IRISH/ENGLISH/SCOTTISH

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Here are a couple of Bread Puddings and a Rice Pudding:

 

 

* Exported from MasterCook *

 

Baked Rice Pudding

 

Recipe By :Dee Bell

Serving Size : 6 Preparation Time :1:00

Categories : Baked Dessert

Pudding

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked rice

 

CUT TOGETHER

1 tablespoon butter -- softened

1/2 cup brown sugar

OR

1/4 cup plus 2 tablespoons granulated sugar

 

1/8 teaspoon salt

4 eggs

2 teaspoons vanilla

1 1/3 cups milk

1 teaspoon lemon juice

1/2 teaspoon lemon peel

1/3 cup chopped dried fruit or dates, or raisins

(optional)

1 1/2 cups crumbled cookies (optional)

 

Heat the oven to 325ºF. Cut butter into sugar and slowly add salt, eggs, vanilla

and milk. Beat together well and stir in rice. Add lemon juice and rind and

fruit (if desired). If you are using cookie crumbs, sprinkle a greased baking

dish with half of the crumbs, spoon the rice mixture on top and then cover with

the rest of the cookie crumbs. Bake for 50 minutes.

 

Serve with whipped cream, ice cream or mashed, sweetened berries.

 

 

 

Description:

" Cooked rice baked into a pudding with eggs, milk, sugar, lemon and

vanilla. "

Cuisine:

" British "

 

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Per serving: 332 Calories (kcal); 11g Total Fat; (29% calories from fat); 8g

Protein; 50g Carbohydrate; 137mg Cholesterol; 196mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 210 0 2130706543 0 0 0 0 0 0 0 515 2856

 

 

* Exported from MasterCook *

 

Bread Pudding

 

Recipe By :

Serving Size : 6 Preparation Time :1:30

Categories : Breakfast Dessert

Pudding

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 slices bread - French, or day-old white bread

1/4 cup butter (approximately) -- softened

3 eggs -- beaten

4 cups milk

1/4 cup brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup raisins, chopped dates

OR

1/2 cup dried fruit

 

Heat oven to 325ºF. Slather butter on one side of each of the bread slices. Lay

them out in a buttered baking dish so the bread slices cover both the sides and

the bottom.

Beat the eggs, mix together sugar, salt and cinnamon and stir into the eggs,

then slowly incorporate the milk into this mixture until well-blended. Add

vanilla and raisins. Pour this over the bread.

If you have used large slices of bread and have some leftover, push them down

into the milk mixture until they soak up liquid, then turn them over and push

them down again to soak. Let this sit for about 15 minutes. Cover and bake for

30 minutes, then uncover and continue to bake for 30 more minutes. The pudding

will come out of the oven very bouffant and will slowly fall.

 

Description:

" Bread slices baked into a pudding with eggs, sugar, milk and buttery

vanilla flavor. "

Cuisine:

" English "

Source:

" Earth Kitchen Cookbook by Dee Bell "

T(Baking Time):

" 1:00 "

 

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Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g

Protein; 47g Carbohydrate; 136mg Cholesterol; 456mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1

Other Carbohydrates

 

NOTES : If you like a little more texture, add a few chopped nuts to this recipe

or some toasted coconut. Some people like this without the cinnamon.

Nutr. Assoc. : 594 222 0 0 0 0 0 0 0 4680 0 2130706543

 

 

* Exported from MasterCook *

 

Irish Bread Pudding with Caramel-Whiskey Sauce

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Desserts International

March '98

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup light butter -- melted

1 (10-ounce) French bread baguette -- cut into 1-inch thick slices

1/2 cup raisins

1/4 cup Irish whiskey

1 3/4 cups 1% low-fat milk

1 cup sugar

1 tablespoon vanilla extract

1 (12-ounce) can evaporated skim milk

2 large eggs -- lightly beaten

Cooking spray

1 tablespoon sugar

1 teaspoon ground cinnamon

Caramel-Whiskey Sauce

 

Preheat oven to 350º.

Brush melted butter on one side of French bread slices, and place bread,

buttered sides up, on a baking sheet. Bake bread at 350º for 10 minutes or until

lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or

until soft (do not drain).

Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl;

stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to

moisten; let stand 15 minutes. Spoon bread mixture into a 13 × 9-inch baking

dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon;

sprinkle over pudding. Bake at 350º for 35 minutes or until set. Serve warm with

Caramel-Whiskey Sauce.

 

Serving Size: 1 [3-inch] square and 2 tablespoons sauce

____________________

 

To Make Caramel-Whiskey Sauce:

 

Combine sugar and water in a small heavy saucepan over medium-high heat; cook

until sugar dissolves, stirring constantly. Cook an additional 15 minutes or

until golden (do not stir). Remove from heat. Carefully add butter and cream

cheese, stirring constantly with a whisk (mixture will be hot and bubble

vigorously). Cool slightly, and stir in whiskey and milk.

 

Yield: 1 1/2 cups

Serving Size: 2 tablespoons

 

Cuisine:

" Irish "

Source:

" Cooking Light, March 1998, p.137 "

Copyright:

" Cooking Light "

 

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Per serving: 369 Calories (kcal); 7g Total Fat; (17% calories from fat); 8g

Protein; 66g Carbohydrate; 50mg Cholesterol; 281mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3

Other Carbohydrates

 

NOTES : Julie Kwan did try our recipe with the leftovers from her bread machine,

but the results weren't the same. She says that she's found the definitive bread

pudding with our recipe just the way it is.

 

If desired, the Irish whiskey can be substituted with the following:

• For the Irish Bread Pudding, substitute 1/4 cup apple juice for the Irish

whiskey.

• In the Caramel Whiskey Sauce, substitute 1 tablespoon imitation rum extract

and 3 tablespoons water for the Irish Whiskey.

Nutr. Assoc. : 0 20053 0 0 0 0 5403 0 3218 0 0 0 2130706543