"The Ladyfinger Specialist Since 1901"

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Ladyfinger Bread Pudding
1 package (3 ounces) ladyfingers

4 large eggs

1/3 cup sugar

3 tablespoons flour

1 cups whole milk or fat free half and half

1 teaspoon vanilla

Generous dash of nutmeg     

Dash of salt

Cinnamon for garnish

Lightly grease 6 microwave-safe custard cups (3/4-cup capacity). 

Break 4 ladyfinger halves into 3 pieces each.  Place pieces, split surfaces down, in one custard cup.  Repeat with remaining custard cups and ladyfingers. 

Whisk eggs until well blended, then whisk in the sugar and flour until no lumps remain. 

Microwave milk on high (100%) for about 3 minutes until steaming.  Gradually whisk hot milk into egg mixture, then blend in the vanilla, nutmeg and salt.

Divide mixture evenly among the custard cups; lightly press ladyfingers down into liquid so all pieces are moistened.  Let cups stand 5 minutes, then sprinkle tops with cinnamon. 

Arrange cups in a circle in microwave oven.  Microwave at 50% power for 5 to 6 minutes, until knife inserted near center comes out clean.  Rotate cups twice during cooking if oven is not equipped with a turntable.

Bread puddings are best served lukewarm.

6 servings

Note:

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A few raisins can be scattered among the ladyfinger pieces in each cup. 

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Can be reheated in the microwave for approximately 20 seconds. 

bullet For additional flavoring, 2 tablespoons of bourbon whiskey can be added--just reduce the milk by 2 tablespoons.  Add in with the vanilla, nutmeg and salt.
 

Specialty Bakers, Inc., 450 South State Road, Marysville, PA 17053