Dreamy Creamy Pudding Food

DREAMY FRENCH BREAD PUDDING

Steps:

• Preheat oven to 375°F.
• Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
• In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
• Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
• Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
• Let stand for 10 minutes to allow the bread to absorb the mixture.
• Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
• Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
• Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.

DREAMY CREAMY LAYERED PUDDING DESSERT

Steps:

• heat oven to 350 degrees. coat 9x13 pan with nonstick spray.
• In a medium bowl, mix flour, walnuts and butter. pat into prepared pan. bake for 15 minutes. cool.
• In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
• Prepare the vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer. Prepare chocolate pudding using the other two cups of milk. Spread over the vanilla pudding layer. Spread the remaining whipped topping over the pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.

CREAMY DREAMY RICE PUDDING

Steps:

• 1.Cook 2 packs Veetee long grain rice in microwave according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.2.In a large saucepan, combine the milk, rice, sugar and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Add in butter. Keep whisking so it doesn't burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.