2 c. milk 1/4 c. butter 5 plain bagels, cut into pieces, ...or 4 1/2 c. dry bread cubes 1 1/2 c. sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1 tbsp. vanilla 3 slightly beaten eggs 1 c. chopped apples, optional 1/2 c. raisins, optional 

Preheat oven to 375. BUTTER a 9x9x2" baking dish. Scald milk. Add butter and pour over cubes. Let soak for about 5 minutes. Stir together sugar, cinnamon, nutmeg and vanilla. Add the fruit to the sugar mixture. Add to cube mixture. Mix l i g h t l y. Pour into baking dish. Place dish into a pan and fill with hot water to come up sides of dish about 3/4". Bake until a sharp knife inserted comes
 

This one is mine. I came up with this after trying a couple of others. I prefer it with the bagels rather than a plain bread, and I like the fruit in too.

2/3 cup granulated sugar  3/4 cup all-purpose flour  3-1/2 cups skim milk  2 large egg yolks, slightly beaten  1 tbsp. vanilla extract  1 (11-oz.) box reduced fat vanilla wafers, divided  6 bananas, divided  2 (1.4-oz.) English toffee candy bars, crushed, divided  1 (8-oz.) container fat-free frozen whipped topping, thawed 

In a large saucepan, combine the sugar and flour. Gradually stir in the milk and bring the mixture to a boil over a medium-high heat, stirring constantly. Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, mixing well with a fork. Gradually pour the hot egg-custard mixture back into the saucepan with the remaining custard, cooking over a low heat for several minutes. Do not boil. Remove from the heat and add the vanilla. Transfer the custard to a bowl and allow to cool (you can refrigerate to speed up the cooling). In a trifle bowl or large glass bowl, place one-third of the vanilla wafers. Slice 2 of the bananas and place on top of the wafers. Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars. Repeat the layers again, using all of the remaining custard and crushed candy bars. Place the final one-third layer of the vanilla wafers on top. Add 2 sliced bananas and top with the whipped topping. Makes 16 Servings.
 

Makes 16 Servings Per Serving: 252 Cal; 4 g Total Fat (1 g Sat Fat): 49 g Carb; 30 mg Cholesterol; 43 mg Sodium; 4 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1 Other Carb; 1.5 Very Lean Meat; 1 Fat.

2/3 cup granulated sugar  3/4 cup all-purpose flour  3-1/2 cups skim milk  2 large egg yolks, slightly beaten  1 tbsp. vanilla extract  1 (11-oz.) box reduced fat vanilla wafers, divided  6 bananas, divided  2 (1.4-oz.) English toffee candy bars, crushed, divided  1 (8-oz.) container fat-free frozen whipped topping, thawed 

In a large saucepan, combine the sugar and flour. Gradually stir in the milk and bring the mixture to a boil over a medium-high heat, stirring constantly. Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, mixing well with a fork. Gradually pour the hot egg-custard mixture back into the saucepan with the remaining custard, cooking over a low heat for several minutes. Do not boil. Remove from the heat and add the vanilla. Transfer the custard to a bowl and allow to cool (you can refrigerate to speed up the cooling). In a trifle bowl or large glass bowl, place one-third of the vanilla wafers. Slice 2 of the bananas and place on top of the wafers. Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars. Repeat the layers again, using all of the remaining custard and crushed candy bars. Place the final one-third layer of the vanilla wafers on top. Add 2 sliced bananas and top with the whipped topping. Makes 16 Servings.
 

Makes 16 Servings Per Serving: 252 Cal; 4 g Total Fat (1 g Sat Fat): 49 g Carb; 30 mg Cholesterol; 43 mg Sodium; 4 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1 Other Carb; 1.5 Very Lean Meat; 1 Fat.

4 bananas 1 box vanilla wafer cookies 1 box vanilla pudding 

Mix pudding and cook according to package directions. In 9x9x2 glass bowl, layer vanilla wafers and sliced bananas until 1/2 inch from top of bowl. Pour cooked pudding over mixture. Allow to cool for 2 hours and slice into squares. Serve with Cool Whip (optional). 8 servings.

1 c. cooked barley 1/4 c. unfiltered apple juice 1/2 c. diced apples 1/8 tsp. nutmeg 1/4 tsp. cinnamon 1/2 tsp. vanilla 3 tbsp. raisins 1 tbsp. chopped walnuts   

Mix all ingredients together and bake in a non-stick pan (use Pam) for 30 minutes at 350 degrees. Serves 2.
 

9 slices of bread 1 stick butter 3/4 lb. mild Cheddar cheese 1/2 tsp. red pepper 1/2 tsp. dry mustard 1/2 tsp. salt 3 egg yolks 2 c. milk   

Remove crust from 9 slices of bread. Cube bread and soak in 1 stick of melted butter. Add 3/4 pound of grated mild Cheddar cheese. Beat egg whites. Fold into mixture. Pour into buttered baking dish 13 x 8 inches. Chill overnight or at least 12 hours in refrigerator. Bake at 350 degrees for 35 minutes or until done.
 

1/4 c. Crisco 3/4 c. flour 1/2 c. sugar 1 tsp. baking powder 1/2 c. milk 1/4 tsp. salt 

Dish Size: 8" baking dish, not too shallow. This is great with vanilla ice cream. Cream Crisco and sugar mix and sift dry ingredients and add the first mixture. Add the milk, then turn batter into well buttered 8" baking dish on the top of the batter. Add 1 cup berries, 1 cup sugar, 2 tablespoons butter then pour over top 1 cup of boiling water. Bake 40 to 60 minutes at 350 degrees in moderate oven.
 

1/2 cup all-purpose flour  1 teaspoon baking powder  1/2 teaspoon salt  1/2 cup white sugar  1 tablespoon unsweetened cocoa powder  1 tablespoon shortening, melted  1/2 teaspoon vanilla extract  1/4 cup milk  1/2 cup chopped pecans  1 cup brown sugar  1 tablespoon unsweetened cocoa powder  1 cup boiling water  

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish. Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish. Bake in preheated oven 30 to 45 minutes, until set.
 

Makes 6 servings

1/2 c. cooked long grain rice 1/3 c. milk 2 tsp. sugar Pinch of cinnamon Pinch of cardamom    

Combine all ingredients in 2-cup microwave-proof bowl. Microwave on high 2 minutes, until creamy and thickened. Makes 1 serving.

6 slices cinnamon-swirl bread or cinnamon-raisin bread  Nonstick spray coating  11/2 cups fat-free milk  3/4 cup refrigerated or frozen egg product, thawed  3 tablespoons sugar  1 teaspoon vanilla  1/4 teaspoon ground nutmeg  1 51/2-ounce can apricot or peach nectar  2 teaspoons cornstarch  

To dry bread, place slices in a single layer on a baking sheet. Bake in a 325 degree F oven for 10 minutes, turning once. Cool on a wire rack. Cut into 1/2-inch cubes (you should have 4 cups). Spray six 6-ounce custard cups with nonstick coating. Divide the bread cubes among the cups. In a medium bowl use a rotary beater or wire whisk to beat together the milk, egg product, sugar, vanilla, and nutmeg. Pour the milk mixture evenly over the bread cubes. Lightly press cubes down with fork or back of a spoon. Place the custard cups in a 13x9x2-inch baking pan. Place pan in oven. Carefully pour hottest tap water available into the baking pan around the custard cups to a depth of 1 inch. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Remove the cups from the baking pan. Let stand for 15 to 20 minutes. Meanwhile, for sauce, in a small saucepan gradually stir nectar into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce the heat. Cook and stir for 2 minutes more. To serve, loosen edges of puddings with a knife. Invert into dessert dishes. Serve topped with about 1 tablespoon warm sauce.
 

Makes 6 servings.

Custard 1 qt. milk 6 eggs, beaten 6 oz. sugar 3 egg yolks 1 tsp. vanilla sugar 1 tsp. cinnamon powder  Combine all ingredients and mix well.  Bread 1 1/2 lb. leftover bread 3 oz. melted butter 4 oz. raisins 1 pinch lemon zest  Vanilla Custard Sauce  2 eggs, separated 1/2 C. sugar 1/2 C. half and half 1 T. flour 1 T. vanilla extract, or to taste  In the top pan of a double boiler, combine egg yolks, sugar,  milk, flour and vanilla. Whisk to blend, then place over  gently boiling water and cook, stirring until mixture is  thickened and coats the back of a spoon. Serve over bread pudding.  

Cut bread in cubes, drizzle with melted butter and toast in the oven, no color. Combine custard, bread, raisins, and lemon zest. Fill a buttered mold or custard cups and bake in a water bath in a 325°F oven for 45 minutes or until custard is set. Note: For best results, mix bread and custard together and let sit in refrigerator overnight before baking.
 

BREAD  PUDDING: 2 eggs 3/4 c. sugar 3 c. low-fat milk 1 c. heavy cream 1/2 c. unsalted butter, melted 1 tbsp. vanilla 3/4 c. dried currants 1 tsp. nutmeg 8 oz. stale French bread, sliced 1/2 inch thick  WARM  BERRY  SAUCE: 2 c. frozen raspberries 2 c. frozen strawberries 1/3 c. sugar 1/3 c. fresh squeezed orange juice 3 tbsp. fresh squeezed lemon juice Powdered sugar for dusting* Raspberries & strawberries for garnish*  PUDDING:  Combine eggs, sugar, milk, cream, melted butter, vanilla, currants and nutmeg in a bowl; whisk to blend well.  Pour the mixture over bread slices and let stand, turning bread as necessary, until bread is soft and saturated, about 20 minutes.  Preheat oven to 350 degrees.  Arrange the bread slices in a lightly greased 4-quart baking dish and pour any unabsorbed custard mixture over the bread.  Bake uncovered until the custard is set and top is lightly browned, about 45 minutes.  

SAUCE: Combine berries, sugar and orange and lemon juices in a saucepan over medium heat. Cook, stirring constantly until the fruit begins to break up, about 5 minutes. Puree in a food processor or blender, return to same pan and heat until warm. To serve, dust the top with powdered sugar. Pass the warm sauce and fresh berries at the table. Serves 8.
 

1 (10 oz.) loaf stale French bread, broken or 6-8 c. stale bread 4 c. milk or 1/2 milk and 1/2 heavy cream 2 c. sugar 3 eggs 1 c. raisins 1 c. pecans, chopped 1/2 tsp. nutmeg 8 tbsp. butter, melted 2 tbsp. vanilla 1 c. shredded coconut 1 tsp. cinnamon  Combine all ingredients.  Mixture should  be very moist but not soupy. Pour into buttered 9 x 9 inch baking dish.  Place on middle rack  of oven.  Cook at 350 degrees for approximately  1 hour and 15 minutes until top is golden brown.   Serve warm with sauce.  SAUCE: 1/2 c. butter 1 egg 1-1/2 c. powdered sugar 1/2 c. bourbon to taste  

Cream butter and sugar over medium heat until all butter absorbed. Remove from heat and blend in egg. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding. Serves 20 people.
 

1 (16 oz.) loaf sliced, firm-textured white bread, crusts removed 2 C. fresh or frozen blueberries 4 oz. light cream cheese, cut into 1/4 inch cubes 4 eggs, lightly beaten 2 C. low-fat milk 1/4 C. granulated sugar 1/4 tsp. salt 1/4 tsp. ground cinnamon 

Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups). In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, sugar, salt, and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight. Preheat oven to 325ºF. Bake uncovered, until knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving. Slice in 8 rectangles. Serve with blueberry syrup, if desired. Yields 8 servings.
 

9 slices of bread 1 stick butter 3/4 lb. mild Cheddar cheese 1/2 tsp. red pepper 1/2 tsp. dry mustard 1/2 tsp. salt 3 egg yolks 2 c. milk   

Remove crust from 9 slices of bread. Cube bread and soak in 1 stick of melted butter. Add 3/4 pound of grated mild Cheddar cheese. Beat egg whites. Fold into mixture. Pour into buttered baking dish 13 x 8 inches. Chill overnight or at least 12 hours in refrigerator. Bake at 350 degrees for 35 minutes or until done.