Hello again, Ginger. Traditional bread pudding is just a simple custard mixed with buttered bread and flavourings to your taste. The next step, one of the most important, is allowing the bread sufficient time to absorb some of the custard mixture. At least one hour. The texture will be all wrong without this step. Then brush your dish(es) with softened butter, ladle the mixture in filling them 3/4s full. Bake in a water bath at 350F until just set. Remove from bath and wipe outside of dish(es). Refrigerate until fully chilled.
Any type of bread may be used. A light toasting is a good idea before cutting into cubes. Enriched breads such as brioche or challah give a wonderful flavour. As for other flavourings and whether you serve with sauce or not, it’s your choice. Most traditional, I believe, is to throw in a few plumped raisins with some vanilla and ground cinnamon. The variations are limited only by your imagination. I believe Rose has a chocolate bread pudding in one of her books. You can whisk a little pumpkin puree in with the hot custard after straining. Or substitute dried cherries for the raisins and throw in some orange zest. You get the picture.
Now would you mind satisfying my curiosity! You’re from “the islands.” Which ones, in which part of the world? Olympia, Greece or Olympia, Washington? I’m being nosy, of course, but it helps sometimes to know which culinary tradition a forum member’s questions spring from.