Queens Of Bread Puddings

page_ill

1 quart milk
3 cups stale bread cubes
1 cup sugar
1/4 teaspoon salt
3 egg yolks, beaten
3 tablespoons melted butter or margarine
1/2 teaspoon vanilla
1/2 cup tart jelly, any flavour
3 egg whites

Scald milk. Pour over bread cubes. Add 1/2 cup of the sugar and salt. Add egg yolks, butter, and vanilla; mix well. Pour into a 1 1/2 quart greased casserole. Set casserole in a baking pan. Pour in hot water to depth of 1 inch. Bake in moderate oven, 325°F., 45 minutes, or until set. Spread jelly over top. Whip egg whites stiff; fold in remaining 1/2 cup sugar gradually; swirl on jelly. Bake 20 minutes longer, or till brown; chill.
Makes 6 to 8 servings.

CUSTARD BREAD PUDDING:
Use 2 cups soft bread crumbs, 1/2 cup sugar and 2 whole eggs instead of quantities given in above recipe. Omit jelly and meringue.

MYSTERY PUDDING:
Use plain whole wheat or raisin-whole wheat bread instead of white bread in making Custard Bread Pudding.

CHOCOLATE BREAD PUDDING:
Add 2 squares unsweetened chocolate, melted, to bread and milk mixture in Custard Bread Pudding.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s