Bread Pudding

[westbrook]

bread pudding recipes...

 

my neighbor came by with a danish whole wheat bread pudding that is to die for!!! gotta get the recipe.. so I went out to see what other recipes I could find...

 

do you have a recipe you like?

 

 

[westbrook]

Pumpkin Bread Pudding (Low Fat)

 

 

Ingredients

 

8 slices whole wheat bread

1 cup egg substitute

2 1/4 cups skim milk

1 (16 ounce) can pumpkin

1 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/4 teaspoons pumpkin pie spice

1/2 teaspoon nutmeg

1 teaspoon vanilla

3/4 cup raisins

 

Directions

 

Preheat oven to 375 degrees.

 

Lightly oil a 2-quart casserole dish and set aside.

 

Crumble the bread by hand or food processor to make bread crumbs.

 

Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.

 

Fold in raisins and bread crumbs.

 

Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.

 

Bake 1 hours or until knife inserted in center comes out clean.

 

this recipe has 25 reviews and though there were minor changes to the recipe because they didn't have egg sub. so used real eggs, use one more piece of bread because they didn't want to throw it away, let it sit over night in ref so bread would soak up liquid.. what ever the change.. they all loved it!

 

to read comments http://www.recipezaar.com/103838

 

can't wait to try it!

 

[westbrook]

Fresh Rhubarb Bread Pudding

 

INGREDIENTS (Nutrition)

 

* 8 slices bread without crusts, toasted and cubed

* 1 1/2 cups milk

* 1/4 cup butter or margarine

* 5 eggs

* 1 1/4 cups white sugar

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 2 cups diced rhubarb

* 1/4 cup chopped walnuts

 

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DIRECTIONS

 

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.

3. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

 

 

with 30 reviews and all 5 stars! oh yes..I will be trying this out.

http://allrecipes.com/Recipe/Fresh-Rhubarb...ing/Detail.aspx

[westbrook]

couldn't resist this recipe for the whipped cream at the end

 

Pumpkin Bread Pudding with Cinnamon Whipped Cream

 

*

 

2 1/4 cups half-and-half

* 2 cups pure pumpkin

* 1 cup plus 2 1/2 tablespoons dark or light brown sugar (we used the light)

* 2 large eggs

* 2 teaspoons pumpkin pie spice

* 2 teaspoons vanilla extract

* 10 cups 1/2-inch bread cubes, see note

* 1/2 cup golden raisins, optional

 

Preheat oven to 350 degrees.

 

In a large bowl, whisk together the half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice and vanilla.

 

Fold in the bread cubes, then fold in the raisins. Pour bread pudding into a 9-by-12-inch glass dish. Let the pudding stand for about 15 minutes. Bake until tester comes out clean (about 30 minutes).

 

Note: We used Italian, but French would work just as well.

 

Cinnamon Whipped Cream

# 2 cups heavy cream

# 1/2 cup powdered sugar

# 1 teaspoon cinnamon

# 1/2 teaspoon Grand Marnier, optional

 

Whip the cream. Stir in the powdered sugar, cinnamon and Grand Marnier. Place a dollop of whipped cream on each serving of the pumpkin bread pudding.

 

 

[westbrook]

a sweet sauce that goes on top. You have to adjust the sugar in the bread pudding part, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it). It was awesome! This is the sauce recipe:

 

Bread Pudding Sauce

 

1 cup whole milk

2 Tbsp. butter

1/3 cup sugar

1 tsp. vanilla

1 Tbsp. flour

dash of salt

 

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

[westbrook]

granma's bread pudding uk style

 

225g (8oz) Stale Bread

110g (4oz) Currants, Raisins or Sultanas

50g (2oz) Brown Sugar

50g (2oz) Butter

½ tsp Mixed Spice

1 Egg

Milk

 

Pre-heat oven to 170°C: 325°F: Gas 3

Break bread into small pieces; soak in cold water at least 1 hour

Strain and squeeze out as dry as possible.

Place into a basin and mash with a fork.

Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.

Add the egg and enough milk to enable the mixture to drop easily from a spoon.

Place into a greased baking tin.

Bake for about an hour or until slightly firm to the touch.

When done turn out on to a hot dish.

Turn out dredge with sugar and serve hot with custard, or allow to cool.

[westbrook]

Bread Pudding

 

Ingredients:

 

2 cups milk

1/4 cup butter

2/3 cup sugar

3 eggs

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (french bread works best)

1/2 cup raisins or berries (optional)

 

Directions:

 

1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

 

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

 

3. Place bread in a lightly greased 1 1/2 quart casserole.

 

4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.

 

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

[westbrook]

Cinnamon Roll Pudding

 

3 cups day-old cinnamon rolls, torn into pieces

4 large eggs

2/3 cup firmly packed brown sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

3 cups milk

1 tablespoon butter

 

1. Generously butter an 11 x 7-inch glass baking dish. Line the bottom with the cinnamon roll pieces. Set aside.

2. Whisk together the eggs, brown sugar, vanilla and salt in a small bowl the egg whites with salt, sugar, and vanilla. Set aside.

3. Combine the milk and butter in a large saucepan over medium heat, stirring occasionally, until butter has melted. Remove from heat. Slowly stir the egg mixture into the milk mixture; mix well.

4. Pour mixture over cinnamon pieces. Allow to soak for several minutes.

5. Meanwhile, preheat oven to 350*F (175*C).

6. Bake pudding for 45 minutes to an hour or until just barely set.

 

Makes 6 servings.

[westbrook]

Amish Bread Pudding

 

3 cups stale home-style white bread cubes

1 to 1 1/2 cups raisins

4 large eggs, well beaten

1 cup granulated sugar or firmly packed brown sugar

1/4 cup butter, melted

4 cups milk

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

 

1. Layer bread cubes into a greased 13 x 9 x 2-inch glass baking dish. Sprinkle raisins over bread cubes; set aside.

2. In a medium bowl, whisk eggs sugar and butter together; add milk, cinnamon and vanilla; mixing well. Pour mixture over bread and raisins. Allow to set for 15 minutes.

3. Preheat oven to 350*F (175*C).

4. Bake for 30 to 35 minutes or until tested done when knife

inserted in center comes out clean.

 

Makes 12 servings.

[westbrook]

Apple Raisin Bread Pudding

 

2 tablespoons butter

2 cups chopped cored cooking apples (about 2 medium)

3 cups day-old bread cubes (about 3 slices)

1/2 cup raisins

4 large eggs

2 cups skim or low-fat milk

1/3 cup firmly-packed brown sugar

1 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

Whipped cream, whipped topping or ice cream, optional

Apple wedges, optional

 

1. In small saucepan over medium heat, melt butter. Stir in chopped apples. Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes.

2. In shallow 1 1/2 quart casserole, lightly toss together apples, bread cubes and raisins. In medium bowl, beat together eggs, milk, sugar, vanilla and spice until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

3. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot, warm, or chilled garnished with whipped cream and/or apple wedges, if desired.

 

Makes 8 servings.

[westbrook]

Bread and Butter Pudding

 

10 slices bread

1 1/4 cups milk

1/4 cup butter, melted

1/3 cup firmly packed brown sugar

2 teaspoons mixed spice

1 large egg, beaten

1 cup chopped dried mixed fruit

1 1/2 teaspoons grated orange zest

1/2 teaspoon freshly grated nutmeg

 

1. Trim the crusts from bread, save crusts for another use or discard. Tear bread into pieces, place in a large bowl and cover with milk. Let rest 30 minutes.

2. Preheat oven to 350*F (175*C). Generously butter a 1 1/2-quart baking dish

.

3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.

4. Bake in preheated oven 60 minutes, or until set.

 

Makes 4 servings.

[westbrook]

Bread Pudding

 

2 cups half-and-half

1 cup heavy cream

8 large eggs

1 1/4 cups granulated sugar

1/4 teaspoon vanilla extract

6 slices white bread, crusts trimmed and torn into large chunks

1/2 teaspoon ground cinnamon

1 teaspoon granulated sugar

2 tablespoons raisins

 

1. Preheat oven to 375*F (190*C).

2. Combine half and half, cream, eggs, 1 1/4 cups sugar, and the vanilla; mix well.

3. Arrange bread pieces on the bottom of a lightly greased 10 x 12-inch baking pan

.

4. Pour cream mixture over bread. Allow to soak for 10 to 15 minutes.

5. Mix cinnamon with 1 teaspoon sugar and sprinkle over; distribute raisins

evenly on top. Cover with baking pan with foil.

6. Place baking pan into a larger pan; fill outer pan with hot water halfway up sides of smaller pan.

7. Bake 60 to 75 minutes or until knife inserted in center comes out clean.

 

Makes 12 servings.

[westbrook]

Bread Pudding with Brandy Apricot Sauce

 

5 cups dry French or white bread with crusts, cubed

3 large eggs

1/2 cup granulated sugar

3/4 cup brown sugar, firmly packed

1 tablespoons vanilla extract

1 teaspoon ground cinnamon

3 tablespoons butter, melted

2 cups milk

1/3 cup raisins

Brandy Apricot Sauce (recipe follows)

 

1. Spread bread cubes in 8 x 8-inch pan coated with nonstick spray.

2. In medium bowl, beat eggs until frothy. Add sugar, vanilla, cinnamon, butter and milk. Beat until well mixed. Stir in raisins. Pour over bread, pressing bread down until coated. Let stand 40 minutes, occasionally pressing bread down to soak.

3. Bake 50 minutes at 325°F.

4. Bake an additional 10 minutes at 400°F, or until pudding is browned and puffy.

 

Makes 12 servings.

 

Brandy Apricot Sauce

 

1 cup apricot preserves

1/4 cup water

3 tablespoons brandy or orange juice

 

1. Bring apricot preserves and water to boil. Cook 1 minute. Add brandy and mix.

2. Serve warm over bread pudding.

 

Makes about 1 1/4 cups.

[westbrook]

Bread Pudding with Honey Rum Sauce

 

12 whole-wheat bread slices, toasted and cut into 1/2-inch cubes

1/2 cup skim milk

1/4 cup granulated sugar

1/4 cup golden raisins

2 large egg whites

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

 

Honey Rum Sauce (recipe follows)

 

1. Preheat oven to 375*F (190*C).

2. Place bread cubes in a large bowl and soak them in the milk. Sprinkle the sugar on top of the bread.

3. In a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. Mix thoroughly and pour over the bread cubes.

4. Pour entire mixture into a 1 1/2 or 2-quart baking dish. Place the casserole dish in a large baking pan. Add water to come up to 1-inch of the casserole.

5. Bake for about 1 hour or until the pudding is golden brown and firm. It can be served right out of the oven or served cold by refrigerating it for about 3 hours, covered with plastic wrap.

6. Serve slices drizzled with Honey Rum Sauce.

 

Makes 6 servings.

 

Honey Rum Sauce

 

1/2 cup dark rum

1/2 cup honey

1/4 cup water

1/4 cup dark raisins

 

1. Combine rum, honey, water and raisins in a saucepan and simmer for 5 minutes over a low to medium heat, stirring continuously until sauce thickens.

2. Drizzle over slices of bread pudding.

 

Makes about 1 cup.

[westbrook]

Brioche & Grape Bread Pudding

 

6 cups brioche, challah, or egg bread, cut into 3/4-inch cubes

1 cup red California seedless grapes

3 large eggs

1 large egg yolk

1 teaspoon vanilla extract

6 tablespoons packed light brown sugar

3 cups heavy cream

 

Brown Sugar Whipped Cream:

1 tablespoon packed light brown sugar

1 cup heavy cream

1 teaspoon vanilla extract

 

1. Pre-heat oven to 350°F.

2. Place bread cubes in 8-inch square baking dish. Sprinkle grapes over bread cubes and toss gently to disperse grapes.

3. In medium-sized bowl, combine remaining ingredients and whisk until smooth. Pour custard mixture over bread cubes. Stir gently, pressing down on any bread cubes that pop up out of the custard mixture.

4. Set bread pudding pan into a larger pan, such as a 9 x 13-inch pan, or a roaster. Place doubled pan into pre-heated oven, then pour very hot tap water into the outside pan, filling it at least half way. (This is called a hot water bath and will make the pudding creamier.)

5. Bake for 50 minutes to 1 hour. Top of pudding should be golden in spots and lightly puffed. Remove from oven, let cool slightly then serve.

6. Top with Brown Sugar Whipped Cream if desired.

 

Makes 6 servings.

 

Cook's Note: This can also be baked in individual ramekins set in a hot water bath for about 30 to 40 minutes.

[westbrook]

Butterscotch Bread Pudding

 

4 cups 1/2-inch cubes white bread

1 quart half-and-half cream

1/4 cup butter

1 teaspoon salt

2 teaspoons vanilla extract

1 cup firmly packed dark brown sugar

6 large eggs

Vanilla ice cream as an accompaniment

 

1. Preheat oven to 350*F (175*C). Butter 13 x 9 x 2-inch glass baking dish and spread bread cubes evenly in dish.

2. In a small saucepan heat half-and-half, butter, salt, and vanilla over medium heat until hot.

3. In a bowl whisk together sugar, eggs. Slowly add half-and-half mixture while whisking.

4. Pour mixture over bread cubes and bake pudding in middle of oven until puffed and golden, about 30 minutes.

5. Serve pudding warm with ice cream.

 

Makes 8 servings.

 

 

 

 

[westbrook]

Caramel-Pecan Bread Pudding

 

Pudding:

8 cups Italian bread, torn into pieces

1 cup chopped raisins

1 cup sweetened flaked coconut

1 cup chopped pecans

1 teaspoon ground cinnamon

3/4 cup granulated sugar

2 cups half-and-half

1 cup heavy whipping cream

1/2 cup cold coffee

1/2 cup melted butter

4 large eggs, beaten

 

Sauce:

3/4 cup brown sugar, packed

1/4 cup butter

1 tablespoon light corn syrup

1/4 cup half-and-half

2 tablespoons cold coffee

 

1. Preheat oven to 325°F.

2. Grease a 9 x 13-inch baking pan. Place torn bread in bowl. Add raisins, coconut, nuts, and cinnamon. Toss; add to prepared pan. Whisk together sugar, half and half, whipping cream, coffee, butter and eggs. Pour over bread mixture. Let stand about 15 minutes or until liquid is absorbed. Bake for 1 hour. Remove from oven and allow to stand for 10 minutes before serving. Spoon into dishes and serve with caramel sauce.

3. For Sauce: In a saucepan, combine brown sugar, butter, and syrup. Cook over low heat until mixture boils, stirring constantly. Stir in half and half and cold coffee. Remove from heat. Serve warm.

 

Makes 12 servings.

[westbrook]

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

 

For the bread pudding:

1 pound challah or egg bread, cubed

1 teaspoon ground cinnamon

1/2 cup egg substitute

4 large egg whites

1/3 cup sugar substitute for baking

4 cups fat free milk

2 teaspoons vanilla extract

1/3 cup raisins

 

For the vanilla pudding sauce:

1 large egg

1 large egg white

1/4 cup sugar substitute for baking

2 teaspoons cornstarch

2 1/2 cups fat free milk

2 teaspoons vanilla extract

 

1. For the Bread Pudding: Preheat oven to 350*F. Spray an 8 x 8-inch baking pan with cooking spray; set aside.

2. Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.

3. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.

4. Cut into squares and serve warm with vanilla pudding sauce*.

5. For the Vanilla Pudding Sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in milk.

6. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.

 

Makes 10 servings. Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving.

Prep time: 30 minutes

Cook time: 55 minutes

[westbrook]

Cranberry Bread Pudding

 

6 cups toasted whole wheat bread cubes, packed

1 cup Ocean Spray® Fresh or Fresh Frozen Cranberries

2 cups Cran•Raspberry® Raspberry Cranberry Juice Drink

1 cup honey

1/2 cup butter

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup raisins

Whipped cream or vanilla ice cream

 

1. Preheat oven to 350ºF. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

2. Combine all remaining ingredients in a large saucepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes. Bake pudding for 45 minutes. Serve warm with vanilla ice cream.

 

Makes 10 servings.

[ol'momma]

I can hear my arteries hardening...

 

While you're at it, we Need a recipe for Chocolate bread pudding here too...

[westbrook]

Cranberry Bread Pudding

 

2 cups milk, scalded

1/2 cup butter, melted

2 large eggs, beaten

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

6 cups bread cubes, made from buttered toast

1/2 cup dried cranberries

 

1. Mix together all ingredients except the bread and cranberries.

2. Place the bread and cranberries in a well-greased 1 1/2-quart casserole.

3. Pour the liquid mixture over the bread and fruit.

4. Place casserole into a pan filled with 1-inch of hot water, and bake in a 350*F (175*C) oven for 40 to 45 minutes.

 

Makes 8 servings.

[westbrook]

Doughnut Bread Pudding

 

4 stale glazed doughnuts

1/2 cup raisins or other dried fruit

2 large eggs ( room temperature)

1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 teaspoon grated orange zest

2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

1. Preheat oven to 350*F.

2. Lightly grease a 8 or 9-inch square glass baking dish.

3. Tear the doughnuts into bite size pieces.

4. Place doughnuts pieces and raisins in the prepared baking dish.

5. In a medium bowl, use an electric mixer to blend together the eggs, cream, sugar, vanilla and almond extract. Mix in the cinnamon and nutmeg.

6. Pour the milk mixture over the doughnut/raisin mixture in the dish, and press down lightly to help absorption. Let stand 15 minutes, or cover and refrigerate overnight.

7. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.

8. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

 

Makes 4 servings.

[westbrook]

A traditional pudding for holidays or any day. Try a twist with cranberries.

 

Holiday Bread Pudding

 

16 slices bread, cubed

1 cup dried cranberries or raisins

2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Milk

4 large eggs, slightly beaten

4 tablespoons butter, melted

3/4 cup firmly packed brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 jar caramel sauce for accompaniment (optional)

 

1. Grease 12 x 8-inch baking dish.

2. Combine bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

3. Preheat oven to 350°F (175°C).

4. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.

 

Makes 8 servings.

[westbrook]

Krispy Kreme Bread Pudding

 

2 dozen (stale) Krispy Kreme donuts*

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 (4.5-ounce) cans fruit cocktail (undrained)

2 large eggs, beaten

1 (9-ounce) box golden raisins

Pinch salt

1 or 2 teaspoons ground cinnamon

 

Butter Rum Sauce (recipe follows)

 

1. Generously grease a 13 x 9-inch glass baking dish.

2. Cube donuts into prepared baking dish.

3. Mix remaining ingredients together and pour over doughnuts and let soak for about 30 minutes (or cover and place in refrigerator overnight).

4. Meanwhile, preheat oven to 350*F.

5. Bake for about 1 hour until center is firm. Serve warm with Butter Rum Sauce drizzled over individual servings.

 

Makes 12 servings.

 

*If Krispy Kremes are not unavailable in your area, you can substitute with other glazed doughnuts. However, you should take into consideration that a Krispy Kreme glazed doughnut is about 3/4 the size of other well-known glazed doughnuts, so you may only need about 1 1/2 dozen of the other brand.

 

Butter Rum Sauce

 

1/2 cup butter

1 (16-ounce) box powdered sugar

Rum, to taste

 

1. Melt butter and slowly stir in powdered sugar. Add rum to taste, and heat until bubbly. Pour over individual servings of the bread pudding.

[westbrook]

Mocha Bread Pudding

 

1/4 cup granulated sugar

2 tablespoons unsweetened baking cocoa

2 teaspoons instant coffee powder

3 1/2 cups French bread cubes

1 (12-ounce) can evaporated milk

2 large eggs

1 teaspoon vanilla extract

Powdered sugar, (optional)

Non-dairy whipped topping, thawed (optional)

Fresh raspberries and mint, (optional)

 

1. Preheat oven to 350°F (175°C). Coat 8-inch-square baking dish with nonstick cooking spray.

2. Combine sugar, cocoa and instant coffee in small bowl. Place bread cubes in prepared baking dish. Combine sugar, cocoa and coffee granules in small bowl. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.

3. Bake for 30 to 35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, raspberries and/or mint, if desired.

 

Makes 6 servings.