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Modern Pudding Recipes Cooked the Old-Fashioned Way

With all the types of pudding from the 14th-century British porridge and the English meat-based favorite of the 17th century, down to the cake-like version of the 18th era, and the famous American custard form of the present-day; any of your pudding masterpieces were born from these traditions.

Growing up, I thought there is only the old bread variety that my mother would soak in milk. So it was all like getting batter pudding every time but just more on the sweeter side. With modern versions today like that which resembles a jelly-like texture, it's no wonder why puddings are among a favorite delicacy the world loves.

What do you think of these two modern pudding recipes cooked the old-fashioned way?


Fruit-Cocktail Pudding

Ingredients

  • 5 cups of bread torn into pieces
  • 2 cups of sugar
  • 1 cup butter (not margarine)
  • 1 teaspoon ground cinnamon (optional)
  • 8 eggs, slightly beaten
  • 2 cans fruit cocktail (or fresh fruits)
  • chopped nuts (optional)
  • Whipped cream (optional)

Directions

In a mixing bowl, beat together sugar, butter, and cinnamon with an electric mixer. Do this for 1 minute, or 3 minutes by hand.

Add eggs and beat until blended. Fold bread cubes and fruit cocktail tidbits into the creamed mixture then pour into crockpot.

Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. 

You may top with crushed nuts or whipped cream topping if desired.

Serve warm or cold.

White Chocolate Pudding

Ingredients

  • 1 loaf bread, cubed or torn into pieces
  • 2 cups heavy cream
  • 2 cups of milk
  • 1 1/4 cups white chocolate chips
  • 1 1/2 cups sugar
  • 2 eggs, slightly beaten
  • 3 egg yolks, slightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups toasted pecans, crushed

Directions

Prepare chocolate chips in a large mixing bowl, set them aside.

In a saucepan, heat the cream over medium heat until simmering. Pour hot cream over the chocolate chips, whisking until the chips dissolve.

Whisk sugar into the mixture then the milk, eggs, and vanilla to form a custard base. Add the bread cubes to the bowl, gently mixing to coat bread cubes with the custard base.

Set mixture aside to allow the bread to soak for an hour. Toss once in a while so bread is thoroughly soaked into the custard base.

In the meantime, heat the oven to 325 degrees, and grease a baking dish.

Toss the pecans into the soaked bread mixture, then pour the mixture into the baking dish. Cover loosely with foil, and bake for 45 to 50 minutes.

Remove foil and increase the heat to 400 degrees. Continue baking for 10 minutes longer or until the top of the pudding has lightly browned.

You may top your bread pudding with whipped cream. Serve warm or cold.

Tip!

If you find pudding-making hassle and time-consuming, let a bread machine do all the mixing. Don't worry if your finished product doesn't come out perfect. One thing sure is it sure tastes great.

Enjoy!😀

I've originally posted these recipes on my Ezinearticlespage.

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