The best delicious Fruited Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fruited Bread Pudding recipe today!
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1 pk (6-serving) regular French
-vanilla pudding mix
3 3/4 c Milk
1/2 c Light raisins
1/2 c Dark raisins
11 sl White bread
10 sl Whole wheat bread
1/2 c Red candied cherries; halved
From: Regina Baker natalie@WT.NET
Date: Thu, 15 Aug 1996 23:44:37 -0500
In the 1 3/4-qt. Casserole (TupperWave Casserole) combine pudding mix and
milk. Cook, uncovered, on 100% power (high) for 10 to 12 minutes or until
bubbly, stirring every 2 minutes until slightly thickened, then every 30
seconds. Transfer 1 cup of the pudding to a 10-oz. Servalier bowl (or any
type of bowl). Seal and chill until serving time. Stir raisins into
remaining pudding mixture; set aside.
Remove crusts from bread slices; wrap and store crusts for another use. Cut
bread into 1/2 inch cubes (should have 9 to 10 cups). Toss bread cubes
together in a Large Mixing Bowl. Add cherries and pudding-raisin mixture.
Toss to mix.
Grease bottom and sides of the 3-qt. Casserole (TupperWave), Grease sides
of the Cone. Position Cone in Casserole. Spoon the bread mixutre into
prepared Casserole. Press lightly, smootihing surface with the back of a
spoon. Cook, covered, on 50% power (medium) for 12 to 14 minutes or until
set, giving Casserole a half-turn once. Let stand, uncovered, for 5
minutes. Carefully invert pudding onto a 10-inch Caker Taker (or similar
item). Surface may appear moist. Let cool 15 to 20 minutes before serving.
To serve, cut into wedges. Stir reserved pudding and spoon over wedges.
Makes 12 servings. Preparation time: 15 minutes.
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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