Elephant Pudding

Name: Elephant Pudding
Ingredients: 3 cups bread Stale, crushed or ground, up to 5 cups; 3 cups milk Warm; 1 cup fruit juice; 1 teaspoon salt; 3 eggs; 1 cup sugar up to 1/2; vanilla extract; vanilla extract; brandy; 1 teaspoon nutmeg; 1 teaspoon cinnamon; fruits Assorted, see *; orange marmalade for frosting

13 ingredients

3 steps

Ingredients

3 cups bread Stale, crushed or ground, up to 5 cups
3 cups milk Warm
1 cup fruit juice
1 teaspoon salt
3 eggs
1 cup sugar up to 1/2
vanilla extract
vanilla extract
brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
fruits Assorted, see *
orange marmalade for frosting

Directions

1

Soak bread in milk and juice. Add remaining ingredients, except for marmalade, and let it soak for hours - overnight, if you want.
2

Pour pudding into a baking dish or large oven-proof 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.
3

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.