Momsfarinabreakfastpudding Recipes

MOM'S FARINA BREAKFAST PUDDING

Mom's Farina Breakfast Pudding image

Thick and fragrant of vanilla, this sweet summer breakfast pudding was a special treat that my mother made when I was little. It's definitely not your everyday cereal and is good plain or served with berries. Prep time includes chilling overnight.

Provided by EdsGirlAngie

Categories Breakfast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup quick-cooking farina
1/3 cup sugar
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
3 eggs, well beaten
1 1/2 teaspoons vanilla extract

Steps:

Mix farina, sugar and salt.
In a saucepan, bring milk to a boil then briskly stir in farina mixture.
Lower heat, cooking and stirring constantly for 3 minutes.
Add butter, then remove from heat and sir in eggs and vanilla.
(Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.

Nutrition Facts : Calories 265.2, Fat 13.1, SaturatedFat 7.2, Cholesterol 172.8, Sodium 459.3, Carbohydrate 25.6, Sugar 17, Protein 10.7

MOM'S RICE PUDDING

Mom's Rice Pudding image

Provided by Laura

Categories Breakfast

Time 1h10m

Number Of Ingredients 6

Ingredients

2 eggs
3 cups milk
1/2 cup sugar
1/4 tsp nutmeg
1 cup cooked rice
1/3 - 1/2 cup raisins, optional

Steps:

Preheat oven to 350 degrees.
In a bowl, whisk together the eggs, milk, sugar and nutmeg. Mix in the cooked rice and raisins if desired.
Carefully por into a 1 1/2 qt baking dish. I have a deep round correlle dish that I use but a 8 x 8 inch baking dish will work too. Cook at 350 degrees for 45 minutes to 1 hour until custard is set in the center. Serves 6.

MY MOM'S BEST BREAD PUDDING

My Mom's Best Bread Pudding image

The best old fashioned bread pudding ever, Please don't use substitutions, it may not turn out well! Enjoy!

Provided by DEVETAKI

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 quart whole milk
½ cup white sugar
½ cup butter, chilled
¼ teaspoon salt
1 teaspoon ground nutmeg
12 slices bread
4 eggs, well beaten
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup butter
1 tablespoon ground nutmeg

Steps:

In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely.
Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg.
Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce.
Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 70.9 g, Cholesterol 201.3 mg, Fat 34 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 19.5 g, Sodium 713.2 mg, Sugar 43.7 g

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