OLD FASHIONED RICE PUDDING WITH EVAPORATED MILK RECIPES

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DEEP SOUTH DISH: OLD FASHIONED SOUTHERN BREAD PUDDING



Deep South Dish: Old Fashioned Southern Bread Pudding image

A southern bread pudding using leftover French bread, a can of fruit and finished with a drizzle of whiskey sauce.

Provided by Deep South Dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 10

1/2 pound loaf of French bread
1 cup whole milk
1 cup half and half
2 large eggs
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup golden raisins, optional
1 (15 ounce) can of fruit (fruit cocktail, peaches, pears, etc.), drained
2 tablespoons of unsalted butter
Whiskey Sauce (click here for recipe)

Steps:

  • Preheat oven to 350 degrees F.
  • Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
  • In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
  • Rough chop the fruit, but don't puree it.
  • Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
  • Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
  • Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
  • Drizzle each serving with whiskey sauce if desired. Doubles great.

DEEP SOUTH DISH: OLD-FASHIONED BAKED PUMPKIN PUDDING



Deep South Dish: Old-Fashioned Baked Pumpkin Pudding image

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Provided by Deep South Dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Number Of Ingredients 12

1 (15 ounce) can 100% pure pumpkin
1/4 cup unsalted butter, melted
1/2 cup evaporated milk
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup self-rising flour, using spoon and level method
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Powdered sugar or whipped cream and fresh grated nutmeg for garnish

Steps:

  • Preheat oven to 325 degrees F. Butter or spray an 8 x 8-inch baking dish and set aside.
  • In a mixing bowl, combine pumpkin, butter, evaporated milk, egg and vanilla until well mixed.
  • Add flour, sugar, salt, cinnamon, nutmeg and ginger and gently blend by hand until smooth.
  • Transfer batter to prepared pan and bake for about 50 to 55 minutes, or until edges of pudding begin to release from the pan and pudding is set and does not jiggle in the middle.
  • Cool in the pan on a rack for 30 minutes. To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top if desired.

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