French Pudding Recipes

RIZ AU LAIT (FRENCH RICE PUDDING)

Steps:

• split a vanilla bean in half lengthwise and scrape off the seeds with the tip of a knife. Rinse the rice thoroughly with running cold water to remove the starch. Immerse it in a large saucepan of boiling water and simmer/blanch for 3 minutes. Using a colander or a fine-mesh sieve, drain the rice.
• Pour milk, heavy cream, place both the vanilla pod and seeds in a medium-to-large saucepan and bring to a boil. Pour in the drained rice, reduce the heat to low, and cook for about 30 to 40 minutes, stirring regularly with a wooden spatula.
• Add sugar and cook for another 2 minutes. Remove from the heat, let cool.
• pour sugar in a small saucepan and cook over medium heat. Don't use utensils. Just shake the pot over your stove until the caramel gets an amber color. Remove from the heat, pour the warm cream, constantly stirring (be careful of the splash). Add butter and mix for about one minute over low heat.
• discard the vanilla bean once the rice has cooled and divide riz au lait into dessert cups/bowls. Pour hot caramel over the dessert.

25 CLASSIC FRENCH DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French treat in 30 minutes or less!

FRENCH QUARTER BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
• In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
• Bake in preheated oven for 60 minutes, until golden. Serve warm.

FRENCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
• BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.

FRENCH PUDDING

Steps:

• Line a 9x13-inch glass dish with vanilla wafers.
• Melt margarine in a saucepan; add powdered sugar.
• Beat eggs into margarine mixture gradually; pour over wafers.
• Spread pineapple over sauce.
• Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
• Sprinkle with pecans; chill for several hours.

FRENCH BREAD PUDDING

Steps:

• Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
• Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
• In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
• Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
• Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.