Actually, what most people in the U.S. call bread pudding is a combination of your two recipes, although closer to your bread-and-butter pudding. In its simplest form, American bread pudding is made with stale bread, cubed or broken into small pieces, NOT buttered, soaked in mixture of eggs, milk, sugar, and flavoring -- usually vanilla and/or cinammon -- and then baked. Raisins are an optional addition. Then there are all kinds of variations -- my sister-in-law makes a fantastic pumpkin bread pudding with caramel sauce at Thanksgiving, and I sometimes make one in which French bread cubes are toasted with butter in the oven, then combined with homemade applesauce and a custard mixture and baked. Good thing I'm stuffed from our Superbowl party or I'd want to go make that one right now.
I've seen recipes for bread-and-butter pudding very much like the one you linked to in American cookbooks -- there's one in my '70s Fannie Farmer, which is based on an old New England cookbook -- but I've never tried it myself or even seen it on a restaurant menu. And I don't think I'd ever even heard of bread pudding made without eggs until you posted about it! So many baked goods, so little time...
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I've seen recipes for bread-and-butter pudding very much like the one you linked to in American cookbooks -- there's one in my '70s Fannie Farmer, which is based on an old New England cookbook -- but I've never tried it myself or even seen it on a restaurant menu. And I don't think I'd ever even heard of bread pudding made without eggs until you posted about it! So many baked goods, so little time...