Sourthern Comfort Foods
Comfort Foods of the South
© 2011 Spice Delight
Cook Book
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Spice Delight
Bread Pudding/ Rice Pudding
4 cups cubed stale bread or pastry
2 cups dark raisins
2 cups whole milk
1 cup low fat half & half
3 large eggs, beaten
1 cups packed brown sugar
1 tablespoon ground cinnamon
1 teaspoons vanilla extract
1 teaspoons rum extract
cup chopped nuts (optional)
Garnish: whipped cream and strawberries

Preheat oven to 350 degrees 15 minutes prior to baking.
In an 8x8-inch square baking pan, combine cubed bread and raisins; set aside.
In a separate bowl, add the remaining ingredients, mix well.
Pour mixture over bread and raisins. Spread in an even layer.
Cover and refrigerate 30 minutes.
Bake 40 to 45 or until golden brown and custard is set. Do not over bake.
Garnish with whipped cream and strawberries.

Rice Pudding Recipe
Makes 4 servings

2 cups water
2 teaspoons unsalted butter
2 cups whole milk
2 cups low fat half & half
1 cup turbinado sugar (sugar in the raw)
cup dark raisins
vanilla bean, cut in half lengthwise or teaspoon vanilla extract
1 cup Arborio or short grain rice
Ground cinnamon to garnish
Mint leaves to garnish

Combine all ingredients listed above in a medium size saucepan, except rice, cinnamon and mint.
Bring mixture to boil; stir in rice.
Turn heat to a simmer. Cook 35 minutes uncovered, until rice is tender, stirring often to prevent sticking.
Remove from heat; let rice cool. It will thicken as it cools. Serve warm or chilled.
Divide among dessert dishes. Dust with cinnamon and garnish with a mint leaf.