This first recipe is my favorite, it is good, rich and very delicious; make sure you don't over cook it...It makes alot, but you can halve the recipeGreat Bread Pudding--Rich!

The second recipe is great for breakfast, but equally delicious for dessert too.

Great Bread pudding!

8C chunks of bread--about 12 slices of day old bread or try old hot dog or hamburger buns, whole grain bread, french bread or what have you.
2/3C raisins
2/3C prunes, snipped into small pieces
2/3C walnuts, chopped
6T butter, cut into small chunks
6 eggs, lightly beaten
1T vanilla extract
½t salt
5C whole milk
2/3C brown sugar
1½ t cinnamon
very hot water

Oven a 350 degrees and have ready a roasting pan large enough to contain the baking dish described below.

Liberally grease a (if you have it) glass 13x9" baking dish. Distribute the bread chunks evenly in the greased dish. Evenly sprinkle the raisins, prunes, walnuts and chunks of butter over the top of the bread chunks.

In another bowl mix together the eggs, vanilla, salt, whole milk, brown sugar and cinnamon. Pour this mixture carefully over the bread mixture in the dish. Place the baking dish in the large roaster you have ready and then pour the hot water in the roaster untill it comes halfway up the side of the baking dish. Place the roaster (with the baking dish inside it) in the middle of the oven and bake for about 45 minutes. A knife, when inserted in the center of the pudding should just barely come out clean or even a little wet and the top should be nicely browned and the pudding should have risen an be noticeably fluffier.

Variations
For low fat bread pudding: Subsitute egg substitute to equal the amount of eggs or use 2 egg whites for every egg used. Use low fat margarine for the butter and non fat milk for the whole milk. You can try using only half the butter (3 T), melt it and drizzle it on the bread chunks just after you put the bread chunks in the greased dish. If you use the nonfat milk you might want to substitute 2-10 oz cans of non-fat condensed milk for 2½C of the fresh non-fat milk--just make sure that all the milk you use comes to no more than 5C.

BLUEBERRY FRENCH TOAST

12 slices day-old white bread, crusts removed
2 packages (8 ounches each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:

½ cup sugar
2 TBS cornstarch
3/4 cup water (or perhaps a little more)
2 cup fresh or frozen blueberries (or more)
Lemon juice to taste
1 TBS butter or margarine

Cut bread into 1-in cubes (I just tear the bread); place half in a greased
13-in x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes;
place over bread. Top with blueberries and remaining bread. In a large
bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture.
Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes
before baking. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 25-30 minutes more or until golden brown and the center is set. In a
saucepan, combine sugar and cornstarch; add water. Bring to a boil over
medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries;
reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in
butter until melted. Serve over French toast. Yields 6-8 serv.