Post by SugarBane on Jan 26, 2004 15:35:33 GMT -5
FAUX BREAD PUDDING RECIPE
3 OZ PLAIN FRIED PORK RINDS, LIGHTLY CRUSHED (ONE BAG)
2 EGGS
1/2 CUP HEAVY CREAM
1/2 CUP WATER
1/4 TO /3 CUP SPLENDA OR OTHER ARTIFICIAL SWEETENER TO TASTE
1 TSP VANILLA
CINNAMON
MIX TOGETHER CREAM, EGGS, WATER, SWEETENER, VANILLA, AND 1/2 TSP OF CINNAMON.
BUTTER A 1 OR 1-1/2 QUART CASSEROLE DISH. PUT THE LIGHTLY CRUSHED PORK RINDS IN THE DISH AND POUR THE LIQUID OVER IT. TURN ON THE OVEN (350*) AND THE LET THE CASSEROLE SIT WHILE IT PREHEATS, AS THE PORK RINDS ABSORB THE LIQUID. SPRINKLE WITH CINNAMON. BAKE FOR 30-40 MINUTES OR UNTIL THE TOP IS LIGHTLY BROWNED. TASTES BEST WARM.
VARIATIONS: FOR A FRUITY FLAVOR, REPLACE SOME OF THE SWEETENER WITH SUGAR-FREE JELLO POWDER),
FOR MOCHA BREAD PUDDING, SUBSTITUTE BREWED COFFEE FOR THE WATER AND ADD 1/2 TO 1 TSP OF COCOA POWDER TO THE LIQUID.
FOR ALMOND BREAD PUDDING, MIX 3 TBSP GROUND OR CHOPPED ALMONDS TO THE MIXTURE AND USE ALMOND EXTRACT INSTEAD OF VANILLA.
SUGAR-FREE SYRUPS SUCH AS DAVINCI OR DOLCE CAN BE ADDED AS WELL.
3 OZ PLAIN FRIED PORK RINDS, LIGHTLY CRUSHED (ONE BAG)
2 EGGS
1/2 CUP HEAVY CREAM
1/2 CUP WATER
1/4 TO /3 CUP SPLENDA OR OTHER ARTIFICIAL SWEETENER TO TASTE
1 TSP VANILLA
CINNAMON
MIX TOGETHER CREAM, EGGS, WATER, SWEETENER, VANILLA, AND 1/2 TSP OF CINNAMON.
BUTTER A 1 OR 1-1/2 QUART CASSEROLE DISH. PUT THE LIGHTLY CRUSHED PORK RINDS IN THE DISH AND POUR THE LIQUID OVER IT. TURN ON THE OVEN (350*) AND THE LET THE CASSEROLE SIT WHILE IT PREHEATS, AS THE PORK RINDS ABSORB THE LIQUID. SPRINKLE WITH CINNAMON. BAKE FOR 30-40 MINUTES OR UNTIL THE TOP IS LIGHTLY BROWNED. TASTES BEST WARM.
VARIATIONS: FOR A FRUITY FLAVOR, REPLACE SOME OF THE SWEETENER WITH SUGAR-FREE JELLO POWDER),
FOR MOCHA BREAD PUDDING, SUBSTITUTE BREWED COFFEE FOR THE WATER AND ADD 1/2 TO 1 TSP OF COCOA POWDER TO THE LIQUID.
FOR ALMOND BREAD PUDDING, MIX 3 TBSP GROUND OR CHOPPED ALMONDS TO THE MIXTURE AND USE ALMOND EXTRACT INSTEAD OF VANILLA.
SUGAR-FREE SYRUPS SUCH AS DAVINCI OR DOLCE CAN BE ADDED AS WELL.