Bread Pudding
Submitted by: Missi
"This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in." Original recipe yield: 12 servings.

Photo by: WANDA



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INGREDIENTS:
3 cups bread cubes
4 cups scalded milk
3/4 cup white sugar
1 tablespoon butter
1/2 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Bread Pudding I
Submitted by: Nancy
"A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it." Original recipe yield: 1 - 2 quart baking dish.




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INGREDIENTS:
10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
6 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg

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DIRECTIONS:
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

Bread Pudding II
Submitted by: Ellen Warfield
"My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!" Original recipe yield: 1 - 8 inch square pan.

Photo by: WEIRDPOH



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INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Bread Pudding II
Submitted by: Karen
"This recipe is enjoyed by everyone I have ever served it to. There are never any leftovers because it is so creamy and rich." Original recipe yield: 1 - 8x8 inch dish.




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INGREDIENTS:
2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)

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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.

Vanilla and Chocolate Delight
Submitted by: Brenda Moore
"This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding." Original recipe yield: 1 - 9x13 inch pan.




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INGREDIENTS:
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Old-Fashioned Rice Pudding I
Submitted by: Juanita
"This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top." Original recipe yield: 6 servings.




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INGREDIENTS:
2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg

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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Banana Pudding IV
Submitted by: Patricia Osborne
"A quick and easy banana pudding recipe - enjoy!" Original recipe yield: 1 - 9x13 inch dish.




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INGREDIENTS:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

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DIRECTIONS:
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Chocolate Banana Bread Pudding
Submitted by: Gabrielle
"A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold." Original recipe yield: 8 servings.




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INGREDIENTS:
4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Joy's Prizewinning Trifle
Submitted by: Joy
"A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like." Original recipe yield: 1 trifle.

Photo by: AMYVAZ



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INGREDIENTS:
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

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DIRECTIONS:
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Joy's Prizewinning Trifle
Submitted by: Joy
"A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like." Original recipe yield: 1 trifle.

Photo by: AMYVAZ



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INGREDIENTS:
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

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DIRECTIONS:
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.