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04-10-2000 - 11 Pudding Recipes
Becky,LA (10:19:26) :
MAMA DONALD'S BANANA PUDDING
Recipe By : BECKY
1 1/2 cups sugar
1/2 teaspoon salt
4 tablespoons flour
3 large eggs -- beaten
3 cups milk
1 tablespoon vanilla extract
1 box vanilla wafers
3 bananas
In pan mix together sugar, flour, vanilla and eggs.
Turn heat on medium. Add milk. Whisk constantly until thickened.
Line a casserole with cookies. Pour in 1/3 of pudding.
Slice 1 banana over pudding.
Top with a layer of cookies. Repeat for 2 more layers.
Chill.
Becky,LA (10:10:00) :
NANA'S BOILED CUSTARD
Recipe By : Becky's Grandmother
8 large eggs -- beaten
2 cups sugar
1 gallon milk
1 tablespoon vanilla
2 orange rind -- grated
Beat eggs and add sugar.
Add milk stirring.
Cook on low heat ( stirring constantly) until thickened slightly. ( coats a spoon).
Keep chilled.
Jess,.FL (03:12:16) : Cinnamon Raisin Bread Pudding
with Orange Butterscotch Sauce
With fall here, it's a perfect time to fire up the oven and bake some serious comfort food. And there's no more comforting food than old-fashioned bread pudding. It was the hit of Oprah's recent Beloved dinner and it's likely to be the hit of any dinner at your home, too. Don't forget the Orange Butterscotch Sauce on top!
8 cups raisin egg/challah bread, cubed
2 apples, peeled and cubed
6 egg yolks (may use egg substitute)
3 whole eggs
1 1/2 cup granulated sugar
1/4 cup brown sugar
1 cup heavy cream (may use non-dairy creamer)
1 cup whole milk (may use 2%)
1 tablespoon vanilla
1/2 tablespoon cinnamon
2 tablespoons butter
Step 1
Peel and cube the apples. In a saut pan melt the butter, then add the apple cubes and brown sugar and saut until soft. Remove from heat.
Step 2
In a 10" x 8" pan, layer bread cubes and apple cubes.
Step 3
In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
Step 4
Pour mixture over bread and apple cubes and allow to sit 15 minutes.
Step 5
Place pan with apples and bread in a larger pan and fill with water to 1" of the top. Back in 350-degree oven for 35 minutes or until knife comes out clean. Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce... you may also drizzle with melted vanilla ice cream.
Orange Butterscotch Sauce
2 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream
Step 1
In sauce pan melt butter, then add brown sugar and allow to bubble.
Step 2
Add orange liqueur and fresh orange juice and allow to reduce to half. Add heavy cream and reduce until lightly thickened. Serve with Cinnamon Raisin Bread Pudding.
Note: Fresh citrus alongside the bread pudding makes for a wonderful garnish!
Gina,Fla (01:24:20) : CUBAN BREAD PUDDING
4 cups whole milk
1 tablespoon vanilla extract or aromatic rum
Grated zest of 1 lemon
3 cups sugar
4 whole eggs, slightly beaten
1 loaf French bread (about 1 pound), sliced (bread should neither be too fresh nor too old)
4 ounces (1 stick) butter, melted
1 cup raisins
1 cup toasted whole almonds
Butter and flour to prepare mold
Preheat oven to 350 degrees. Using an electric mixer, mix milk, vanilla, lemon zest, sugar and eggs in a large bowl. Add bread and allow it to soak for about 30 minutes or until saturated and soft. Add butter, raisins and almonds. Mix with a wooden spoon to thoroughly blend; bread will break in pieces.
Generously butter a 5-by-9-inch loaf pan and sprinkle with flour. Pour the bread mixture into the mold, place in the middle rack of the oven and bake for about 1 hour, until a skewer inserted in the center comes out clean. Let it cool to room temperature. Run a knife gently around the outside of the pudding and invert it onto a serving plate. Slice and serve. Makes 8 servings.
Gina,Fla (01:24:20) : MAMI'S BREAD PUDDING
9 egg yolks
1 cup plus 2 tablespoons sugar
3 cups whole milk
1 cinnamon stick, about 3 inches long
1 tablespoon vanilla extract
2 to 3 tablespoons melted butter
1 loaf brioche or challah, sliced
Preheat oven to 350 degrees. Whisk egg yolks and 1 cup sugar until thick. Place the milk and cinnamon stick in a saucepan and bring to a boil; reduce heat to low. Slowly whisk half the milk into the eggs. Pour egg mixture into milk saucepan and stir constantly until custard has thickened slightly and coats the back of a metal spoon. Remove from the heat and pour mixture into a bowl. Discard cinnamon stick. Stir in vanilla.
Butter a gratin dish (12-inch oval or 9-inch square) and sprinkle with 2 tablespoons sugar. Arrange slices of bread, slightly overlapping, on bottom of dish. Pour some of the custard over the bread. Continue making layers until bread and custard are all used. (Or save some custard to serve with the pudding.)
Bake on middle rack about 40 minutes or until pudding is golden and puffy. Serve with extra custard or with creme fraiche. Makes 8 servings.
Gina,Fla (01:22:38) : Tres Leche (Nicaraguan Three Milks Dessert)
This is the recipe given to me by a Nicaraguan lady in Miami who used to make the dessert for a well-known restaurant.
Cake:
3 eggs, separated
1 cup sugar
1 cup flour
1/2 cup milk
1 tsp. vanilla
1 tsp. ground nutmeg
1 tsp. baking powder
Beat the egg whites til foamy. Add egg yolks, sugar, flour, milk, vanilla, nutmeg and baking powder. Butter a 9x13 pan and pour in batter. Bake at 350 for 45 mts. When done, take out of oven and pierce all over top with a fork.
Three Milks Punch:
1 can evaporated milk
1 can condensed milk
1 c. heavy cream
3 egg yolks (save whites to make meringue)
1 t. vanilla
Blend all ingrd. in blender. Pour slowly on top of cake, it will soak it all up.
Beat egg whites with a little bit of cream of tartar and 1/2 c. sugar added slowly to make a meringue. Spread meringue on top.
KellyWA (12:00:10) : Chocolate Caramel Bread Pudding.
(This recipe won top prize in the 1999 "Best Milk Recipes in America " contest. By Virginia Platisha, Minnesota)
9 slices white bread
1 large cooking apple
1/3 cup semisweet chocolate pieces
1/3 cup chopped pecans
12 vanilla caramels
3 cups fat free MILK
1 tablespoon butter
3 slightly beaten eggs
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
Ice cream or whipped cream (optional)
1. Cut bread into cubes (about 7 cups). Peel and chop apple. Spread bread cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with chopped apple, chocolate pieces, and pecans.
2. In a medium saucepan combine caramels, 1 cup of the fat free milk, and the butter. Cook and stir over medium-low heat until caramels are melted.
Add remaining fat free milk; heat until mixture just begins to bubble around edge of pan. Remove from heat.
3. Slowly stir milk mixture into beaten eggs. Stir in brown sugar, vanilla, and salt. Pour over bread mixture; press lightly with back of a large spoon to moisten bread cubes.
4. Bake in a 350 oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve warm. If desired, top with ice cream or whipped cream.
KellyWA (11:59:21) : Rice Pudding #1
2/3 c. Minute rice (do not substitute)
1/4 c. sugar
1/8 tsp. salt
1/4 tsp. nutmeg
2 1/2 c. milk (better use whole milk, not skim)
1 Tbsp. butter
1 tsp. vanilla
1 egg yolk
2 Tbsp. milk
Combine rice, sugar, salt, nutmeg, the 2 1/2 c. milk, butter and vanilla in a medium saucepan. Bring to a boil,
then cook 20 minutes over low heat stirring frequently. Beat the yolk and the Tbsps. of milk together and add
very slowly to hot rice, stirring rapidly. Remove from heat. For a change, stir in 1/2 c. diced fruit. Garnish with
whipped cream.
KellyWA (11:58:54) : Rice Pudding #2
7 Tbsp. uncooked rice
7 Tbsp. sugar
1 tsp. vanilla
1 large can evaporated milk
cinnamon
Pour milk into quart container and fill with water to equal 1 quart of liquid. Pour into casserole and mix all
ingredients. Sprinkle cinnamon over the mixture. Bake at 375 degrees for 1 hour.
*Note: This recipe does not specify what kind of rice to use. You may get into trouble with this. My guess would
be NOT minute rice. Also, never substitute condensed milk for evaporated milk. I did once in a quiche and it was
like a candy-quiche. YUCK!
From Marianne: I thought that after an hour in the oven the pudding still looked too milky, so I just turned the
oven off and left it in there for about half hour or so. It worked very well.
KellyWA (11:58:19) : Rice Pudding #3
1 qt. milk
1/2 c. rice (again, probably NOT minute rice)
Cook together on low to medium heat for at least 1 hour stirring often until rice is soft.
Beat:
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
Add to rice mixture. Pour in serving dish, serve warm or cold. Sprinkle with cinnamon.
KellyWA (11:57:52) : Rice Pudding #4
1/2 c. uncooked long grain rice
4 c. milk
1/4 c. butter
3 eggs
3/4 c. granulated sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nutmeg
In the top of a double boiler, cook together rice and 2 cups of the milk. Cook until rice is tender and most of the water is gone, about 45 minutes, stir occasionally. Add butter - stir in. In a bowl beat the eggs, add sugar, vanilla, salt and remaining milk and mix well. Stir into the hot rice mixture. Pour into a casserole dish and sprinkle with nutmeg. Bake at 350 degrees for 50 minutes, or until firm.
04-10-2000 - 11 Pudding Recipes
Becky,LA (10:19:26) :
MAMA DONALD'S BANANA PUDDING
Recipe By : BECKY
1 1/2 cups sugar
1/2 teaspoon salt
4 tablespoons flour
3 large eggs -- beaten
3 cups milk
1 tablespoon vanilla extract
1 box vanilla wafers
3 bananas
In pan mix together sugar, flour, vanilla and eggs.
Turn heat on medium. Add milk. Whisk constantly until thickened.
Line a casserole with cookies. Pour in 1/3 of pudding.
Slice 1 banana over pudding.
Top with a layer of cookies. Repeat for 2 more layers.
Chill.
Becky,LA (10:10:00) :
NANA'S BOILED CUSTARD
Recipe By : Becky's Grandmother
8 large eggs -- beaten
2 cups sugar
1 gallon milk
1 tablespoon vanilla
2 orange rind -- grated
Beat eggs and add sugar.
Add milk stirring.
Cook on low heat ( stirring constantly) until thickened slightly. ( coats a spoon).
Keep chilled.
Jess,.FL (03:12:16) : Cinnamon Raisin Bread Pudding
with Orange Butterscotch Sauce
With fall here, it's a perfect time to fire up the oven and bake some serious comfort food. And there's no more comforting food than old-fashioned bread pudding. It was the hit of Oprah's recent Beloved dinner and it's likely to be the hit of any dinner at your home, too. Don't forget the Orange Butterscotch Sauce on top!
8 cups raisin egg/challah bread, cubed
2 apples, peeled and cubed
6 egg yolks (may use egg substitute)
3 whole eggs
1 1/2 cup granulated sugar
1/4 cup brown sugar
1 cup heavy cream (may use non-dairy creamer)
1 cup whole milk (may use 2%)
1 tablespoon vanilla
1/2 tablespoon cinnamon
2 tablespoons butter
Step 1
Peel and cube the apples. In a saut pan melt the butter, then add the apple cubes and brown sugar and saut until soft. Remove from heat.
Step 2
In a 10" x 8" pan, layer bread cubes and apple cubes.
Step 3
In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
Step 4
Pour mixture over bread and apple cubes and allow to sit 15 minutes.
Step 5
Place pan with apples and bread in a larger pan and fill with water to 1" of the top. Back in 350-degree oven for 35 minutes or until knife comes out clean. Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce... you may also drizzle with melted vanilla ice cream.
Orange Butterscotch Sauce
2 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream
Step 1
In sauce pan melt butter, then add brown sugar and allow to bubble.
Step 2
Add orange liqueur and fresh orange juice and allow to reduce to half. Add heavy cream and reduce until lightly thickened. Serve with Cinnamon Raisin Bread Pudding.
Note: Fresh citrus alongside the bread pudding makes for a wonderful garnish!
Gina,Fla (01:24:20) : CUBAN BREAD PUDDING
4 cups whole milk
1 tablespoon vanilla extract or aromatic rum
Grated zest of 1 lemon
3 cups sugar
4 whole eggs, slightly beaten
1 loaf French bread (about 1 pound), sliced (bread should neither be too fresh nor too old)
4 ounces (1 stick) butter, melted
1 cup raisins
1 cup toasted whole almonds
Butter and flour to prepare mold
Preheat oven to 350 degrees. Using an electric mixer, mix milk, vanilla, lemon zest, sugar and eggs in a large bowl. Add bread and allow it to soak for about 30 minutes or until saturated and soft. Add butter, raisins and almonds. Mix with a wooden spoon to thoroughly blend; bread will break in pieces.
Generously butter a 5-by-9-inch loaf pan and sprinkle with flour. Pour the bread mixture into the mold, place in the middle rack of the oven and bake for about 1 hour, until a skewer inserted in the center comes out clean. Let it cool to room temperature. Run a knife gently around the outside of the pudding and invert it onto a serving plate. Slice and serve. Makes 8 servings.
Gina,Fla (01:24:20) : MAMI'S BREAD PUDDING
9 egg yolks
1 cup plus 2 tablespoons sugar
3 cups whole milk
1 cinnamon stick, about 3 inches long
1 tablespoon vanilla extract
2 to 3 tablespoons melted butter
1 loaf brioche or challah, sliced
Preheat oven to 350 degrees. Whisk egg yolks and 1 cup sugar until thick. Place the milk and cinnamon stick in a saucepan and bring to a boil; reduce heat to low. Slowly whisk half the milk into the eggs. Pour egg mixture into milk saucepan and stir constantly until custard has thickened slightly and coats the back of a metal spoon. Remove from the heat and pour mixture into a bowl. Discard cinnamon stick. Stir in vanilla.
Butter a gratin dish (12-inch oval or 9-inch square) and sprinkle with 2 tablespoons sugar. Arrange slices of bread, slightly overlapping, on bottom of dish. Pour some of the custard over the bread. Continue making layers until bread and custard are all used. (Or save some custard to serve with the pudding.)
Bake on middle rack about 40 minutes or until pudding is golden and puffy. Serve with extra custard or with creme fraiche. Makes 8 servings.
Gina,Fla (01:22:38) : Tres Leche (Nicaraguan Three Milks Dessert)
This is the recipe given to me by a Nicaraguan lady in Miami who used to make the dessert for a well-known restaurant.
Cake:
3 eggs, separated
1 cup sugar
1 cup flour
1/2 cup milk
1 tsp. vanilla
1 tsp. ground nutmeg
1 tsp. baking powder
Beat the egg whites til foamy. Add egg yolks, sugar, flour, milk, vanilla, nutmeg and baking powder. Butter a 9x13 pan and pour in batter. Bake at 350 for 45 mts. When done, take out of oven and pierce all over top with a fork.
Three Milks Punch:
1 can evaporated milk
1 can condensed milk
1 c. heavy cream
3 egg yolks (save whites to make meringue)
1 t. vanilla
Blend all ingrd. in blender. Pour slowly on top of cake, it will soak it all up.
Beat egg whites with a little bit of cream of tartar and 1/2 c. sugar added slowly to make a meringue. Spread meringue on top.
KellyWA (12:00:10) : Chocolate Caramel Bread Pudding.
(This recipe won top prize in the 1999 "Best Milk Recipes in America " contest. By Virginia Platisha, Minnesota)
9 slices white bread
1 large cooking apple
1/3 cup semisweet chocolate pieces
1/3 cup chopped pecans
12 vanilla caramels
3 cups fat free MILK
1 tablespoon butter
3 slightly beaten eggs
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
Ice cream or whipped cream (optional)
1. Cut bread into cubes (about 7 cups). Peel and chop apple. Spread bread cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with chopped apple, chocolate pieces, and pecans.
2. In a medium saucepan combine caramels, 1 cup of the fat free milk, and the butter. Cook and stir over medium-low heat until caramels are melted.
Add remaining fat free milk; heat until mixture just begins to bubble around edge of pan. Remove from heat.
3. Slowly stir milk mixture into beaten eggs. Stir in brown sugar, vanilla, and salt. Pour over bread mixture; press lightly with back of a large spoon to moisten bread cubes.
4. Bake in a 350 oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve warm. If desired, top with ice cream or whipped cream.
KellyWA (11:59:21) : Rice Pudding #1
2/3 c. Minute rice (do not substitute)
1/4 c. sugar
1/8 tsp. salt
1/4 tsp. nutmeg
2 1/2 c. milk (better use whole milk, not skim)
1 Tbsp. butter
1 tsp. vanilla
1 egg yolk
2 Tbsp. milk
Combine rice, sugar, salt, nutmeg, the 2 1/2 c. milk, butter and vanilla in a medium saucepan. Bring to a boil,
then cook 20 minutes over low heat stirring frequently. Beat the yolk and the Tbsps. of milk together and add
very slowly to hot rice, stirring rapidly. Remove from heat. For a change, stir in 1/2 c. diced fruit. Garnish with
whipped cream.
KellyWA (11:58:54) : Rice Pudding #2
7 Tbsp. uncooked rice
7 Tbsp. sugar
1 tsp. vanilla
1 large can evaporated milk
cinnamon
Pour milk into quart container and fill with water to equal 1 quart of liquid. Pour into casserole and mix all
ingredients. Sprinkle cinnamon over the mixture. Bake at 375 degrees for 1 hour.
*Note: This recipe does not specify what kind of rice to use. You may get into trouble with this. My guess would
be NOT minute rice. Also, never substitute condensed milk for evaporated milk. I did once in a quiche and it was
like a candy-quiche. YUCK!
From Marianne: I thought that after an hour in the oven the pudding still looked too milky, so I just turned the
oven off and left it in there for about half hour or so. It worked very well.
KellyWA (11:58:19) : Rice Pudding #3
1 qt. milk
1/2 c. rice (again, probably NOT minute rice)
Cook together on low to medium heat for at least 1 hour stirring often until rice is soft.
Beat:
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
Add to rice mixture. Pour in serving dish, serve warm or cold. Sprinkle with cinnamon.
KellyWA (11:57:52) : Rice Pudding #4
1/2 c. uncooked long grain rice
4 c. milk
1/4 c. butter
3 eggs
3/4 c. granulated sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nutmeg
In the top of a double boiler, cook together rice and 2 cups of the milk. Cook until rice is tender and most of the water is gone, about 45 minutes, stir occasionally. Add butter - stir in. In a bowl beat the eggs, add sugar, vanilla, salt and remaining milk and mix well. Stir into the hot rice mixture. Pour into a casserole dish and sprinkle with nutmeg. Bake at 350 degrees for 50 minutes, or until firm.
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