BreadPudding
A couple good recipes:
https://www.cooks.com/recipe/nv0no8zk/french-toast-bread-pudding-brunch.html
FRENCH TOAST BREAD PUDDING BRUNCH
5 eggs, beaten
3/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
cinnamon sugar
Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough cinnamon sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with cinnamon sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter.
Submitted by: CM
https://www.cooks.com/recipe/x30sp7l6/new-orleans-bread-pudding-with-rum-sauce.html
NEW ORLEANS BREAD PUDDING WITH RUM SAUCE
PUDDING:
1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
3 eggs
1 c. peeled apples, diced
1/2 c. raisins
3 tbsp. butter, melted
Soak bread in milk for about 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13 x 9 x 2 inch pan. Add bread mixture. Bake at 350 degrees about 30 to 35 minutes, until bubbly and hot.
SAUCE:
1/2 c. butter
1 c. sugar
1 tsp. vanilla
1 egg
Rum to taste, about 3 tbsp.
Cream butter and sugar. Add vanilla. Slowly stir in 1 egg, then add the rum. Heat and stir over low heat about 5 minutes. Serve warm over individual pudding servings. Yield: 8 to 10 servings.