Custards & Puddings

[ladyseville]

Bread Pudding With Raisins

3/4 C. butter, softened
1-1/2 C. brown sugar
1 C. raisins
18 thick slices egg bread, cut into large cubes
1 quart half-and-half
8 eggs
3 T. sugar
1 T. vanilla extract
1 t. ground cinnamon

Coat an 8 x 12-inch baking dish with the butter. Sprinkle with brown sugar and raisins. Press bread cubes into the pan.

In a large bowl, combine half-and-half, eggs, sugar, vanilla and cinnamon. Pour over bread.

Preheat oven to 325°F. Bake pudding in a water bath for 1 hour.

Serve warm with Vanilla Custard Sauce or with soft-peaked whipped cream.

Servings: 8

[ladyseville]

Chocolate Bread Pudding

Butter for baking dish
4 C. bread, in slices or large cubes
4 C. milk, whole or lowfat
2 squares unsweetened chocolate
3/4 C. sugar
2 eggs, beaten
1/4 t. salt
1 t. vanilla extract

Preheat oven to 350°F. Butter a baking dish. (The larger the dish, the crisper the bread. An eight-inch square baking dish results in a crisp top and a soft bottom.

If you like your pudding soft, place the bread in a mixing bowl, pour the milk over, and soak for 30 minutes. Otherwise, skip this step.

Combine the milk and chocolate in a double boiler. Cook over low heat until chocolate has melted. (If you've presoaked the bread, pour off the milk in order to warm it.) Whisk the sugar, eggs, vanilla and salt into the melted chocolate and milk.

Arrange the bread in a baking dish, overlapping the slices. Pour the milk mixture over the bread. Let stand for a minute or two. Bake for one hour.

Makes 8 servings.

[ladyseville]

Blueberry Bread Pudding

2 C. whole milk
2 C. whipping cream
3/4 C. brown sugar
3/4 C. granulated sugar
7 eggs
2 T. brandy
1 t. cinnamon
1 t. vanilla extract
8 C. cubed challah bread, cubed
2 C. blueberries

Mix milk, cream, sugars, eggs, brandy, cinnamon and vanilla. Whisk until smooth. Add bread cubes and stir lightly until all bread has been moistened. Let soak for 30 minutes. Add blueberries and pour into a buttered 9 x 3 x 12-inch baking dish. Bake for 25-30 minutes at 350°F. until golden brown and nicely puffed.

[ladyseville]

Guilt-Free Banana Pudding

Two 3.4-oz. instant French Vanilla Pudding packages
3 1/2 C. 2 percent milk
1 14-oz.fat free condensed milk
1 dash of salt
1/2 t. banana flavoring
1/2 t. butter flavoring
1 8-oz. container Cool Whip lite
1 8-oz. container Cool Whip fat free
3 medium bananas
1 box reduced fat vanilla wafers

Mix pudding with milk. Add condensed milk, salt, flavoring and Cool Whip. Mix well. Layer wafers, pudding and bananas. Chill for several hours or make night before.

[ladyseville]

Indian Pudding

4 c. milk
1 c. maple syrup
¼ c. butter
2/3 c. cornmeal
½ t. ginger
½ t. cinnamon
¼ t. nutmeg
1 c. raisins

In a saucepan over medium heat combine 3 cups milk and maple syrup. Heat until just boiling and then add the butter.

In a bowl, combine the cornmeal and the spices. Gradually stir cornmeal mixture into the hot milk. Reduce heat to low and cook, stirring frequently, until thickened, about 10 minutes. Fold in raisins.

Spoon mixture into a buttered 2-quart casserole. Pour remaining 1 cup milk over pudding. Do not stir.

Bake 2 ½ hours in a slow oven (300°) until all the milk has been absorbed and the top is golden brown. Serve warm. Serves 8.

[Kitchen Witch]

BUTTER PECAN MOUSSE

3/4 cup pecan -- pieces
1 tablespoon butter or margarine -- melted
16 ounces cream cheese -- softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- whipped

Combine pecans and butter, stirring well; spread on a baking sheet.
Bake at 350 degrees F. for 5 minutes or until toasted; cool. Finely chop and set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars and vanilla, beating well. Stir in 3/4 cup toasted pecans.
Gently fold whipped cream into pecan mixture; spoon or pipe into serving dishes. Garnish if desired with more pecan pieces. Yield: 6 servings.

[ladyseville]

Baked Cream of Coconut

5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum

Preheat oven to 300 degrees F (150 degrees C).

In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.

Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.

[ladyseville]

Bread Pudding with Whiskey Sauce

3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 fresh peaches - peeled, pitted and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces

1 cup whiskey
1 pound butter
2 cups white sugar

Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.

Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.

To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

[ladyseville]

Cherry Dump Pudding

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup white sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla extract
4 cups pitted sour cherries
1/2 cup white sugar
1 1/4 cups cherry juice

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.

In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.

Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

[Kitchen Witch]

PEANUT BANANA PUDDING

1/2 cup light brown sugar -- firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3-1/4 cups nonfat milk
3/4 cup peanut butter -- creamy style
1 teaspoon vanilla
3 bananas -- sliced
Whipped cream -- sweetened

In a saucepan, stir together brown sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. Yield: 6 servings.

[ladyseville]

Blueberry Meringue Rice Custard

3 cups cooked rice
3 cups milk, divided use
1 cup granulated sugar, divided use
1 tablespoon butter or margarine
3/4 teaspoon salt, divided use
4 large eggs, separated
2 teaspoons vanilla extract, divided use
1 (21-ounce) can blueberry pie filling
1 tablespoon lemon juice

Combine rice, 2 1/2 cups milk, 1/2 cup sugar, butter and 1/2 teaspoon salt in medium saucepan. Cook over medium heat until thickened, 20 to 25 minutes, stirring frequently.

Beat egg yolks and remaining 1/2 cup milk. Stir into rice and cook 2 minutes longer, stirring constantly. Add 1 teaspoon vanilla. Turn into buttered 12 x 8 x 2-inch baking dish.

Combine blueberry filling and lemon juice. Spread over rice mixture.

Bake at 350*F for 20 minutes, or until heated through. Remove from oven.

Beat egg whites until frothy. Add remaining 1/2 cup sugar, salt and vanilla. Beat until stiff but not dry. Spread over hot filling, sealing meringue to edges.

Return to oven and bake 12 to 15 minutes, or until peaks of meringue are golden brown. Cool.

Refrigerate until chilled, about 3 hours.

Makes 8 servings.

[ladyseville]

Mocha Meringue Pudding

3 cups cooked rice
3 1/2 cups low-fat milk, divided use
2/3 cup granulated sugar, divided use
1/2 teaspoon salt
3 large eggs, separated
1 1/2 teaspoons vanilla extract, divided use
4 (1.55-ounce) bars milk chocolate, broken in squares
1 tablespoon instant coffee

Combine rice, 3 cups milk, 1/3 cup sugar and salt in large saucepan. Cook over medium heat 20 to 25 minutes or until thick and creamy, stirring frequently.

Beat egg yolks and remaining 1/2 cup milk in small bowl. Stir into rice mixture and cook 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla.

Spread into buttered 9 x 9-inch baking pan. Arrange chocolate bars over rice mixture.

Beat egg whites in medium bowl with electric mixer until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, about 4 minutes or until stiff glossy peaks form. Fold in coffee and remaining 1/2 teaspoon vanilla. Spread over pudding.

Bake at 350*F oven for 15 minutes or until golden brown. Serve warm.

Makes 6 servings.

[Southern Belle 2067]

This is a very different banana pudding, but it is very good if you want something that is different. Children really love it to.


Over-The-Moon Banana Pudding

2 (4.6-oz) packages cook and serve vanilla pudding mix.
4 cups milk
1 (8-oz) container sour cream
8 (2.754-oz.) chocolate-marshmallow sandwiches, cut into eights
3 bananas, sliced
1 (8-oz) cool whip

Cook pudding mix and the milk in a saucepan as per package directions. Remove pan from heat, let stand for 10 minutes. Whisk in sour cream, let stand until it thickens.

Pour half of pudding into a 2 quart dish. Layer about 40 chocolate sandwich wedges evenly over the pudding. Top evenly with banana slices and remaining half of the pudding. Top with the cool whip. Arrange the remaining sandwich wedges around the outer edge of dish. Cover and refrigerate overnight.

NOTE

I used Moon Pies in the place of the chocolate sandwiches they were a lot easier to work with. I have made this pudding both ways but it tasted better with the Moon Pies.

[Southern Belle 2067]

Favorite Old-Time Rice Pudding

1-1/2 cups water
1/3 cup long grain rice uncooked
3 egg yolks
1 cup sugar or 1/2 cup orange blossom honey ( the honey is the best)
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 (13-oz.) can evaporated milk, do not use regular milk
1/4 tsp. salt
2 Tbsp. butter, softened
1/2 cup dark raisins
1/2 tsp. ground nutmeg
2 tsp. plum or blackberry jelly.

Preheat oven to 350*F

Bring to a rolling boil and add 1/3 cup rice and cover and reduce heat to low and cook until all water is absorbed or until rice is tender. In a large bowl beat egg yolks, blend in sugar, vanilla, milk, salt softened butter, raisins, nutmeg and cooked rice. Pour into an oblong 1-1/2 quart casserole dish. Bake for about 45 to 50 minutes or until firm. A knife inserted in the center should come out clean. Cool on a wire rack. Spread lightly with dabs of jelly and cover with meringue.

Preheat oven to 300*F.

MERINGUE

3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1 tsp. pure vanilla.

In a narrow deep bowl beat egg whites and cream of tartar at high speed of elect. mixer until stiff. Beat in sugar 1/2 tsp. at a time until meringue holds it shape well. Add vanilla.

Pile meringue lightly on top of pudding and spread lightly, covering entire top.

Bake for 15 to 20 minutes until lightly browned. Refrigerate after it has become fully cold.

This has been our family for a very long time, it was my fathers mothers recipe and her grand mother gave it to her when she first married.

[Kitchen Witch]

BLUEBERRY BREAD CUSTARD

4 slices White Bread, crusts trimmed
2 tablespoons Butter or Margarine, softened
1-1/2 cups fresh Blueberries
1 teaspoon Cinnamon
2 cups Milk
1/2 cup Granulated Sugar
3 large Eggs, lightly beaten
1 teaspoon Vanilla Extract

Pre-heat oven to 350o F degrees.

Spread one side of each trimmed white bread slice with butter. Cut each slice into 4 squares. Arrange in a lightly buttered 8-inch square baking dish with the buttered sides of the bread facing up. Sprinkle the bread with the blueberries and cinnamon. In a saucepan over medium heat, heat the milk and sugar until warmed through, but do not bring to a boil. Stir until the sugar dissolves. Whisk together the warm milk mixture with the eggs and vanilla, being careful to temper the eggs a bit before blending. Pour the custard over the blueberries. Set the baking dish in a larger pan, and add enough hot water to produce a 1-inch-deep bath. Bake for 45 to 60 minutes, or until a knife blade inserted near the center comes out clean. Remove the custard from the water bath and cool 10 minutes before serving; or chill to serve later.