Dessert recipes - Old Fashioned
"New" Fashioned bread pudding
Bread pudding was ‘back in the day’ supposed to be a dessert made from leftover hard bread. When mixed with a few fresh items could create a yummy dessert that warmed the tummy and topped off any good home cooked meal. The kids of today find it difficult to eat anything that is made from ‘old’ stuff. So I have created a new ‘fresh’ kind of bread pudding that if created when the kids are in school will be a warm ‘welcome home’ that will make them eat all their veggies in anticipation of dessert! Just the aroma alone will make your mouth water!
To make this cost effective you may want to visit your ‘day old’ bread store, just don’t tell anyone!
4 slices white bread toasted (if not using hardened bread) and cubed
4 slices wheat bread toasted (if not using hardened bread) and cubed
8 slices swirled bread (any flavor you like, cinnamon raisin, cinnamon walnut etc.)
6 eggs - slightly beaten
3 Cups whole milk - (you can use half and half or a combination of both)
1 cup sugar
1 Cup liquid flavored coffee cream (any flavor you like, French vanilla works well, I‘ve even used pumpkin!) Just keep in mind whatever flavor you use will be most prominent in your bread pudding.
9 by 13 baking dish (if you like you can use well greased crock pot for this, only use the lowest setting) (do not use disposable aluminum pans for this!!)
Knife to cube the bread
Cube the bread and put in well greased baking dish, mixing to ensure proper distribution of bread types, set aside. In mixing bowl whisk eggs, add milk, sugar and flavored coffee cream. Mix well. Carefully pour over bread cubes, stopping midway to gently press down on bread, you want it to soak up as much of the liquid as it can. Pour on the rest, let set for 15 minutes, to soak. Put in 350 degree oven and bake for approx 45 minutes. Serve warm with vanilla ice cream if desired! This dessert is delicious cold to!
Bread pudding makes a great gift at Christmas time as well as taking it to a barbeque!
Rice Pudding - Yum!
Rice pudding has been around for many generations and has been used as a dessert to get rid of that leftover rice from yesterday’s meal. I find it comforting to make and eat on a blustery winter day. I have made this on the stove top as well as in the microwave! My daughter make it a point to come visit me when I have made a fresh bowl of her ‘fav’ rice pudding.
3 Cups cooked white rice - follow package directions
3 cups milk
2 -3 cups half and half or whole cream if you wish
1 ½ cups sugar
2 eggs - beaten
1 tsp vanilla
Large stove top pan
4 quart bowl
Small bowl for tempering eggs
Measuring cups and spoons
This is a milk based recipe, when cooking with milk never leave it unattended, it will scorch!! Put rice and milk in large pan on stove top. Using medium heat stir until this heats up, never boil! You want the milk to start absorbing into the rice, it will begin to thicken slightly, then you add the sugar and half and half, continue stirring. When it begins to have steam rising a bit, you will want to add your eggs by tempering them (adding the warm mixture to the eggs a little at a time) Then add the egg mixture to the rice mixture, continue stirring until it begins to bubble, not boil. Remove from heat and add vanilla. Pour into bowl, let cool for about 15 minutes then cover with plastic wrap and refrigerate until dinner! This can be served warm, if desired. If you wish to make it fancier, you may add 1 Cup raisins when finished.
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