Find Recipes Instantly! (Type the Recipe name or any Ingredient) Caramel-Pecan Bread Pudding Ingredients 1/2 pound French bread, cut into 1-inch cubes (Italian, egg or sourdough bread could also be used) about 10 cups 1/2 cup coarsely chopped pecans 2 tablespoons butter or margarine, melted 1 quart ( 4 cups) half-and-half, or milk 1/2 cup firmly packed brown sugar 6 eggs 1 tablespoon ground cinnamon 1 1/2 teaspoons ground nutmeg 1/2 cup caramel topping whipped cream, or topping (optional) Directions 1. Spray 2-quart Square casserole with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour butter over all. Toss lightly. 2. Preheat oven to 425° F. Whisk together half and half, eggs, sugar, cinnamon and nutmeg. Pour evenly over bread cubes and let stand 5 minutes. Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set. 3. Place in preheated oven 12-15 minutes until pudding is puffed and golden brown. Remove from oven to wire rack; let stand 15 minutes to cool slightly. Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding. To serve, cut into squares or spoon into dessert dishes. Serve, if desired, with whipped cream. Orange Pudding Cups 3 large oranges 1 pkg instant vanilla pudding 1 cup milk 1 cup whipping cream 1/2 tsp almond extract orange peel for garnish Prepare orange cups by cutting crosswise through center of each orange in a sawtooth pattern so that each orange half has a zigzag edge. Cut thin slice off the bottom of each half so the oranges stand level. Carefully remove fruit from orange halves; cut fruit into small bite size pieces. In bowl, with whisk, prepare pudding by directions but only use 1 cup milk. In small bowl, with mixer at med. speed, beat whipping cream and almond til stiff peaks form. Reserve a few pieces of cut up fruit for garnish. With spatula, fold cream mix and cut up fruit into pudding mix. Spoon pudding mix into orange cups. Cover and fridge 1 hour. To serve, garnish with reserved fruit and orange peel. Hot Fudge Cake Pudding 2 (1 oz) envelopes unsweetened baking chocolate 1 1/2 cups buttermilk baking mix 1 cup milk 2 tsp vanilla extract 1 cup sugar 2 tbsp unsweetened cocoa ice cream Preheat oven to 350. In bowl, measure baking chocolate, buttermilk mix, milk, vanilla, and 2/3 cup sugar. With wire whisk, beat til smooth. Pour into 12 x 8 baking dish. In bowl, mix cocoa and remaining 1/3 cup sugar. Sprinkle over batter in baking dish. Over this mixture, carefully pour 1 1/2 cups boiling water; do not mix. Bake 25 minutes. (Batter separates into cake layer on top, sauce layer underneath.) Serve immediately or sauce will be absorbed by cake. Serve with ice cream. Baked Lemon-Cake Puddings 2 medium lemons 2 lg. eggs, separated 1/4 tsp. salt 3/4 cup sugar 1 cup milk 3 TBSP all-purpose flour 2 TBSP butter, melted Preheat oven to 350. Grease size (6 oz) custard cups. Finely grate lemon peel to measure 1 TBSP. Squeeze lemon juice from lemons to measure 1/3 cup; set aside. In bowl, with mixer at high speed, beat egg whties and salt til soft peaks form; gradually sprinkle in 1/2 cup sugar, beating til sugar completely dissolves and whites stand in stiff peaks. In lg. bowl, using same beaters and with mixer at med. speed, beat egg yolks with remaining 1/4 cup sugar til blended; add lemon peel and juice, milk, flour, and butter, beat til well mixed. With whisk, fold beaten egg whites into egg-yolk mix just til mixed. Into prepared cups, carefully pour batter. Set custard cups in 13 x 9 pan. Place in oven. Fill pan with boiling water to come halfway up the sides of the custard cups. Bake 40 to 45 minutes til pudding tops are golden and firm. Cool on wire rack. JELLO PUDDING FUDGE 1 pk Jello chocolate pudding and - pie filling -- not instant 2 tb Butter 1/4 c Milk 1 1/2 c Confectioners' sugar -- sifted 1/4 c Nuts -- chopped Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1 lb. Note. Any flavor of pudding will do. Angel Pudding 1 (10 inch) angel food cake, cut in 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) bars chocolate-covered crispy peanut butter flavored candy (ie: Butterfinger, ™), crushed Directions 1 Place half of cake cubes in the bottom of a 9x13 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 until serving. Homemade Vanilla Pudding Ingredients 1 pint milk 1/2 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon butter Directions 1 In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving. Butterscotch Pudding Ingredients 1 cup dark brown sugar 3/8 cup cornstarch 1/2 teaspoon salt 2 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/4 cup butter Directions 1 In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving. Banana Wafer Pudding(The Original) 3/4 cup sugar, divided 1/3 cup all-purpose flour Dash salt 3 eggs, separated 2 cups whole milk 1/2 teaspoon vanilla extract 45 vanilla wafer cookies, divided 5 bananas, sliced Preheat oven to 350 degrees F.Mix 1/2 cup sugar, flour, salt, egg yolks and milk in top of double boiler. Cook over boiling water, whisking constantly, until thickened, about 15 minutes. Remove from heat; stir in vanilla.Reserve 10 cookies for garnish. Spread small amount of pudding on bottom of 1 1/2 quart casserole; cover with layer of cookies and layer of sliced bananas. Pour about 1/3 of pudding over cookie-banana layer. Continue to layer cookies, bananas and pudding to make 3 layers of each, ending with pudding.Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and seal edges.Bake in top half of oven for 15 to 20 minutes or until browned. Cool slightly. Garnish with remaining cookies and any remaining banana slices.~*Makes 8 (3/4-cup) servings PREPARATION TIME:20 minutesCOOK TIME:15 minutesCOOLING TIME:15 minutesDIETARY EXCHANGES:3 starch, 1/2 lean meat, 1 fruitNUTRIENTS PER SERVING:Cal:...321Total Fat:...7 gCarb:...47 gChol:...75 mgFiber:...2 gCal. from Fat:...20%Sat. Fat:...3 gProtein:...7 gSodium:...160 mgPotassium:...425 mg Brownie Macaroon Pudding Cake Every forkful is coconut and chocolate in fudge syrup. Prep: 15 min Bake: 32 min 1 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 3 tablespoons Butter, melted 1 teaspoon vanilla 1 cup flaked coconut 1 cup hot water 1/2 cup chocolate syrup Heat oven to 350°F. In medium bowl combine flour, sugar, cocoa, baking powder and salt. Add milk, butter and vanilla; mix well until smooth. Stir in coconut. Spread batter into greased 8-inch square baking dish. In 2-cup glass measure combine hot water, and chocolate syrup. Pour evenly over batter. Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan. Serve warm. Makes 9 servings