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INGREDIENTS

• 4 cups chunks of old bread (No moldy!)
• 2 cups milk(Heat to scalding)
• 1/4 cup melted butter(throw into hot milk)
• 1/2 cup white sugaror brown sugar
• 2 eggs
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon cinnamonor nutmeg
• 1 teaspoon vanillaor Amarettoor rum

DIRECTIONS

1. Mix all this stuff together.
2. Pour into buttered casserole.
3. Bake at 350 degrees for 45 minutes until silver knife inserted in pudding comes out clean.
4. Serve warm with whip cream, Cool Whip, or any favorite sauce.

INGREDIENTS

• 3 eggs
• 1 (16ounce)can solid-pack pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons sweet sherry
• 3/4 cup sugar
• 2 cups milk
• 3 cups packed 3/4 inch cubes Italian bread or French bread or sourdough bread
• 1/2 cup chopped walnuts
• heavy cream

DIRECTIONS

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.

INGREDIENTS

• 6 cups heavy whipping cream
• 2 cups milk
• 1 cup sugar
• 20 ounces white chocolate, broken into small pieces
• 4 eggs
• 15 egg yolks
• 1 loaf 24-inch stale French bread or fresh fresh French bread , that has been sliced and dried in a 275 degree oven.

White Chocolate Ganache

• 1/2 cup heavy whipping cream
• 8 ounces white chocolate, broken into small pieces

Garnish

• 1 ounce dark chocolate, shaved or grated

DIRECTIONS

1. FOR THE PUDDING: Combine the whipping cream, milk and sugar in a large heavy saucepot and mix well.
2. Bring to a boil then remove from the heat.
3. Add the white chocolate pieces and let stand for several minutes or until the chocolate melts; stir until smooth.
4. Whisk the eggs and egg yolks in a large mixing bowl.
5. Whisk in the warm chocolate mixture in a slow steady stream; scrape the saucepot with a rubber spatula to remove all the chocolate.
6. Preheat the oven to 350 degrees.
7. Cut the French bread into thin slices and place in a 9″ x 12″ metal baking pan.
8. Pour half the chocolate mixture over the bread and let stand for about 5 minutes.
9. Press the bread into the chocolate mixture with a rubber spatula or fingers to saturate well.
10. Pour the remaining chocolate mixture over the bread and stir to mix well.
11. Cover the pan with foil and bake for 1 hour.
12. Remove the foil and bake for 30 minutes longer or until golden brown.
13. Cool to room temperature and chill, covered, in the refrigerator for 6 to 8 hours or until set.
14. FOR THE GANACHE: Bring the whipping cream to a boil in a small saucepan.
15. Remove from the heat and add the white chocolate pieces.
16. Let stand until the chocolate melts and stir until smooth.
17. Loosen the pudding from the sides of the pan with a knife and invert onto a work surface.
18. Cut into squares, then cut the squares diagonally into triangles.
19. Place the triangles on a baking sheet and reheat at 275 degrees for 15 minutes or until warm.
20. To serve, place the pudding triangles on serving plates and top with the ganache.
21. Garnish with dark chocolate shavings.

INGREDIENTS

• 1 cup sugar
• 1 tablespoon unflavored gelatin(1 envelope)
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 teaspoon vanilla
• 1 1/3 cups flaked coconut
• 2 cups heavy cream
• 16 ounces frozen raspberries, thawed
• 1/4 cup sugar
• 1 tablespoon cold water
• 2 teaspoons cornstarch

DIRECTIONS

1. In medium saucepan, stir together the sugar, gelatin, salt and milk.
2. Cook over medium heat until the gelatin dissolves and the mixture is clear.
3. Chill till partially set.
4. Stir once and add the vanilla.
5. Fold in the coconut and heavy cream.
6. Pour into a pudding mold and chill till firm, about 4 hours.
7. To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
8. Mix the water and cornstarch; stir into the raspberries.
9. Boil rapidly for 1 minute, stirring constantly.
10. Cool and serve with pudding.

INGREDIENTS

• 3 tablespoonsunsweetened cocoa
• 3 tablespoons cornstarch
• 2 tablespoons sugar
• 2 cups milk
• 1 teaspoon vanilla extract

DIRECTIONS

1. In a small saucepan, combine cocoa, cornstarch and sugar until thoroughly mixed.
2. Add milk and stir until no lumps remain.
3. Stirring constantly, bring to a boil over medium heat.
4. The pudding will suddenly thicken near the boiling point.
5. After it thickens, cook for 1 more minute.
6. Remove from heat and stir in vanilla.
7. Pour into small bowls or cups.
8. Refrigerate for 2 hours.