Saskatoon Bread Pudding Recipes

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

STEVE'S KILLER BREAD PUDDING

Steps:

• Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
• Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
• Preheat oven to 350 degrees F.
• Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
• While bread pudding is cooling, make Rum Sauce:
• Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.

SASKATOON DELIGHT (BLUEBERRIES)

Steps:

• Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.
• Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.
• Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
• When cool spread over the pudding layer.
• Topping.
• In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.
• Refrigerate.
• Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!