Pudding
Many of us grew up eating Pudding for snacks and desserts, either made from boxed mixes or already made and held in small cups.
But it's entirely possible to have homemade pudding from scratch. Check out the Peanut Butter Breakfast Pudding, the Pumpkin Pudding, and the rest of today's yumminess. Enjoy!
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1-1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
MAGNOLIA BAKERY'S BANANA PUDDING
This yumminess is from Magnolia Bakery and adapted by Priya Krishna at The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Total Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix," and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
But it's entirely possible to have homemade pudding from scratch. Check out the Peanut Butter Breakfast Pudding, the Pumpkin Pudding, and the rest of today's yumminess. Enjoy!
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1-1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
MAGNOLIA BAKERY'S BANANA PUDDING
This yumminess is from Magnolia Bakery and adapted by Priya Krishna at The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Total Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix," and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
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