Basic Bread Pudding:
Scald 1 quart milk. Add 5-6 cups bread cubes and 1/4 cup butter.
Beat 2 eggs. Add 3/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon
Vanilla, 1 1/2 teaspoons. cinnamon, 1 teaspoon nutmeg and 1 cup
raisins. Combine mixtures. Pour into buttered 9x13" pan.
Sprinkle with nutmeg. Bake at 375°F 45 minutes to one hour.
1 quart stale bread
1 cup raisins
1 1/2 pints milk
1 teaspoon Vanilla extract
1/2 cup sugar
Crumble the bread into pieces into a large bowl and mix with
sugar and raisins. Beat eggs until light and fluffy, add milk
and vanilla and pour over the dry ingredients. Put it all into a
buttered baking dish and bake for an hour (or until done) in a
preheated 350°F oven. Serve with Vanilla Custard (see
recipe below) or your favorite sauce.
Vanilla Custard for Bread Pudding
1/4 cup sugar
2 tablespoons cornstarch
2 cups milk
1/3 teaspoon salt
1 1/2 teaspoons Vanilla extract
1 teaspoon cinnamon
In a small saucepan, on medium heat, combine all ingredients
cook while stirring until thickened.
2 cups light cream (half and half)
1 (3-inch) Vanilla bean
6 egg yolks
1/2 cup granulated sugar
1/8 teaspoon salt
a large roasting pan and a large pot or kettle of hot or boiling
medium saucepan, heat 1 3/4 cups of the light cream (half and
half) with the Vanilla bean until cream is scalding. Do not boil.
Remove from heat and set aside. Beat egg yolks until they are
lemon colored. Beat in the sugar, salt, and the remaining 1/4
cup of the light cream. Remove the vanilla bean from the hot
cream (rinse off the vanilla bean and dry. Store for future use,
or you may discard the Vanilla bean). Gradually beat the hot
cream into the egg yolk mixture, stirring constantly. Strain the
mixture into a large 4-cup measuring cup. Place six (6) small
souffle cups, custard cups or ramekins in a large roasting pan.
Divide the mixture evenly into the 6 cups. Pour enough hot or
boiling water in the pan to come halfway up the sides of the
cups ("water bath"). Cover the pan with aluminum foil or cover
with the pot lids. Place in oven and bake at 350°F (180°C) until
the custard is just set around the edges, approximately 30-35
minutes. Carefully remove the pan (with very hot water) from the
oven. Leave Pots de Creme in pan in water bath, and cool
to room temperature. Then remove them from water bath. Cover
them with plastic wrap and chill in refrigerator for at least 2
hours or up to overnight. Serve chilled Pots de Creme
with a spoonful of whipped cream and a light dusting of cocoa
powder, if desired. Makes 6 servings.
Note: The Pots de Creme may be chilled in
refrigerator for up to 2 days, covered with plastic wrap.
12 ounces sweet German chocolate, semisweet chocolate chips or
1 cup light cream or half and half
1 teaspoon Vanilla extract
Before melting the chocolate, prepare the
Dippers (see below).
Wash and hull the strawberries (but leave them whole), slice the
apples, peel and slice kiwis and peel and chop the pineapple (parents
only). Cut the pound cake into cubes and leave the marshmallows
whole. Arrange all the fruit, cake and marshmallows on a large
platter. Squirt lemon juice on the apples and bananas to keep
them from browning. Cover the platter and set it aside.
Fondue: Break the chocolate squares into pieces and drop
them into a saucepan. Add the light cream or half and half and
melt over low heat, stirring occasionally, until the chocolate
is smooth. Add the Vanilla extract and stir. Transfer the
chocolate sauce to a fondue pot (for little kids, you can pour
the sauce into a small bowl or ramekin). Use a fondue fork to
spear the fruit and sweets, then dip in the chocolate. Serves 8
Pound cake pieces
Crusty French bread
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Garden of Friendship Recipe Book, please email them to Barbiel
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