Recipe - Elephant Pudding

3 cup Stale bread; crushed or
ground, up to 5 cups
3 cup Warm milk
1 cup Fruit juice
One fourth teaspoon Salt
3 Eggs
1/3 cup Sugar; up to 1/2
Vanilla extract; or brandy,
or both, to taste
One half teaspoon Nutmeg
One half teaspoon Cinnamon
Assorted fruits; see *
Orange marmalade; for
frosting

* handful of raisins, minced apricots, crushed pineapple, even dried
cranberries

Soak bread in milk and juice. Add remaining ingredients, except for
marmalade, and let it soak for hours overnight, if you want.

Pour pudding into a baking dish or large ovenproof mixing bowl (one that
preferably looks like an elephant dropping). Set baking dish in pan of hot
water. Place pan with baking dish and water in a preheated 350 degree oven.
Bake for one hour or until knife inserted in center comes out clean. Be
sure pudding is baked through. If crispy crust is desired, continue to
bake, up to 1 hour more until top is crispy. Serve warm, or let cool, then
spread marmalade over top.

If you soak your dried fruit in brandy before using, you'll have a tastier
result!

Variation: For a different flavor, use dark or light rum, or both, in place
of the vanilla.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

Recipe by: CIA Cookbook Recipes

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 22,
1998