FRENCH TOAST BREAD PUDDING BRUNCH
5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick庐 Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick庐 Cinnamon Sugar
Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
Preheat oven to 450掳F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter.
RICE CUSTARD PUDDING
1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins
Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.
Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.
In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).
Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.
Bake at 325掳F for 1 1/2-2 hours or high setting in a CrockPot.
Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.
A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
BAKED EGG CUSTARD
4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg
Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.I Need a Great Rice And Bread Pudding Recipe, I'm From The Ala-Ga Area And I Like Raisins In Both.?
Arroz Con Leche
(Bolivian Rice pudding)
Ingredients:
1 pound of rice
4 cups of water
1 stick of cinnamon
1 can of evaporated milk
1 can of sugared condensed milk
1 cup of regular milk
陆 can of coconut milk
陆 cup of Raisins
陆 Cup of sliced Almonds
陆 Cup of Walnuts (pieces)
3 Tablespoons of Flaked Coconut
5 Whole cloves
1 stick of cinnamon
1 pinch of salt
Ground cinnamon and whipped cream for garnishing
Preparation:
Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
At high heat add to the pot the cinnamon stick, cloves, salt, coconut and wait 5 minutes after it starts boiling.
Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
Wait 5 more minutes and remove the mixture from the heat and put in a deepbaking dish.
Carefully remove the cinnamon stick.
Sprinkle the top with ground cinnamon and coconut, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325F
Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.
Great as a dessert, breakfast or tea time
I read many arroz con leche recipes in the internet and no wonder some people dislike this dish, they are not cooking it right! During my first semester of college in Cochabamba I lived with a wonderful lady from Tarija, Mrs. Beba Nery, her arroz con leche was out of this world, so I copied her recipe and came up with a similar version on her fabulous dessert. The other recipes I found are ok but to my taste,my family and friends this one is great!
The Best Bread Pudding Recipe courtesy Paula Deen, 2007
See this recipe on air Friday Jun. 29 at 4:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Great Bake-off
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
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Carolina Gold Rice Pudding Recipe courtesy Paul Deen
Show: Paula's Home Cooking
Episode: Cooking for a crowd
1 cup short-grain white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.
Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.
Fruit Sauce:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional
Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired
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Egg Custard Recipe
Ingredients
For a lightly set custard.
2 Eggs**
1 Pint milk
1 Tablespoon sugar
For a firm custard
3 - 4 Eggs**
1 Pint milk
1 Tablespoon sugar
To Bake
1 Whisk eggs with the sugar.
2 Pour over the milk, then strain into a buttered dish.
3 Stand the dish in another of cold water. This is to prevent
it from curdling.
4 Cook for 1 - 2 hours in a very slow oven at 275 degrees F -
Gas Mk 1 until quite firm.
To Steam
1 Put the dish in a steamer covered with buttered paper.
2 The water underneath must never boil. It should be
sufficiently cool that you can just bear your finger in it.
3 Steaming will take approximately 2 hours
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