How to Make Pudding from Scratch

Old Fashion Bread Pudding

• 4 cups bread cubes
• 2 cups milk scalded with 1/4 cup butter
• 1/2 cup sugar
• 2 eggs slightly beaten
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup raisins

Heat oven to 350°. Put bread crumbs in 1 1/2 quart baking dish. Blend in remaining ingredients and stir. Place baking dish in a pan of hot water, about 1 in deep and bake for 45 to 50 minutes, until knife inserted comes out clean.
Recipe from 1953

Bread Pudding 2

• 4 cups milk
• 6 cups fresh white bread(diced into cubes)
• 4 eggs
• 2 tablespoons butter
• 2 cups sugar
• 2 tablespoons vanilla
• 1/4 cup raisins
• Cinnamon

Soak bread in milk crushing until well mixed. Add eggs, sugar, vanilla and raisins. Mix well. Melt butter in glass 13 x 9 baking dish. Pour mixture into dish and sprinkle with cinnamon. Bake at 375, 55-65 minutes. Cool slightly. Pour butter sauce over warm pudding. Serve warm.

Butter Sauce:
• 1/2 cup margarine
• 1 cup cold milk
• 1 cup powdered sugar
• 1 1/2 teaspoon vanilla
• 1 tablespoon cornstarch

Combine margarine, powdered sugar, milk and cornstarch in saucepan. Cook on medium heat until thick and bubbly stirring constantly. Remove from heat and add vanilla.
Recipe from "Bob's Big Pot"

Bread Pudding 3

• 4 eggs, beaten well
• 2 Tbsp. oil
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 1/2 c. sugar
• 2 c. cold milk

Pour 3 cups scalded milk over enough bread cubes to cover bottom of a 9x13 pan. Mix above ingredients and pour into bread mixture. Stir. Sprinkle cinnamon over top. Bake at 325 degrees for 45 minutes.
Recipe from a South Dakota church cookbook

Weight Watchers Bread Pudding

• 1 egg
• 1 c. milk
• 1 tsp. vanilla
• 2 tsp. sweetener
• 1 toast, crumbled

Bake at 350 degrees for 40 minutes in greased Pyrex bowl. Can be used for breakfast or dessert. Makes 1 serving.

Old Fashion Rice Pudding

• 1/2 cup uncooked rice
• 1/4 cup butter or margarine
• 1 egg beaten
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup milk
• 1/2 to 1 cup raisins
• 1 or 2 apples

Cook rice to make 1 1/4 cup; drain and rinse. Melt butter in medium casserole dish and pour into saucepan along with the rice, egg, salt, spices, sugar, milk, and raisins. (Recipe from 1977)

Mix well and pour into greased casserole dish. Pare and cut up apples in slices to put on top. Bake covered at 350 degrees for 1 hour. We have always enjoyed this old family recipe.

Chocolate Pudding Mix

• 4 cups nonfat dry milk
• 2 2/3 cups sugar
• 1 1/3 cups cornstarch
• 1 cup unsweetened cocoa
• 1/2 teaspoon salt

Mix together all ingredients. Store in a tightly covered container at room temperature. Stir mix before each use.

To make the pudding:
• 1 cup of the pudding mix
• 2 cups water
• 1 tablespoon margarine
• 1/2 teaspoon vanilla

Stir together in a saucepan pudding mix and water. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Stir in margarine and vanilla. Pour into individual serving cups and chill.
Recipe from 1977

How to Make Pudding Batter

• 1 cup flour
• 1/2 cup sugar
• 1/2 cup shortening
• 1 egg

Beat well.

For Apple Pudding: Add 1/2 cup sugar, nutmeg, 1 tsp butter, to the sliced apples. Put this mixture in a bread tin. Pour the batter on top. Sprinkle top of batter with 1 Tblsp. sugar before putting in the oven. 350 until fork inserted, comes out clean. This can also be used on cherries or peaches.

Vermont Maple Custard

• 2 eggs
• 1/2 cup maple syrup
• Dash of salt
• 2 cups of milk

Beat eggs, syrup, and salt. Blend in milk. Pour into individual cups or molds and place molds in a pan of hot water. Bake at 350 for 40 to 50 minutes or until a knife inserted in the center comes out clean.
Recipe from 1974

Indian Pudding

• 5 cups milk
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1/2 cup molasses
• 4 tablespoons (1/2 stick) butter or margarine
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice

Combine 2 cups of the milk with cornmeal and remaining ingredients in a large heavy saucepan. Heat slowly to boiling, then simmer, stirring often, 5 minutes, or until creamy thick. Pour into a buttered 8-cup baking dish; stir in 2 more cups milk. Bake in slow oven (325) 1 hour; stir in remaining 1 cup milk. Bake 2 hours longer, or until pudding sets. Serve warm with cream or ice cream, if you wish.
1972 Family Circle American Classics Cookbook pg 40