Bread Pudding

[westbrook]

RHUBARB BREAD PUDDING BAKE

 

4 slices dry white bread, cubed sm.

1/4 c. melted butter

1 1/2 lbs. rhubarb, chopped

2/3 c. brown sugar

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 tbsp. lemon juice

 

Toss bread cubes with butter. Put 1/3 into greased shallow baking dish. Cover with 1/2 of the rhubarb and 1/2 the other ingredients. Repeat; top with remaining bread cubes. Bake 30 minutes at 375 degrees until rhubarb is cooked and top is crisp and brown. Serve with cream.

[westbrook]

TOP O' THE STOVE BREAD PUDDING

 

1 c. brown sugar

1/2 c. seedless raisins

4 slices buttered bread

2 eggs

Dash salt

1 tsp. vanilla

2 c. milk

 

Put sugar in top of greased double boiler; add raisins on top of sugar; cut bread into cubes; put on top of raisins. Add salt, vanilla and milk to beaten eggs. Pour this mixture on top of other ingredients. Cook in double boiler 1 1/2 hours. DO NOT STIR. Turn into serving dish. Serve with whipped cream or vanilla ice cream.

[westbrook]

CHERRY CHOCOLATE CHIP BREAD PUDDING

 

1 (21 oz.) can cherry pie filling

3 c. bread cubes (about 4 slices)

1/4 c. butter

1 tbsp. lemon juice

3/4 c. semisweet mini chocolate chips

1/2 c. sugar

1 c. skim milk

1/2 c. egg substitute and 1 whole egg or 3 eggs

1/2 tsp. rum extract

 

Spread pie filling in 1 1/2 quart microproof tube pan (or improvise one by setting a glass in center of 2 quart microproof casserole). Sprinkle bread cubes evenly over pie filling. Microwave butter in microproof small bowl on HIGH for 45 seconds or until melted; drizzle evenly over bread. Sprinkle with lemon juice and then chocolate chips. Combine sugar, milk, eggs and rum extract in small bowl; beat well. Pour slowly over mixture in tube pan; pressing cubes gently into milk mixture. Cover with sheet of waxed paper. Microwave on medium (50%) 17 to 19 minutes or until bread is almost set, rotating 1/4 turn every 5 minutes, or use a turntable. Let stand covered with waxed paper for 30 minutes. Serve warm, scooping onto serving dish with cherries on top. Serves 8.

[westbrook]

OLD FASHIONED BREAD PUDDING FOR

DIABETICS

 

6 slices day old bread

2 tbsp. melted butter

1 tbsp. powdered Sweet 'n Low

1 tsp. cinnamon

1/2 c. raisins

4 beaten eggs

2 c. skim milk

2 tsp. vanilla

 

Brush bread with melted butter. Sprinkle each slice with 1/2 teaspoon Sweet 'n Low and some cinnamon.

 

Quarter bread, place in 1 1/2 quart casserole dish and add raisins. Combine beaten eggs, milk and vanilla and pour over bread. Place dish in 1" of water and bake at 350 degrees for 55 to 60 minutes.

 

One half cup equals 1 starch, 1 fat, 1/2 skim milk and 139 calories.

[westbrook]

PRUNE BREAD PUDDING

 

Plan to serve your family prunes frequently as they are economical, delicious and nutritious. A good source of iron which builds red blood, as well as an excellent supply for thiamin, vitamin A and riboflavin which help safeguard health. Prunes should find a welcome place in menus.

 

2 slices bread, buttered as desired

1 c. sliced stewed prunes

2 eggs

1/2 c. sugar

1 2/3 c. (1 can) evaporated milk

1 c. boiling water

1/4 tsp. salt

Dash of nutmeg or allspice

 

Lay bread in a shallow baking dish. Cover with prunes. Beat eggs until foamy. Add 1/4 cup of the sugar, milk, water, salt and spice. Pour custard over prunes. It should be rather foamy to brown nicely. Bake in a slow (325 degree) oven until set, about 1 hour. Remove from oven. Sprinkle with remaining 1/4 cup sugar and set in a hot oven or under broiler just long enough to brown. Serve warm or cold.

 

 

 

[westbrook]

RHUBARB BREAD PUDDING

 

2 c. diced bread

3 c. diced rhubarb

3 c. milk

3 beaten eggs

3 tbsp. butter

1 1/2 c. sugar

1 tsp. cinnamon

 

Mix the eggs and sugar, add cinnamon and butter and beat. Stir in milk, add bread and rhubarb. Pour into a greased baking dish and bake 1 hour at 350 degrees. Chill and serve with whipped cream.

[westbrook]

BREAD PUDDING - U.S. SENATE DINING

ROOM

 

3 eggs, beaten

1 1/2 c. white sugar

2 tbsp. brown sugar

1 tbsp. vanilla

1/2 tsp. nutmeg

1/2 stick butter, melted

3 c. heavy cream

Dash of yellow food coloring, optional

4 c. cubed day-old white bread

3/4 c. raisins

 

Combine eggs, sugars, vanilla, and nutmeg. Add melted butter, then cream, then coloring; mix well. Stir in cubed bread and raisins and let stand 10-15 minutes.

 

Pour into well-greased deep pan or casserole. Bake at 375 degrees 45 to 60 minutes until golden brown. Serve warm topped with vanilla sauce. Serves 6-8 people.

[westbrook]

PUERTO RICAN BREAD PUDDING

 

14 eggs

1 (1 lb.) loaf white bread, broken up

1 (15 oz.) can cream of coconut

3 (12 oz.) can evaporated milk

Dash salt

2 tbsp. vanilla or to taste

2 tsp. ground cinnamon or to taste

2 c. sugar

 

Combine in blender eggs, bread pieces, cream of coconut, evaporated milk, salt, vanilla, cinnamon and sugar. Blend until smooth. Pour into 2 buttered (13"x9") baking pans and place each in larger pan filled with water. Bake at 300 degrees 1 hour or until knife inserted in center comes out clean. Cut into bars or cubes. Garnish with shredded coconut if desired. Makes 15 to 20 servings.

 

NOTE: Mixture can be baked in smaller pans (about 3/4 full) to produce thicker mixture so it can be cut into cubes. Recipe may be cut in half.

[westbrook]

RHUBARB BREAD PUDDING

 

4 c. diced rhubarb

3 1/2 c. firm bread cubes

1 1/3 c. sugar

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 c. chopped walnuts

1/4 c. melted butter

 

Toss together rhubarb, bread cubes, sugar, nutmeg, cinnamon, nuts and melted butter in mixing bowl. Pour into a greased 2 quart casserole. Cover and bake at 375 degrees for 45 minutes. Remove cover and continue baking 10 minutes. Serve warm with vanilla ice cream.

[westbrook]

Applesauce Bread Pudding

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4 slices dry bread

2 c. applesauce

1/2 c. raisins

1/4 c. brown sugar

1/2 tsp. ground cinnamon

4 additional slices dry bread

2 eggs

2 c. milk

1/2 c. brown sugar

1/2 tsp. vanilla

1/4 tsp. salt

Dash ground nutmeg

1/2 c. applesauce

Sprinkle of cinnamon-sugar

Preheat oven to 350 degrees F. Arrange 4 slices bread in bottom of greased 9" square pan. Combine 2 c. applesauce, raisins, 1/4 c. brown sugar, and cinnamon. Spread over bread. Top with 4 additional slices bread. Beat together eggs, milk, 1/2 c. brown sugar, vanilla, salt, and nutmeg. Pour over bread. Top with 1/2 c. applesauce and sprinkle of cinnamon-sugar. Bake for 55 to 60 minutes. Serve warm or cold. -- Serves 8.

 

- from "More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world's limited food resources" by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867