| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Grapenuts |
| 5 |
c |
Bread, what ever old bread was in the house, usually rye and pumpernickel, coarse grind in processor or blender |
| 1/3 |
c |
Raisins |
| 1/3 |
c |
Chopped pecans or walnuts |
| 1 |
qt |
Milk |
| 5 |
|
Eggs -or- |
| 1 1/4 |
c |
Eggbeaters |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 1 |
|
Jigger of rum(optional) |
| 1/4 |
c |
Butter or margarine |
INSTRUCTIONS
Place ground bread in a greased 9 x 13-inch baking dish. Sprinkle raisins
and nuts over it. In a large bowl, beat milk, eggs, sugar, vanilla and rum
until well blended; pour over bread .Cover and soak well ,at least a half
hour , add grapenuts, push into custard till its all covered. Let sit about
5-10 minutes. Preheat oven to 350 degrees. Dot mixture with butter Place
dish in a larger pan .Fill pan with hot water halfway up sides of baking
dish. Bake 40 to 45 minutes or until pudding is set in center.
note: when I did this for my brother he liked it with the grapenuts not
soaked with the bread. When I did it for my family, I soaked the bread and
grapenuts together. It comes out smoother. I have also done it with almost
all grapenuts, soaked. with just 1 -2 slices of pumpernickel bread,
processed.Some times we served it with vanilla ice cream while it was still
warm, so it melted. Some times it was served cold with sweetened whipped
cream or fruit sauce. Usally just fresh fruit pureed in the blender with a
little wine and sugar or jelly melted with a little wine.
Posted to Recipe Archive - 15 Dec 96
submitted by: LeiG@aol.com
Date: Sat, 14 Dec 96 23:08:11 EST
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