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.
6 doughnuts, cake or pastry
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.
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.