Custards and Pudding Recipes
Custards and Pudding Recipes
"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.
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
refrigerator.
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.
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.
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.
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.
CHOCOLATE PIE OR PUDDING-
Add 2 unsweetened chocolate
squares at the beginning and make a chocolate pie or pudding.
BUTTERSCOTCH 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.
BANANA PIE-
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.
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
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.
CINNAMON SUGAR;
Combine cinnamon and sugar
and store in a tightly covered bowl.
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.
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.
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.
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.
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
serve.
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
sodium
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.
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.
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.
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.
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
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.
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.
2 yolks (save egg whites)
1 c. sugar
1 heaping tbs. flour
Mix the above ingredients together.
Add:
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° .
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.
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 really doesn't take that long and is so much better than using boxed pudding mix.My critters would disown me.
Pudding:
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
Meringue:
2 egg whites
Pinch of cream of tartar
1/2 c. sugar
Directions
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.
Sauce:
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.
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.
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.
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.
3/4 c sugar
2 tbs. cornstarch
1/4 tsp. salt
2 c milk
2 tbs. butter
1 tsp. vanilla
FOR CHOCOLATE PUDDING
2 oz Unsweetened chocolate
FOR BANANA PUDDING
2 Bananas, chopped
FOR BUTTERSCOTCH PUDDING
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.
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.
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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