Elephant Pudding

Title:
Elephant Pudding

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     3 c  Stale bread; crushed or


          -ground, up to 5 cups


     3 c  Warm milk


     1 c  Fruit juice


   1/4 ts Salt


     3    Eggs


   1/3 c  Sugar; up to 1/2


          Vanilla extract; or brandy,


          -or both, to taste


   1/2 ts Nutmeg


   1/2 ts Cinnamon


          Assorted fruits; see *


          Orange marmalade; for


          -frosting






 * handful of raisins, diced apricots, crushed pineapple, even dried


 cranberries


 


 Soak bread in milk and juice. Add remaining ingredients, except for


 marmalade, and let it soak for hours - overnight, if you want.


 


 Pour pudding into a baking dish or large oven-proof mixing bowl (one that


 preferably looks like an elephant dropping). Set baking dish in pan of hot


 water. Place pan with baking dish and water in a preheated 350 degree oven.


 Bake for one hour or until knife inserted in center comes out clean. Be


 sure pudding is baked through. If crispy crust is desired, continue to


 bake, up to 1 hour more until top is crispy. Serve warm, or let cool, then


 spread marmalade over top.


 


 If you soak your dried fruit in brandy before using, you'll have a tastier


 result!


 


 Variation: For a different flavor, use dark or light rum, or both, in place


 of the vanilla.


 


 MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98


 


 Recipe by: CIA Cookbook Recipes


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 22,


 1998