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Pudding Recipes

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Pudding Recipes
Here is our special thread just for pudding recipes. Please feel free to add any recipes that you may have.Cool


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Almond Bread Pudding with Strawberry Caramel Sauce In reply to
6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed
In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.
Serve over bread pudding.
Yields 12 to 15 servings.

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Almond-Croissant Bread Pudding In reply to
6 large croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 cups granulated sugar
3 cups half-and-half
1 tablespoon Amaretto
2 teaspoons vanilla extract
1/4 cup almond paste (3 ounces), cut into bits
1/2 cup almonds, slivered
Butter a 13 x 9-inch pan and place the smallest croissant rounds in a layer at the bottom, then top with a layer of the larger ones.
Whisk eggs and sugar well together, then add milk, Amaretto and vanilla extract, mixing well. Pour over croissant rounds. Sprinkle with almond paste and push down with a spoon so that the bread absorbs the liquid. Let set for 10 minutes at room temperature.
Sprinkle almonds all over the top and bake at 350 degrees F for 35 to 40 minutes or until golden and puffed. Serve warm or room temperature.

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Almond Vanilla Pudding In reply to
3 pints evaporated milk or 3 pints whole milk, scalded
3 egg yolks
1/2 cup blanched almonds
1 cup granulated sugar
2 teaspoons vanilla extract
1 package plain gelatine dissolved in 1/2 cup cold water
Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally. Dissolve gelatine in cold water and set in a small pan of hot water until it becomes transparent. Stir into the other mixture, then cool. Chill before serving.

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Angel Pudding In reply to
1 (10 inch) angel food cake, cut into cubes
6 cups cold milk
1 (6-serving) package instant chocolate pudding mix
1 (6-serving) package instant vanilla pudding mix
5 (2.1 ounce) Clark bars, crushed
Place half of the cake cubes in the bottom of a 9 x 13-inch dish.
Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill at least 2 hours, or until serving.
Makes 10 servings.

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Apple Graham Cracker Pudding In reply to
12 graham crackers
1/2 cup brown sugar or maple syrup
1 cup walnuts, chopped
6 medium apples
3 tablespoons butter
3 tablespoons lemon juice
1 cup water
1/4 teaspoon nutmeg
Crush graham crackers to make fine crumbs. Mix crumbs with brown sugar or maple syrup and chopped walnuts in a medium-size bowl; set aside.
Peel, core and slice apples. Arrange in buttered 8-inch square baking dish in alternate layers with crumb mixture. Dot top with butter and pour lemon juice and water over all. Sprinkle with nutmeg. Cover and bake at 350 degrees F for about 30 minutes, until apples are cooked to a jelly. Serve hot or cold with cream or whipped cream.
Makes 6 servings.

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Apricot Pudding In reply to
1 cup granulated sugar
1/4 cup soft butter
1 egg
2 cups fresh, cooked or dried apricots, chopped
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped nuts
Gradually add sugar to butter, creaming well. Add egg and beat hard. Mix in apricots. Sift flour, measure and sift again with dry ingredients. Stir into apricot mixture. Add nuts and mix well. Bake in a greased 8-inch square pan in a 350 degree F oven for 45 minutes. Cut into squares
Serve warm with pudding sauce, custard sauce or whipped cream. Good reheated. This pudding keeps well and it also may be frozen.
Serves 9.

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Arroyo Chocolate Bread Pudding In reply to
2 1/2 cups bread cubes
2 1/2 cups milk
4 tablespoons butter
1/2 cup honey
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chocolate chips
Place bread cubes in a large bowl. Heat milk to a boil and then pour over bread. Let set for five minutes. Add butter, honey and salt and mix well. Let cool for several minutes. Mix in eggs, vanilla extract, raisins and chocolate chips. Pour mixture into greased baking dish. Place dish in a pan of hot water and bake in oven at 350 degrees F for one hour, or until pudding is firm. Let cool for 10 minutes before serving.

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Bagel Pudding In reply to
4 large size bagels
3 cups milk
3 eggs, slightly beaten
1 1/2 teaspoons vanilla extract
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins (optional)
In a large mixing bowl, combine eggs with milk and vanilla extract.
In another bowl combine brown sugar, cinnamon, and salt. Add together. Tear bagels into pieces and add to egg, milk, cinnamon-sugar mixture just until bread is moistened. Put into buttered 2-quart casserole dish. Bake 350 degrees F for 1 hour. (I set my dish in a cookie sheet with water.)

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Bailey's Pudding Parfaits with Oatmeal-Walnut Crunch In reply to
Crunch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup packed golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts
Preheat oven to 350 degrees F.
Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
Pudding
1 1/4 cups chilled whipping cream, divided
12 tablespoons Bailey's Original Irish Cream
3/4 cup packed golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
12 tablespoon dried currants
Combine 3/4 cup cream, 6 tablespoons Bailey's liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and candy thermometer registers 160°F, about 8 minutes.
Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Serves 6.

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Baked Indian Pudding In reply to
3 cups whole milk
1/2 cup cornmeal
1/2 cup molasses
1/4 cup butter or margarine
1 egg, beaten
1/4 cup granulated sugar
1/4 teaspoon salt
Dash of cinnamon and ginger
Preheat oven to 300 degrees F.
In a saucepan, mix milk and molasses. Stir in cornmeal. Cook over medium heat and stir until thickened (about 10 minutes). Remove from heat and add butter.
In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 cup of hot mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir again. Pour into a 1-quart casserole dish and set in a bed of water. Bake for about 1 1/2 hours. The top will spring to the touch when done.
Serve with Lemon Sauce.
Lemon Sauce
1/2 cup butter
3/8 cup granulated sugar
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1/2 cup hot water
Melt butter and mix with sugar. Beat in egg and lemon juice. Mix in nutmeg and pour hot water over all and blend. Place over a double boiler and cook over low heat. When thickened, remove from heat and serve. A tablespoon or two of brandy can be blended in easily before serving, if desired.

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Baked Lemon Pudding In reply to
1 cup granulated sugar
3 tablespoons cornstarch
1 cup milk
2 egg yolks, beaten
Juice of 1 lemon
Grated rind of 1 lemon
Mix sugar and cornstarch. Add milk, egg yolks, lemon juice and rind. Fold in 2 stiffly beaten egg whites. Pour into buttered baking dish and place in pan of hot water. Bake at 300 degrees F for one hour or until pudding leaves sides of baking dish. Serve with or without whipped cream.

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Baked Pumpkin Pudding In reply to
1/3 cup shortening
1 2/3 cups sifted flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/3 cup water
1 cup cooked or canned pumpkin
1/2 cup chopped nuts
1 egg, unbeaten
1 cup chopped dates
Sift flour, sugar, baking soda, salt, baking powder and spices together into mixing bowl. Add shortening, water, pumpkin and nuts. Beat 2 minutes at medium speed of electric mixer (or 300 strokes by hand). Scrape bowl constantly. Add egg and dates. Beat 2 minutes longer. Pour into 2 well-greased 1-quart ring molds or one 6 1/2 cup ring mold or a 9-inch square cake pan. Bake at 350 degrees F about 35 minutes for 1-quart ring molds, 45 minutes for 6 1/2 cup ring mold or 9-inch square pan.
Serve warm with Creamy Sauce.
Creamy Sauce
1 small egg
1 tablespoon melted butter or margarine, cooled
1 1/4 cups confectioners' sugar
1 cup whipping cream, whipped stiff
1/2 teaspoon vanilla extract
Beat egg until foamy. Stir in melted butter. Add confectioners' sugar and beat until smooth. Blend in whipped cream and vanilla extract.
Yields about 2 cups.
Variation
Omit vanilla extract. Add 1/2 teaspoon brandy flavoring and 1/4 teaspoon rum extract.

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Banana Bread Pudding (Cajun) In reply to
2 eggs
1 cup milk
1/4 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 slices bread, cubed
4 very ripe bananas, mashed
Grated lemon peel
Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract. Add bread and let stand for 5 minutes. Stir in the bananas.
Grease a 1 1/2-quart casserole. Add the bread mixture. Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan. Bake at 350 degrees F for 50 minutes. Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes. Sprinkle with lemon peel.

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Banana Bread Pudding In reply to
6 servings
4 cups cubed day old French sour
dough bread (1-inch pieces)
1/4 cup butter or margarine melted
3 eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
Sauce
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Place bread cubes in a greased 2-quart casserole. Pour butter over and toss to coat.
In a medium bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake for 40 minutes or until a knife inserted in center comes clean.
Meanwhile, melt butter in a small saucepan. Combine sugar and cornstarch and add to the butter. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute.
Remove from the heat and stir in the vanilla extract. Serve warm sauce over warm pudding.

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Banana Bread Pudding with Rum Sauce In reply to
Yield: 6 servings
Bread Pudding
2 cups milk
1 cup heavy (whipping) cream
1/2 cup granulated sugar
3 large egg yolks
1 large egg
1 tablespoon vanilla extract
1 teaspoon freshly grated nutmeg
Pinch of salt
5 (1/2-inch thick) slices fresh banana bread
3 large bananas, cut into 1/4-inch thick rounds
Rum Sauce
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons dark brown sugar
2 tablespoon freshly squeezed lemon juice
1/2 cup rum
1/4 cup water
Garnish
2 cups heavy whipping cream, whipped to soft peaks
Generously butter a 12-cup ovenproof baking dish.
To make the custard, whisk the milk, cream, and sugar together in a large bowl. Add the egg yolks and the whole egg one at a time, whisking well after each addition. Whisk in the vanilla, nutmeg, and salt, and set aside.
Cut four slices of the banana bread vertically into 1-inch-wide fingers. Arrange an even layer of bread fingers on the bottom of the prepared dish, cutting and fitting them to cover the bottom. It is fine if they curve slightly up the sides of the dish. Cover the bread slices with an even layer of banana slices, and then pour enough custard over the bread and bananas to cover them. Repeat the layers of bread and bananas. Cut the remaining slice of banana bread into cubs, and sprinkle these over the bananas, press down slightly on the bread cubes, and cover. Set aside for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Bake the pudding until it is almost solid through, about 45 minutes. Then remove the cover and bake until the cubes of banana bread on the top are golden, an additional 15 minutes. Remove the dish from the oven and cool it on a wire rack.
While the bread pudding is cooling, make the sauce: Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, lemon juice, rum, and water, and bring to a rolling boil. Cook, whisking occasionally, until the mixture begins to thicken and the sugar has dissolved, about 5 minutes. Remove the sauce from the heat and transfer it to a serving pitcher. Serve along with the slightly cooled banana bread pudding and whipped cream, if you like.

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Banana Cream Cheese Pudding In reply to
12 vanilla wafers
8 ounces cream cheese, softened
2 tablespoons milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups thawed frozen whipped topping
2 medium bananas, sliced
Line bottom and sides of 1-quart serving bowl with wafers. Combine cream cheese, milk, sugar and vanilla extract, mixing until well blended. Fold in remaining ingredients. Spoon into bowl; chill

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Banana Puddin' Cups In reply to
All butter graham cracker crust mix,
prepared in a bowl
Instant banana pudding, prepared
Sliced bananas
Vanilla wafers
In muffin tins lined with baking paper cups layer:
Crust
Pudding
Banana slices
Wafer
A little more pudding
Let sit 1 hour in fridge.
(My 6 month old actually looks mad that he can't have any...)

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Banana Pudding 1 In reply to
2 cups vanilla wafers
1/4 cup rum
1/4 cup Bourbon
1 1/4 cups plus 1 tablespoon granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream
Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set aside.
Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.
Serves 10 to 12.

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Banana Bread Pudding In reply to
6 servings
4 cups cubed day old French sour
dough bread (1-inch pieces)
1/4 cup butter or margarine melted
3 eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
Sauce
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Place bread cubes in a greased 2-quart casserole. Pour butter over and toss to coat.
In a medium bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake for 40 minutes or until a knife inserted in center comes clean.
Meanwhile, melt butter in a small saucepan. Combine sugar and cornstarch and add to the butter. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute.
Remove from the heat and stir in the vanilla extract. Serve warm sauce over warm pudding.
(This post was edited by tubeN2 on May 6, 2005, 5:51 AM)

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Banana Pudding 2 In reply to
6 eggs, separated
1 1/2 cups granulated sugar, divided
1/2 cup flour
2 cups milk
1/4 cup melted margarine
2 teaspoons vanilla extract
1 (9 ounce) bag vanilla wafers
4 bananas, sliced
Mix together 6 egg yolks and 2 egg whites. Add 1 cup sugar and flour. Mix well. Add gradually milk and melted margarine. Cook in double boiler until thickened. Add vanilla extract. Layer vanilla wafers, bananas and pudding alternately. Beat 4 remaining egg whites until stiff. Add 1/2 cup sugar. Spread over banana pudding and bake at 350 degrees F for approximately 20 minutes or until meringue is brown. Chill and serve.
Serves 8.

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Bananas Foster Rum Pudding In reply to
3 1/2 tablespoons all-purpose flour
1 1/3 cups granulated sugar
Dash of salt
3 egg yolks
3 cups milk
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
6 bananas, split and quartered
2 tablespoons Crème de Banane liqueur or
2 tablespoons banana extract
1/2 cup light rum
1 (12 ounce) package vanilla wafers
1 cup whipping cream
1/2 cup sifted confectioners' sugar
2 tablespoons rum
Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients; cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla extract.
Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat for 2 to 3 minutes, basting constantly with syrup. Stir in banana extract or liqueur. Put rum in a small saucepan and heat. Remove from heat, ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down.
Beat whipping cream until foamy; gradually add confectioners' sugar until soft peaks form. Beat in rum.
Layer one third of wafers in a 3-quart baking dish. Cover wafers with 1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers twice. Cover with whipped cream.
Serves 8.

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Best Rice Pudding In reply to
1/2 cup long grain rice
1 cup water
1/2 teaspoon salt
1 quart milk
1/4 cup butter or margarine
3 eggs, beaten
1/2 cup granulated sugar
1 cup seedless raisins
1/2 teaspoon vanilla extract
Add rice and salt to boiling water in a large saucepan. Cover and cook over low heat 7 to 10 minutes, or until water is absorbed. Add milk and butter or margarine; stir and bring to boil. Turn heat to very low and when milk has ceased boiling (to prevent boiling over), cover and cook for about 1 hour, or until milk is almost absorbed.
Add granulated sugar, raisins and vanilla extract to beaten eggs. Pour into the rice, stirring slowly until rice begins to thicken. May be served hot, warm or cold.
Serves 4 to 6.

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Billy Sunday Pudding In reply to
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped nut meats
1 lump butter (size of a walnut)
Pinch of salt
Soak tapioca in water overnight.
Add sugar, dates, nuts, butter and salt. Bake at 300 degrees F for 1 hour in a large Pyrex dish or other baking dish.

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Blueberry Bread Pudding In reply to
1 (16 ounce) loaf sliced, firm-textured white bread, crusts removed
2 cups fresh or frozen blueberries
4 ounces light cream cheese, cut into 1/4-inch cubes
4 eggs, lightly beaten
2 cups low-fat milk
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups).
In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, sugar, salt, and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight.
Preheat oven to 325 degrees F. Bake uncovered, until knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving.
Slice in 8 rectangles. Serve with blueberry syrup, if desired.
Yields 8 servings.

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