Proof is in the bread pudding

By Ellen Folkman
Published April 4, 2007

Judy Lawson wanted a recipe for bread pudding that's eaten with your hands after it's cooled. Faye Weaver shares a recipe she says it is the best you'll ever eat by dish or by hand. Joan Whitehead says her bread pudding recipe is finger-licking good.

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Bread Pudding

For: Judy Lawson of St. Petersburg

From: Faye Weaver of Inverness


1 16-ounce loaf Italian or French bread, cubed

2 12-ounce cans evaporated milk

1 cup water

6 large eggs, beaten

1 8-ounce can crushed pineapple

1 cup raisins

1 1/2 cups sugar

5 tablespoons vanilla

1/4 cup margarine, soft or melted

- Combine first 3 items, stir in eggs and blend well. Add pineapple, raisins, sugar and vanilla. Stir in margarine. Grease a 9- by 13-inch baking dish. Bake at 350 degrees for 45 to 50 minutes.

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Bread Pudding

For: Judy Lawson of St. Petersburg

From: Joan Whitehead of New Port Richey


1 loaf bread

1 quart milk

1 cup sugar

Dash salt

1/2 teaspoon cinnamon

4 eggs

1/2 box raisins

1/4 pound butter

- Grease 9- by 13-inch baking dish. Soak bread in milk. Combine sugar, salt, cinnamon and eggs. Add to bread. Add raisins. Break butter in small pieces and add to mixture. Put in baking dish. Bake at 350 degrees for 1 1/2 hours. When cool, cut into squares or slices.


Recipe requests

K.R. Taylor would like a recipe for bourbon chicken similar to what you get in a Chinese buffet restaurant. William Heatherington would like two recipes. The first is for a filled cookie. It was soft, chewy and had a filled center. The flavors were raisin, apricot and cherry. The second is for a sunshine cake. It is a layer cake covered with crushed walnuts.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net. Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.