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| Danny Gaulden's Toast Pudding |
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| 1/3 |
cup |
flour |
| 2/3 |
cup |
sugar |
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salt to taste |
| 1 |
tablespoon |
butter |
| 3 |
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egg yolks |
| 3 |
cups |
milk |
| 1 |
teaspoon |
vanilla |
| 4 |
pieces |
toast -- up to 5 |
Combine sugar and flour, then stir in milk. Add butter. Cook over medium low to medium heat till mixture thickens. Stir often, especially as it starts to thicken. It will almost be to a boil when at proper thickness. When thick, remove from heat. Divide eggs yolks from whites, and discard whites. Beat yolks. Add 2 or 3 Tbs. of hot mixture to yolks and mix. Do this a couple of times to temper yolks, then add yolks to main mixture. Add salt to taste, along with the teaspoon of vanilla.
Have toast cut into 1/4 size pieces (quartered), and lay one layer in bottom of 1 1/2 to 2 quart dish. Pour half of mixture over toast. Add next layer of toast, and pour in remaining mixture. Let set for at least 15 minutes before serving.
You can also use this mixture for one GREAT bananna pudding.
Submitted to the BBQ Mailing List by Gaulden, Danny on Jan 23, 1999
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