Heat the milk and pour it over the bread crumbs. Allow them to soak until they are soft. Beat the eggs, add the sugar and vanilla to them, and stir this into the mixture of crumbs and milk. Mix thoroughly, pour into a buttered baking dish, and bake in a moderate oven for about 45 minutes. If desired, jelly or jam may be served with the bread pudding or any desirable sauce, such as lemon, vanilla, or custard, may be used and the pudding may be served either hot or cold.
45. MAIZE PUDDING.--A pudding that has both corn starch and corn meal as its basis provides variety. This pudding, called maize pudding, is prepared in a double boiler and then turned into a mold to cool. Either raisins or dates may be added to it to increase its palatability.
MAIZE PUDDING
(
Sufficient to Serve Eight
)
- 3-1/2 c. milk
- 2 Tb. corn starch
- 1/2 c. white corn meal
- 1/2 tsp. salt
- 1/3 c. sugar
- 1/2 tsp. cinnamon
- 3/4 c. raisins or dates
Scald the milk in a double boiler, mix the corn starch, corn meal, salt, sugar, and cinnamon, and add this to the hot milk, stirring rapidly to prevent the formation of lumps. Continue to stir and cook directly over the fire until the mixture thickens. Then return to the double boiler and cook for about 2 hours. Fifteen minutes before removing from the fire, add the raisins or chopped dates, turn into a mold, and serve either hot or cold with custard sauce.
46. PIERROT PUDDING.--A steamed pudding made of simple ingredients is often desired for serving with an elaborate meal. In such a case, Pierrot pudding will answer very well.
PIERROT PUDDING