| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Stale bread; crushed or ground, up to 5 cups |
| 3 |
c |
Warm milk |
| 1 |
c |
Fruit juice |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 1/3 |
c |
Sugar; up to 1/2 |
|
|
Vanilla extract; or brandy, or both, to taste |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
|
|
Assorted fruits; see * |
|
|
Orange marmalade; for frosting |
INSTRUCTIONS
* handful of raisins, diced apricots, crushed pineapple, even dried
cranberries
Soak bread in milk and juice. Add remaining ingredients, except for
marmalade, and let it soak for hours - overnight, if you want.
Pour pudding into a baking dish or large oven-proof mixing bowl (one that
preferably looks like an elephant dropping). Set baking dish in pan of hot
water. Place pan with baking dish and water in a preheated 350 degree oven.
Bake for one hour or until knife inserted in center comes out clean. Be
sure pudding is baked through. If crispy crust is desired, continue to
bake, up to 1 hour more until top is crispy. Serve warm, or let cool, then
spread marmalade over top.
If you soak your dried fruit in brandy before using, you'll have a tastier
result!
Variation: For a different flavor, use dark or light rum, or both, in place
of the vanilla.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Recipe by: CIA Cookbook Recipes
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,
1998
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