Interesting question because I think the mixture you use with bread pudding is the same as egg nog (eggs, cream, sugar, nutmeg) so it’s would just be a panetonne bread pudding when you come down to it. I’ll bet... (9 replies, last updated by scarletfan December 15, 2008)

their desserts and baked goods to retail customers as well as those who dined at the restaurant. If anyone out there remembers those puddings......rice, chocolate, and egg custard, please speak up! The rice pudding was creamy,... (1 reply, last updated by pbjluver November 20, 2009)

I have this little Achilles heel: I can’t temper eggs. I’m no neophyte. I cook, bake, braise, saute, and so forth with not a little bit of competence, and yet. And yet I can’t seem to make a custard properly... (4 replies, last updated by Davwud March 14, 2007)

I loved your posting. And it brought back many many childhood memories. My grandmother was the best cook. Not only did she make her own egg custard from scratch but her rice pudding, also from scratch, was orgasmic. The chocolate... (10 replies, last updated by The Chowhound Team July 11, 2002)

the pearls a bit of a squeeze from time to time, at about 10 – 15 minute intervals, to make sure the consistency is appropriate to the recipe I’m working with. "No eggs"? For tapioca pudding? Isn’t that heresy?... (11 replies, last updated by pikawicca July 1, 2009)

-8 Ken Hom’s East/West Yorkshire Pudding 5 eggs beaten 150g (5 oz) all purpose flour 475ml (16 fl. oz) whole milk 1.5 teaspoon salt .5 teaspoon freshly ground 5 pepper blend or black pepper 3 Tablespoons finely chopped spring... (4 replies, last updated by Lenox637 April 3, 2008)

This is a favorite. Not only does it taste delicious but it makes a beautiful presentation. Croissant Bread Pudding 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half & half 1 1/2 cups sugar 1 1/2 tsp pure vanilla 6 (stale (8 replies, last updated by smartie March 13, 2008)

I remember someone here mentioning a bread pudding website. Does anyone remember it? I haven’t my own perfect recipe (aka. a clone of Tartine Bakery’s in SF), but in my experience any recipe using plenty of eggs and... (5 replies, last updated by toodie jane December 6, 2005)

the top. Slide into freezer. After 20-30 minutes (pudding should be cold) Whip egg whites until very foamy, begin adding sugar a little at a time, whip until it holds firm peaks. Fold in another squirt of vanilla. Top pudding with... (4 replies, last updated by danna April 8, 2003)

made with milk, eggs, rice, sago, tapioca, arrowroot, cornstarch, bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by others. An early use of the word, as in black pudding or white pudding,... (3 replies, last updated by Emme October 20, 2004)

, which I haven’t tried yet. I’ve made a couple of other adjustments to make it fit my diet plan, which I point out below. Serves 8 For the pudding: 2 eggs, slightly beaten 15 oz can pumpkin 3/4 cup Splenda (she calls for... (5 replies, last updated by FelafelBoy December 1, 2008)

Hello chowhounds! Looking for some help here. Yesterday I came across the most delicious avocado dessert dish (for Bay Area hounds, this was in Delica, in the Ferry Building). It was an avocado pudding, or perhaps a mousse, with... (5 replies, last updated by Emme May 25, 2008)

pudding more solid but it’ll be kind of gelatinous, not creamy. Adding an egg yolk would help get that creamy texture but defeats the goal of using non-fat milk. Both puddings will taste the same but the fat content (or... (7 replies, last updated by TrishUntrapped June 10, 2009)

of white pudding, a couple of sausages, a rasher or two of bacon, the middle of a fried egg, one half of a small grilled tomato (the “vegetable” component), and a basket of bread. Maybe it’s a long run of odd... (3 replies, last updated by laurel April 9, 2005)

I use a foolproof recipe by Pam Anderson. This is by far the easiest recipe for Yorkshire pudding I have ever used. 1 1/2 cups instant (“quick-mixing”) flour (Wondra) 1 tsp. salt 1 1/2 cups skim milk 4 large eggs 2 Tbs.... (11 replies, last updated by ChowFun (derek) December 27, 2003)