Tuesday, August 18, 2009

Bread Pudding and Kentucky Spoon Bread


One of my "Pappy" (Straus) Michael's favorite desserts was Bread Pudding. Here is a fast and easy recipe for it that uses up leftover doughnuts.

Bread Pudding

6 doughnuts, cake or pastry
5 eggs
3 C milk
1/2 C sugar
Dash of salt
1 tsp vanilla

Break doughnuts into pieces and put into shallow 2 qt. pan. Combine eggs, sugar, milk, vanilla and salt. Mix and pour over all. Bake in a 350 degree oven for 45 minutes. Cool; cut into squares and serve with custard sauce.

Custard Sauce:

One 3 1/2 oz. instant vanilla pudding
1/2 C Cool Whip
1/4 C milk

Prepare pudding; fold in Cool Whip and milk.



This is one of my Aunt Sis' recipes that I remember her making. It's a recipe that's "been around the block" but everyone loves it.


Kentucky Spoon Bread

1 can cream-style corn
1 can whole kernel corn
1 box Jiffy Corn Muffin Mix
2 eggs, slightly beaten
1 stick margarine, melted
8 oz. sour cream

Mix all ingredients. Put into greased 9x13 glass casserole dish. Bake at 350 degrees for 35 minutes.

I will be participating in BlessedwithGrace and BalancingBeautyandBedlam's recipe swaps today.


4 comments:

  1. spoon bread was one of my mother in laws favorite recipes to make

    ReplyDelete
  2. The bread pudding looks so good!

    ReplyDelete
  3. Thanks for sharing these great sounding recipes with us! Have a great day! :)

    ReplyDelete