Fruited bread pudding

Yield: 12 Servings

Measure Ingredient
1 pack (6-serving) regular French vanilla pudding mix
3¾ cup Milk
½ cup Light raisins
½ cup Dark raisins
11 slices White bread
10 slices Whole wheat bread
½ cup Red candied cherries; halved

From: Regina Baker <natalie@...> Date: Thu, 15 Aug 1996 23:44:37 -0500 In the 1¾-qt. Casserole (TupperWave Casserole) combine pudding mix and milk. Cook, uncovered, on 100% power (high) for 10 to 12 minutes or until bubbly, stirring every 2 minutes until slightly thickened, then every 30 seconds. Transfer 1 cup of the pudding to a 10-oz. Servalier bowl (or any type of bowl). Seal and chill until serving time. Stir raisins into remaining pudding mixture; set aside.

Remove crusts from bread slices; wrap and store crusts for another use. Cut bread into ½ inch cubes (should have 9 to 10 cups). Toss bread cubes together in a Large Mixing Bowl. Add cherries and pudding-raisin mixture.

Toss to mix.

Grease bottom and sides of the 3-qt. Casserole (TupperWave), Grease sides of the Cone. Position Cone in Casserole. Spoon the bread mixutre into prepared Casserole. Press lightly, smootihing surface with the back of a spoon. Cook, covered, on 50% power (medium) for 12 to 14 minutes or until set, giving Casserole a half-turn once. Let stand, uncovered, for 5 minutes. Carefully invert pudding onto a 10-inch Caker Taker (or similar item). Surface may appear moist. Let cool 15 to 20 minutes before serving.

To serve, cut into wedges. Stir reserved pudding and spoon over wedges.

Makes 12 servings. Preparation time: 15 minutes.

EAT-L Digest 15 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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