Show Frosted Jelly or Chocolate Chocola e i. i Flavor Dress It Up Bread pudding can be a Cinderella From humble origins it often becomes the princess o of desserts The first wears a crown of Jelly Frosted Jelly Pudding Serves 4 to 6 One cup 2 1 inch bread cubes 1 egg and 2 egg yolks slightly beaten 3 1 cup sugar 4 1 teaspoon salt 1 teaspoon vanilla 2 cups milk scalded scald scald- ed 2 tablespoons b butter batter 1 cup plum jelly or any other red jelly 2 egg whites 4 t tablespoons sugar Place bread cubes in greased bakIng bakIng baking bak bak- ing dish Combine egg and egg yolks with sugar salt and end vanilla Add milk slowly stirring constantly Add butter and pour over bread Place Inpan in inpan inpan pan of hot water and bake in mod mod- moderate erate crate oven degrees Fahrenheit 30 minutes Spread with jelly Beat egg whites until foamy throughout Add sugar two tablespoons tablespoons table table- spoons at a time beating after each addition until sugar Is blended Then continue beating until mixture will stand in peaks Pile lightly on pudding Return to oven and bake 15 minutes longer or until d delicate ly browned Decorate with melted jelly Chocolate Bread Brend Pudding Serves 4 to 6 For years this rich chocolate dessent dessert dessert des des- sert sent has fooled my guests No one ever suspects its bread pudding ori orI- or- or gin Two cups stale bread crumbs 4 cups scalded milk 3 3 1 squares bitter bitter bitter bit bit- ter chocolate 1 cup sugar 1 4 1 cup melted butter 2 eggs 1 2 teaspoon salt 1 teaspoon vanilla 2 1 teaspoon almond extract 1 I tablespoon finely chopped pistachio nuts Shave chocolate and add to cold i milk Scald milk Beat thoroughly Then pour over br bread ad crumbs Stand 1 2 1 hour Beat eggs slightly add sugar and beat again Combine all Ingredients stir well weli and pour into buttered baking king dish Bake for one hour in moderately slow oven degrees Fahrenheit Serve hot with hard sauce or well well- chilled with whipped cream Its It's a ad Cinderella J |