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Custards and Pudding Recipes


Apple Pudding
Baked Rice Pudding
Blueberry Bread Pudding With Caramel Sauce
Bread Pudding
Bread and Butter Pudding
Biscuit Pudding
Butterscotch Tapioca
Chocolate Bread Pudding
Coconut Cream Pudding
Coconut Custard
Cornstarch Pudding
Country Rice Pudding
Cup Custard
Fresh Rhubarb Pudding
Homemade Chocolate Pudding
Layered Banana Pudding
Lemon Pudding
Lemon Sponge Pudding
Old-Fashioned Strawberry Pudding
Old-Time Bread Pudding with Bananas
Peach Crumb Pudding
Peachy Bread Pudding
Peachy Pudding Bake
Persimmon Pudding
Poor Man's Pudding
Poor Woman’s Pudding
Quick Creamy Rice Pudding
Real Banana Pudding
Self Saucing Chocolate Pudding
Strawberry Pudding
Sweet Potato Pone (Pudding type)
Tapioca Pudding
Unbaked Persimmon Pudding
Uncle Ben's Classic Rice Pudding
Vanilla Pudding
Vanilla Bean Pudding

"Never hit a man when he's down. He may get back up again."-Anon

Old-Fashioned Strawberry Pudding

1 egg yolk (reserve the white for sauce)
1 cup milk
2 tsps. cream of tartar
1 tsp. soda
2 cups. flour

In bowl, combine egg yolk, milk and dry ingredients and mix by hand (batter
will be thick). Put pudding in a steamer and steam for about 50 minutes.
Serve hot with strawberry sauce.

Strawberry Sauce;
1 cup sugar
1/2 cup butter
1 cup strawberries
1 egg white, beaten

Mix together and cook in double boiler over low heat for 30 minutes.
Serve immediately.
Makes 6 servings.

Biscuit Pudding

6 to 8 homemade biscuits
2 tbs. vanilla
2 c. sugar
4 eggs
1 1/2 c. milk
1 1/2 tbs. margarine

Crumble biscuits well. In large bowl, pour milk just to cover biscuits. Soak, covered, in refrigerator overnight.
Next day, melt margarine in a large cast iron skillet ina 350 ° oven. Mix all other ingredients with soaked biscuits;beat well with spoon. Pour into skillet with melted margarine.
Bake approximately 1 hour until golden brown and firm in center. Serve warm or cold. Cover leftovers and store in

Homemade Chocolate Pudding

1 cup sugar
1 1/2 cup baking cocoa
1/4 cup cornstarch
1 1/2 tsp. salt
4 cups milk
2 tbs. butter or margarine
2 tsp. vanilla extract
M&M's, optional

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes.
Remove from the heat; stir in bufler and vanilla. Spoon into individual serving dishes. Chill until serving. Sprinkle with M&M's if desired.

Self Saucing Chocolate Pudding

1 cup self raising flour
3/4 cup sugar
1/2 cup milk
2 tbs. melted butter
2 tbs. cocoa
1 tsp. vanilla

3/4 cup brown sugar
1 3/4 cups hot water
1/4 cup cocoa

You can mix and cook this in the same oven proof dish.
Sift flour & cocoa, stir in sugar. Add vanilla, milk and melted butter,mix well.Mix brown sugar and cocoa together, then sprinkle over the top of the pudding mixture.Pour the hot water carefully over the pudding, so as not to make a big hole in it.Bake in a moderate oven for 30 - 35 minutes.

Unbaked Persimmon Pudding

1 cup persimmon pulp
2 tbs. butter, melted and cooled
1 cup sugar
1/2 cup chopped nuts
3 ounces miniature marshmallows
2 dozen graham or cinnamon crackers, crushed

Mix all ingredients well by hand. Form into a roll and wrap in plastic wrap. Refrigerate until  firm. Slice to serve.

This recipe can be used as the base for other flavors of pudding.

Vanilla Pudding

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cup milk
1/2 tsp. salt
3 egg yolks, slightly beaten
1 tbs. butter
1 tsp. vanilla

In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture
in double boiler. Cook until thick; take off stove, then add butter and vanilla. You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding.

Add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding.

For butterscotch pie or pudding, use 3/4 cup light brown sugar firmly packed and 1/4 cup sugar instead of 3/4 cup sugar,then cook as directed.

Just cook as directed. In baked pie shell, line bottom with bananas; pour a layer of pudding, then a layer of bananas, then pudding. You can top with Cool Whip or meringue.

Country Rice Pudding

4 1/2  cups   milk
1   cup  short-grain rice
3/4  cup sugar
1/8  tsp.  nutmeg
2   tsp.  lemon zest -- grated
1/4  tsp. salt
1   egg -- beaten
2   tsp.   bourbon
2   tsp.   vanilla extract
 Cinnamon Sugar

1/4  cup  sugar
1  tbs. cinnamon

In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer. Remove from heat and stir in bourbon and vanilla extract. Chill before serving. Sprinkle with Cinnamon Sugar before serving.

Combine cinnamon and sugar and store in a tightly covered bowl.

Persimmon Pudding

8 servings

This can be made with the small native Diospyros virginiana or with
the large Japanese Diospyrokaki. Use the greater amount of flour for the
Japanese fruit, as it is very juicy. The native fruits give a waxy,
but not tough, consistency to the pudding.

Preheat oven to 325 ° F.

Put through a colander:Persimmons
There should be about 2 cups of pulp.

Beat in:

One cupful raisins or nut meats may be added to the batter. Bake the
pudding in a greased 9 x 9-inch baking dish until firm - about 1 hour.
Serve with cream or hard sauce.

Note: I lost the name of the contributor of this recipe and sure apologize for the oversight.

Coconut Cream Pudding

3 tbs. corn starch
1/4 cp sugar
1/2 tsp salt
2 egg yolks, beaten
2 tbs. butter or oleo
1 tsp vanilla or coconut flavor
1/2 cp shredded or flaked coconut
1/2 cp shredded or flaked coconut, optional
whipped topping, optional

Mix cornstarch, sugar and salt in heavy saucepan.  Gradually blend in milk;stir over moderate heat, about 7 minutes, until mixture thickens. Stir a little hot mixture into egg yolks; stir yolks into remaining hot mixture.
Cook 1 minute.  Stir constantly, mix in flavoring and coconut.  Serve warm or chilled.  Add  whipped topping and coconut.

Can be used for a pie filling or a cake filling.

Layered Banana Pudding

Serving Size  : 8

1/3  cup flour
2/3  cup packed brown sugar
2  cups  milk
2   egg yolks -- beaten
2  tbs.  butter or margarine
1  teaspoon  vanilla
1  cup  heavy cream -- whipped
5  firm bananas -- sliced
chopped walnuts -- optional

In a med. saucepan, combine flour and brown sugar; stir in milk. Cook and
stir over med. heat until thickened and bubbly; cook and stir 1 min. more.
Remove from heat. Gradually stir about 1 cup hot mixture into egg yolks.
return all to saucepan. Bring to a gentle boil; cook and stir for 2 min.
Remove from heat; stir in butter and vanilla. Cool to room temperature;
stirring occasionally. Fold in the whipped cream. Layer a third of the
pudding in a 2 quart glass bowl; top with half of the bananas. repeat
layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover
and chill at least 1 hour before serving.

Apple Pudding

Fill the bottom of the baking dish with small pieces of dry bread, slice some apples and put a thick layer of fine slices on the bread. Put sugar, small pieces of butter and a little cinnamon over apples and then another layer of bread.

Proceed as at first until your dish is full, finishing with a thin layer of bread crumbs. Pour on enough water to keep from drying out and bake until the apples are cooked. It can be served without sauce, but is good with cream.

Tapioca Pudding

1  egg
1 cup  milk
1 tbs. sugar
1 tbs. tapioca
1/8 tsp.  salt
1/2 tsp. vanilla
2 tbs.  sugar

Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in sauce
pan. Cook over medium heat, stirring constantly until mixture boils
for 3 min. Cool, stir in vanilla.  Beat egg white until foamy,
beating constantly. Add remaining sugar a little at a time.  Beat egg
white until stiff, fold beaten egg white into pudding.  Chill and

Old Time Bread Pudding with Bananas

Yield: 8 Servings

Bake: 45 to 50 minutes

2 c  Half-and-half or light cream
1/2 c  milk
1/3 c  granulated sugar
2 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. nutmeg
3 lg. eggs
4 c  day old bread 1/2" chunks
3 tbs. light brown sugar
2 tbs. butter
2 lg. bananas; sliced

  With a whisk, beat half-and-half, milk, sugar, vanilla, cinnamon,
  nutmeg and eggs until blended.  Add bread and let stand fifteen
  minutes, stirring occasionally.  Preheat oven to 325 ° F.

  Grease a 2 quart shallow casserole of 8x8-inch glass baking dish. In
  a nonstick skillet, heat brown sugar with butter over medium heat
  until mixture boils and sugar dissolves, stirring often, about 5
  minutes.  Add banana slices and cook a minute, stirring gently to
  coat.  Remove skillet from heat.  Stir banana mixture into bread
  mixture and transfer to baking dish.  Bake from 45 to 50 minutes or
  until a knife inserted near center comes out clean.  Cool on rack
  for 30 minutes to serve warm.

  Per serving: about 260 calories, 6 g protein, 33 g carbo, 12 g
  total fat, 5 g sat fat, 1 g fiber, 101 mg cholesterol, 180 mg

Fresh Rhubarb Pudding

1 1/2 cups milk
1/4 cup butter
2 1/2 cups diced rhubarb
8 slices wheat bread
1 1/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
5 eggs
1/2 cup chopped pecans

Toast bread, remove outside crust and dice.  Put in a greased 8 x 8 pan.
Lay rhubarb on top of toast cubes.  Heat milk and butter to boiling.  Let
stand 15 minutes.  Beat 5 eggs with sugar, salt , cinnamon and nutmeg.  Add milk and pour over toast and rhubarb.  Sprinkle nuts over top.  Bake 325 ° for 50 minutes.  Serve warm with cream or ice cream.

"Live long enough to be a problem to your kids."

Lemon Pudding

2 tbs. flour
3/4 c. sugar
1 tbs.butter
2 egg yolks (beaten)
1/4 c. lemon juice
1 c. milk
2 egg whites (stiffly beaten)

(A simple dessert but elegant enough for company) Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350° for 30-35 minutes. Forms a cake top pudding with custard below.

Chocolate Bread Pudding

Recipe By     : Jo Anne Merrill
Serving Size  : 4

1 1/2  cups  milk
1  cup  sugar
1  cup   soft bread crumbs
1 1/2  ounces baking chocolate
2  tbs. margarine
2   large eggs
1/4  tsp.  salt
1/2  tsp.  vanilla extract
1/2  cup  milk
whipped cream -- optional

Place in top of double boiler the 1-1/2 cups milk, 1 cup sugar, 1 cup stale
bread crumbs and 1-1/2 ounces chocolate. Cook over hot water until smooth.

Stir in 2 tablespoons margarine. Beat eggs until light; add salt, vanilla and 1/2 cup milk. Whisk into the chocolate mixture. Cook until thick. Pour into a serving dish or to make a firmer pudding, pour into a greased (with margarine)casserole dish and bake for 20 minutes at 350 °. Add 1/2 cup chopped walnuts after cooking if you prefer. Chill and serve with whipped cream.

Strawberry Pudding

1 pkg. strawberry jello
1 1/4 cup hot water
1 pint strawberry ice cream
1 10 oz pkg. frozen or fresh strawberries
1 small angel food cake
1/2 pint whipping cream

Dissolve jello and add ice cream by spoons full. Chill 20 minutes. Fold in strawberries and whipping cream. Tear angle food cake in pieces and arrange in the bottom of a 9 by 13 pan. Alternate cake with mixture. Refrigerate until set.

Here's an old recipe Grand-maman used to make for us kids visiting the farm in the Summers.Enjoy: it's best hot with some cream over the  top.

Poor Man's Pudding

Heat oven to 350F

2 cup flour
3/4 cup sugar
4 tbs. baking powder
4 tbs.  melted lard
1/2 tbs. salt
2 cups of brown sugar
2 cups of water
1 tbs. flour
1/2 tbs. maple extract

Combine brown sugar, water, 1 Tbs. flour and maple extract in a sauce pan and bring to a boil.  Pour this sauce  into a  9" X 9" ovenproof dish (Pyrex) Mix 2 cups flour with sugar, baking powder, melted lard, and salt.  Add flour mixture by big spoons  to put all over the sauce.  It will even as it will cook. Bake about 35 min. at  350°F  or until fork teeth come back out clean. Spoon portions into a dessert bowl,  pour cream over.

 Lise Peter

Baked Rice Pudding

Yield: 4 Servings

2 c brown rice;ooked
1 1/2 c  milk
1 c  raisins or currants
2 tbs. honey
1 tsp. vanilla

Combine all ingredients. Pour into a casserole, cover and bake at 325°
for 45 minutes. May be served hot or cold.

Sweet Potato Pone (Pudding type)

 4 large sweet potato, peeled and grated
 1 stick margarine, softened
 3 cups sugar
 4 egg, beaten
 1 cup water
 1 cup evaporated milk
 1 tsp. cinnamon
 1 tsp.  nutmeg
 1/2 tsp. allspice
 1 tbs. vanilla extract

 Peel and grate sweet potatoes, set aside.

 Mix margarine and sugar, slowly add eggs to mixture and mix well.
 Stirring rapidly, add water and milk; stir until smooth.  Add
 cinnamon, nutmeg, allspice and vanilla.  Add shredded sweet potatoes.

 Grease a 13 x 9 x 2 glass baking dish.  Turn mixture into dish and
 sprinkle with cinnamon or nutmeg.  Bake at 300 ° for 1 hour,
 or until pudding is set.

Peach Crumb Pudding

 18 fresh peaches, about 4 pounds
 1 cup sugar
 1 1/4 cups sifted all-purpose flour
 1/2 cup butter or margarine

 Reserve 1 peach for garnishing.  Peel peaches, cut into quarters, and
 drop into mixture of 1/2 cup of sugar and 3 tablespoons of flour.
 Turn into baking dish (10 x 6 x 2 inches).   Mix remaining sugar and
 flour; cut in butter to crumb consistency.  Sprinkle crumbs over peaches.
 Bake in preheated moderate oven (375ºF.) for 1 hour, or until peaches
 are tender and crumbs are brown. Garnish top as desired with sliced
 fresh peach. Makes 8 to 10 servings.

Coconut Custard

2 yolks (save egg whites)
1 c. sugar
1 heaping tbs. flour

Mix the above ingredients together.


1 c. coconut
1 tsp. vanilla
 2 c. scalded and cooled milk

Whip egg whites until soft peaks form, and fold into the mixture. Bake in a 9" pie pan for about 50-60 minutes at 350° .

Cup Custard

3 eggs, well beaten
1/4 c. sugar
2 c. scalded milk
1/2 tsp. vanilla
12 caramels

Melt caramels in 1 tablespoon of milk over low heat. Divide into 6 custard
cups. Mix the rest of the ingredients together and pour on top of the caramel in the cups. Set in a pan of water about 1 inch deep and bake at 325°  for 40-45 minutes.

Bread and Butter Pudding

6  slices of bread
3  eggs
2 cup  warm milk
1/2 cup sugar
1 tsp.  vanilla
1/2 cup   raisins
1  maple syrup on the side

Preheat oven to 325 °  F.  Butter a deep dish 9 inch pie plate or
9 inch square cake pan.  Generously butter one side of bread, but in
half to make two triangles.  Arrange triangles, buttered side up, in
prepared dish.  In bowl, beat eggs well mixed.  Add milk, sugar and
vanilla; beat together.  Stir in raisins.  Slowly pour over bread making sure all bread is well soaked.  Bake 45 minutes or until custard has set.  Serve with warm maple syrup.

Quick Creamy Rice Pudding
  (Good dessert for busy or lazy days.)

4 cups of milk
1 egg
1 small box of vanilla cook and serve pudding (not instant)
1 cup of Minute Rice
1/4 cup of sugar (optional)

Mix all ingredients and bring to a soft boil stirring often. Raisins may be added. Remove from heat. Cover for 5 minutes. Serve warm or cold. Sprinkle with cinnamon if desired. Serves 10 to 12.

Real Banana Pudding

Real banana pudding really doesn't take that long and is so much better than using boxed pudding mix.My critters would disown me.


1 c. sugar
2 heaping tbs. all-purpose flour
3 eggs, divided
2 cups milk
1/2 stick margarine
1 tsp. vanilla
vanilla wafers
2 - 3 large ripe bananas


2 egg whites
Pinch of cream of tartar
1/2 c. sugar

Preheat oven to 350° .

Pudding: In medium saucepan, mix sugar and flour together until no lumps remain. Add 2 egg yolks (reserving egg whites for meringue) and 1 whole egg to sugar and flour mixture. Mix well. Begin mixing in milk in small amounts. Add margarine and vanilla. Cook over medium heat, stirring constantly, until mixture thickens to pudding consistency. Make 2 layers beginning with wafers, then banana slices, and pudding in 2 quart casserole dish or 8" x 10" baking dish, ending with pudding on top. Top with meringue.

Meringue: Beat 2 egg whites and cream of tartar until foamy; begin adding sugar gradually. Beat until stiff peaks form. Spread on top of pudding.

Bake pudding with meringue in 350°  oven until meringue is nicely browned.

Peachy Bread Pudding
Yield: 10 servings

1 loaf french bread, cut into 1 inch cubes
1 16 ounce can light sliced peaches, drained
1/2 c raisins
2 eggs
2 egg whites
3/4 c sugar
1 12 ounce can evaporated skim milk
2 c skim milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. butter flavoring
1 tsp. coconut flavoring
1 tbs.vanilla

Preheat oven to 350° F.

Place bread cubes in a quart baking dish. (I spray with Pam first). Add
peaches and raisins to bread, mixing gently. In a bowl, combine eggs and egg whites with sugar and mix well. Add evaporated milk, skim milk, spices and flavorings, and blend well. Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid (I use my hands). Bake for 30 to 40 minutes.Insert knife near center; if it comes out clean, its done.

2 tbs. light margarine
2 tbs. flour
1 1/3 cup skim milk
1 tbs. rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing well. Add milk, stirring constantly. Cook until mixture comes to a boil; boil 1 minute.
Remove from heat and stir in flavoring. Serve over hot bread pudding.

Poor Woman’s Pudding
Seminole Country Inn
Indiantown, Florida

When stormy seas and rainy skies are trying to bring you down, Poor Woman’s Pudding will always cheer you up.

1 12 oz can evaporated milk
1 cup water
1/2 cup sugar
2 tsp. vanilla
1 tbs. cornstarch

Set aside 1/4 cup of the water. Heat milk, sugar, vanilla and remaining water. Dissolve cornstarch in 1/4 cup water. Add to hot milk, stirring constantly until thick. Pour into two bowls, sprinkle with cinnamon and serve to a loved one. Can be eaten hot or cold.

My Mom always used to make this for me when I needed a special treat. We always ate it hot, so hot that it would burn my tongue. Mom said to skim the spoon along the top scooping up only the layer that was cooled. Hard to do because it tastes so good.


Vanilla Bean Pudding
Recipe By     : Essence of Emeril Show

3/4  cup  sugar
3   tbs.  cornstarch
3   cups  half-and-half
4   egg yolks
1   tbs.  unsalted butter
1   vanilla bean  split
1   cup  crushed vanilla wafers
2  cups  raspberries
5   mint sprigs, -- for garnish

In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook,
stirring, over medium heat until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan and heat just to simmering.
Reduce heat and simmer 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

Uncle Ben's Classic Rice Pudding

1/3 c  Uncle Ben's Converted brand Rice
1 1/2 c water
1/3 c   sugar
1 tsp.  cornstarch
1/4 tsp.  salt
1 1/3 c  milk
1 tbs.  butter or margarine
1/2 tsp. vanilla extract
2  egg yolks beaten or
1/2 c   eggbeaters
 cinnamon,nutmeg,raisins (optional)

Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat,cover and simmer 25 min, or until rice is very tender and most of the water is absorbed.

Combine sugar, cornstarch and salt. Add milk along with sugar mixture to  rice. Add raisin if desired at this point as well. Heat to boiling,boil 1 minute, stirring constantly.

Remove from the heat. Stir in butter and vanilla. Slowly stir about 1 cup
of the hot rice mixture into the beaten egg yolks or eggbeaters in a bowl.
Blend with remaining mixture in saucepan.

Cook over medium heat stirring frequently, just until mixture starts to
bubble. Remove from heat immediately. Pour into a serving dish. Serve plain (no chance) or with cinnamon,nutmeg, whipped cream, etc.

Peachy Pudding Bake

8   med. peaches
3/4   c brown sugar (packed) or-granulated sugar
1  c  Bisquick baking mix
1/4  tsp.  nutmeg

Fresh peaches and brown sugar baked in a pudding, topped with ice cream.

Heat oven to 425° .

Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let stand 10 minutes. Stir in baking mix and nutmeg.

Turn fruit mixture into greased square pan, 9x9.

Bake 30 to 35 minutes. Serve warm and, if you like,with light cream or ice cream. 6 servings.

From Betty Crocker's Bisquick Cookbook.


Lemon Sponge Pudding

3  eggs, separated
1 1/2  lemons, grated rind & juice
2 tbs.  flour
1 c  white sugar
1 c  milk
pinch of salt

Add rind and juice to egg yolks; stir in flour and sugar slowly.  Beat well and add milk slowly.  Beat egg whites stiff and fold into the mixture. Pour into a greased casserole set in a pan of water and bake 45 minutes until set at 325° F.


Cornstarch Pudding

3/4 c sugar
2 tbs.  cornstarch
1/4 tsp.  salt
2 c  milk
2 tbs. butter
1 tsp.  vanilla

      2 oz Unsweetened chocolate
      2    Bananas, chopped
     Brown sugar instead of white
     1 tbs. extra butter

  Blend sugar, flour and salt.  Gradually add milk, mixing well.  Cook and
  stir until smooth, thickened and clear.  At this point, add any
  ingredients necessary for variations.

  Stir a little of the pudding into beaten egg, then return to pudding.  (If
  you heat the egg too quickly, it'll cook a little.  It's unsightly, but
  it'll still taste pretty good.)

  Add butter and vanilla, mix well, and chill in fridge.  This is delicious
  hot, too!

Blueberry Bread Pudding With Caramel Sauce

2  c  skim milk
8  oz.   Egg Beaters® 99% egg substitute
2/3  c  sugar
1  tsp.  vanilla extract
1/4  tsp.  ground cinnamon
8  slices  white bread slices
1  cup  blueberries -- fresh or frozen
1/4  c   skim milk
14  caramel candy

In a large bowl, blend together milk, Egg Beaters, sugar, vanilla and
cinnamon; set aside.

Place bread cubes in bottom of lightly greased 8 x 8 x 2" baking dish;
sprinkle with blueberries.  Pour egg mixture evenly over bread mixture.

Set dish in pan filled with 1" of hot water.  Bake at 350°  F for hour or
until set.

Meanwhile, make caramel sauce by heating remaining skim milk and
caramels until caramels are melted, stirring frequently.

Butterscotch Tapioca

10  cups water
1   cup  milk
3/4   teaspoon salt
1/2   cup  granulated sugar
1 1/4  cups  tapioca -- small pearl
1/2  cup  butter -- plus 2 tbs.
2 cups  brown sugar -- dark
2   eggs
2  teaspoons  vanilla extract

 Every Amish and Mennonite restaurant has this buttery, rich pudding on it menu, and it is always served at Amish gatherings.  This recipe can be
halved.  Bring the water and salt to a boil in a large, deep saucepan.
Sprinkle in tapioca.  Add the dark brown sugar, lower the heat a little, and cook 5 min., longer, or until tapioca is clear.  In a small bowl, beat the
eggs.  Add the milk and granulated sugar and blend.  Stir 1 cup of the hot
tapioca mixture into the egg-milk mixture, then combine it with the rest of the tapioca.  Continue cooking over low heat, stirring often, for about 10 min.  or until mixture bubbles up.

 In the meantime, heat the butter in a small saucepan over medium heat until it is light brown.  Add to the bubbling pudding, along with the vanilla, and mix well.  Pour into a 3 quart serving bowl and allow to cool to room temp.  This pudding will set up without refrigeration (6 hours) and it is really better if it can be eaten right away.  If you do refrigerate it, allow pudding to come to room temp.  before serving, and stir it up a bit to further soften it.

 Note: Small pearl tapioca does not have to be soaked before cooking.


Bread Pudding

1 1/2 c bread, cut in 1-inch pieces-(about 2 slices)
1/3 c  raisins
2 tbs.  sugar
3/4 tsp. ground cinnamon
1 lg.  egg;slightly beaten
1/4 tsp.  vanilla
1 1/4 c  reconstituted instant milk -(nonfat)

  4 servings of about 1/2 cup each
  146 calories per serving using white bread
  140 calories per serving using whole-wheat bread

  Place bread pieces in 1 quart casserole. Sprinkle with raisins.

 Mix sugar and cinnamon. Stir into egg. Add vanilla.

 Heat milk (do not boil). Stir warm milk into egg mixture slowly.

 Pour mixture over bread.

 Bake at 325° F (slow oven) until tip of knife inserted  into center comes out clean--about 40 minutes.

 Serve warm or cold.

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