I need a very simple plain bread pudding recipe?

THANKS :)I need a very simple plain bread pudding recipe?
BREAD PUDDING





1 cup bread


2 cups milk


2 eggs


2 Tablespoons sugar


1/4 cup sugar


grated lemon rind


lemon flavoring





Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.


Separate eggs.





Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.





Pour into buttered baking dish and set in pan of water to bake until it sets.





Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.





Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.I need a very simple plain bread pudding recipe?
Bread Pudding





INGREDIENTS


* 3 cups bread cubes


* 4 cups scalded milk


* 3/4 cup white sugar


* 1 tablespoon butter


* 1/2 teaspoon salt


* 4 eggs, lightly beaten


* 1 teaspoon vanilla extract


* 1 cup white sugar


* 1/2 cup butter


* 1/2 cup heavy cream


* 1 teaspoon vanilla extract





DIRECTIONS


1. Preheat oven to 350 degrees F (175 degrees C).


2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.


3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.


4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
INGREDIENTS:


2 cups milk


4 cups cubed or torn stale bread


1/2 cup granulated sugar


1/2 teaspoon salt


1 teaspoon ground cinnamon or nutmeg


2 eggs, lightly beaten


1/4 to 1/2 cup raisins


PREPARATION:


Heat the milk just until scalded. Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.





Bake in a preheated 350掳 oven for 20 to 25 minutes, or until set. Serve with a dessert sauce or whipped topping.


Serves 8.
3 eggs


1pint cream


1/2 cup sugar


3 lg butter croissants


handful raisins or currants


teaspoon cinnamon


1/2 teaspoon nutmeg


grated rind of an orange


teaspoon vanilla extract





cut croissants into 1'; cubes, bake until golden, transfer to baking dish. sprinkle with the fruit. beat the eggs, add cream and remainder ingreds. pour over cubes and pat down.


sprinkle with additional sugar and cinnamon and bake at 350 f for 25 mins, or until golden and just slightly jiggly in the center. serve with rum sauce.
I think this is more of a 'triffle' if that is the right name - but layering buttered bread slices with out the crust in a case role dish with sugar, fruit jam, and cream - usually I make at least 5-6 layers and then put a plate on the top and a heavy can to weigh/press it down and refrigerate overnight then unmold and serve with whipped cream and fresh fruit
The Best Bread Pudding





2 cups granulated sugar


5 large beaten eggs


2 cups milk


2 teaspoons pure vanilla extract


3 cups cubed Italian bread, allow to stale overnight in a bowl


1 cup packed light brown sugar


1/4 cup (1/2 stick) butter, softened


1 cup chopped pecans








Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.


Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.





In another bowl, mix and crumble together brown sugar, butter, and pecans.





Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
This is simple and I guess kinda plain.





1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced


1/2 stick butter, softened


1 can sweetened condensed or reduced fat sweetened condensed milk


2 jiggers brandy


Whipped cream in spray top canister from your dairy aisle


Ground or grated nutmeg, for garnish





Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.


While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.





Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.








But this is one of my favorites;





For the pudding:


4 tablespoons unsalted butter, softened, plus 4 tablespoons melted


6 cups 1-inch cubes of day-old bread


2 cups heavy cream


2 cups milk


2 pounds peaches, peeled and seeded, cut into 1-inch chunks


1 cup sugar


5 large eggs


1 teaspoon pure vanilla extract


1/4 teaspoon freshly grated nutmeg


For the sauce:


1 stick butter


1 cup heavy cream


1 cup sugar


2 egg yolks


1/3 cup amaretto





For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.





In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.


While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.





In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.





For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Many of the above look good, but all seem to be missing vanilla. That is a MUST IMHO for a good bread pudding. I'd add at least 2 tsp of good vanilla to any recipe you choose.





And opt for a recipe with more milk (even if it's #2, as those with smaller amounts tend to make a very hard/tight pudding). And a good sauce or whipped cream will do wonders. I was going to look up a few recipes I have, but look like you have good basic ones, so thought I'd just post a few important ingredients to add IMHO.





And also remember the longer you soak the bread, the more it will have a custard type texture. I use the same tip for making yummy thick cut french toast (and always add vanilla and almond extracts!).