Pudding Desserts

Bread Pudding

Ingredients:
4 beaten eggs
2 cups milk
1/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
3 cups dry bread crumbs
(four slices)
1/3 cup raisins In a mixing bowl beat together eggs, milk, sugar, cinnamon, and vanilla. Place dry bread cubes in an 8x 1 1/2 inch round baking pan. Sprinkle raisins over bread. Pour egg mix over all. Bake at 325 for 35-40 min, or till toothpick inserted near center comes out clean. Cool slightly. Makes 6.

Stirred Rice Pudding

Ingredients:
3 cups milk
1/3 cup long grain rice
1/3 cup raisins
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. ground nutmeg In a heavy med. saucepan bring milk to boiling; stir in uncooked rice and raisins. Cover; cook over low heat, stirring occasionally, for 30-40 minutes, or till most of the milk is absorbed. Mixture may appear curdled. Stir in sugar and vanilla. Spoon into dessert dishes. Sprinkle with nutmeg. Serve warm or chilled. Serves 5 or 6.

Stirred Custard

Ingredients:
3 beaten eggs
2 cups milk
1/4 cup sugar
1 tsp. vanilla
Sponge cake or fresh fruit In a heavy medium saucepan combine eggs, milk, and sugar. Cook and stir over med. heat. Continue cooking egg mix till it just coats a metal spoon. Remove from heat. Stir in vanilla. Quickly cool the custard by placing the saucepan in a sink or bowl of ice water for 1-2 minutes, stirring constantly. Pour custard mix into a bowl. Cover surface with clear plastic wrap.
Chill till serving time. Serve over cake slices or fruit. Makes 3 cups.

Trifle

Ingredients:
Stirred Custard (see above
recipe)
3 tbsp. brandy
1/4 cup strawberry preserves
2 cups cut up, peeled peaches
2 tbsp. toasted sliced almonds
1/2 cup whipping cream
1 tbsp. sugar
1/2 tsp. vanilla Prepare stirred custard and cool. Cut cake into 1 inch cubes (should be 5 cups). Reserve remaining cake for another use. In a 2 quart serving bowl layer half of the cake cubes. Sprinkle with half of the brandy. Dot with half of the preserves. Top with half of the fruit and half of the almonds. Pour half the stirred custard over all. Repeat layers. Cover and chill for 3 to 24 hours. To serve, beat whipping cream, sugar, and vanilla, till soft peaks form. Spread over trifle. Serves 8.

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