of bread.

Home Cookin Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter

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. (Bread slices
can be left whole, or cut into halves, quarters or cubes.

Place bread buttered 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.

Custard sauce for

The custard sauce was really easy. It was just two cups of milk or
cream ( I used coffee cream) heated to a simmer. Mix three tablespoons
of flour into 1/2 cup of white sugar and mix into a beaten egg.

When the milk is hot, slowly pour the milk into the egg
mixture,stirring constantly. Pour the mixture back into the pot and
cook over low heat until thickened. Remove from the heat and add the
vanilla. Custard should be pouring consistency. Cover the surface
directly with plastic wrap and refrigerate.

Can be made as individual puddings too.

A friend of mine makes a lemon sauce to serve with her bread pudding and it is excellent. Your recipe looks good Becky.......thanks for sharing it.
RL`

Ooooooh - can you imagine bread pudding with fresh blueberries instead of raisins and fresh lemon sauce...?!

Any chance you could share the recipe? and I've also copied and pasted Ann's recipe with both sauces - yummy :-)

Becky

Becky, this is Lemon Sauce recipe I use for either bread and butter pudding or gingerbread cake. Wonderful served warm.

I think that Lemon sauce is more traditional to serve with Bread Pudding and it is what I always use to serve until I found the Caramel sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Warm Lemon Sauce
================
Lemon Sauce

1/4 cup fresh squeesed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
. Combined sugar and cornstarch in a small saucepan. Mix well. Add lemon
zest, lemon juice and water.

Bring to a boil and simmer for a couple of minutes until the sauce is
thickened and clear. Remove from heat and add butter.

Becky, here is the one she uses.....it is from the Land 'O Lakes site:
Lemon Butter Sauce Ingredients:

1 cup sugar
1/3 cup fresh lemon juice
6 tablespoons LAND O LAKES® Butter
3 egg yolks
2 teaspoons freshly grated lemon peel
RL`