grammabonnie We've got a recipe that's a lot like this one called Puff Pudding and one of the ingredients is Grape Nuts. It's baked in a 1 quart baking dish. Here's what the directions say for baking. "Pour into greased 1 quart baking dish. Set dish in pan of hot water. Bake at 325 degrees for 1 hour and 15 minutes. The baked pudding will have 2 layers. Serve warm or chilled."

Here are two favourite rice puddings. One is baked, but still rich and creamy and the other is unbaked. The coconut flavour is very subtle. But you could also substitute cream for the coconut milk. I also substituted vanilla for the Cardamon. Home Cookin Chapter: Recipes From Thibeault's Table Creamy Coconut Cardamom Rice Pudding ==================================== Adapted from Kate Zuckerman's The Sweet Life Makes about 6 cups, serves 8-12 Rice: 1/2 cup + 2 tbsp jasmine rice or basmati rice 1/4 cup sugar 1 (13.5 fluid oz) can coconut milk 1 cup whole milk 1/4 teaspoon salt Custard: 16 cardamom pods 1/2 cup + 2 tbsp sugar 1 cup whole milk 2 cups heavy cream 5 egg yolks 1 egg 1 teaspoon vanilla extract 1 Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside. 2 Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes. In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour. Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds. 3 Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days. Variation: "Brulee" Spoon pudding into ramekins and chill. Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize. . My Notes: Substituted a vanilla bean for the cardamom pods. I split a vanilla bean and scraped the seeds into the milk and cream, along with the sugar, brought to a simmer and left to steep for 10 minutes. Home Cookin Chapter: Recipes From Thibeault's Table Rice Pudding with Vanilla Bean, Orange and Rum ============================================== From Lori Recipe courtesy Giada De Laurentiis 5 cups whole milk 2/3 cup Arborio rice or other short-grain white rice 1 vanilla bean, split lengthwise 1/2 cup sugar 2 teaspoons dark rum 1 teaspoon grated orange peel Orange segments Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer. Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

I love custard! BAKED ORANGE CUSTARD (serves 5-6) 1 cup cream 1 cup orange juice 1/4 cup sugar 3 eggs, lightly beaten 1 1/2 tsp grated orange zest Pinch of salt Preheat oven to 325°. Combine all ingredients & blend well. Pour the mixture into custard cups & place in a pan of hot water. Bake until a knife inserted in the center comes out clean, 40-50 minutes.~~Craig Claiborne Here's a plain baked custard that's a really old recipe: CUSTARD 2 cups scalded milk 3 eggs 4 TBL sugar 1/8 tsp salt 1/2 tsp vanilla Nutmeg Scald the milk. Mix sugar, eggs, salt & vanilla & combine with the scalded milk. Pour into custard cups set in a pan of hot water, sprinkle tops with grated nutmeg & poach in a preheated 300° oven until firm.~~ (Do the knife test.) CHOCOLATE CREME CARAMEL (serves 8 if using 1/2 cup molds) Caramel base: 1/2 cup sugar 2 TBL water Juice of 1/2 lemon Chocolate custard: 2 cups milk 4 oz semisweet chocolate 4 eggs 4 egg yolks 1/2 cup sugar Preheat oven to 350°. Combine the 1/2 cup sugar, water & lemon juice in a saucepan & bring to the boil. Let cook, bubbling until the syrup becomes a light amber color. Don't let the syrup burn or it will be bitter. when the syrup is ready, immediately pour equal amounts of it quickly into the 8 custard cups. Swirl the syrup around so it covers the bottom of each mold. Let cool at room temperature. Heat the milk w/the chocolate, stirring often until the chocolate is dissolved. Beat the eggs, egg yolks & 1/2 cup sugar until thickened & smooth. Pour the milk mixture into the egg mixture & blend well. Strain the custard & skim off & discard surface foam. Ladle the custard into the 8 prepared molds. Arrange the molds in a baking dish & pour boiling water around them. Place the dish in the oven & bake until the custard is set in the center, about 30 minutes. Remove the custard cups & let cool. Unmold when ready to serve.~~Craig Claiborne COLD LEMON CUSTARD SOUFFLES (serves 8) 1 cup sugar 1/4 cup flour 1/8 tsp salt 2 TBL butter, melted 5 TBL lemon juice Grated zest of 1 lemon 3 egg yolks, well beaten 1 1/2 cups milk, scalded 3 egg whites Preheat oven to 325°. Generously butter 8 custard cups. Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the beaten whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the pan to com halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~San Francisco Encore

This is the one I use. I made it first for a school event using sourdough bowls from another school event. I couldn't use a whiskey sauce (no alcohol permitted), but the caramel is great with it. The Best Bread Pudding 2 eggs 2 tablespoons melted butter 2 tablespoons vanilla 2 1/2 cups milk 2 cups sugar 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes 1/3 cup pecans, chopped finely Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top. While the bread pudding is baking, make one of the sauces Whiskey Cream Sauce: 1/2 cup sugar 1 stick butter 1/2 cup cream 1/4 cup Jack Daniels Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding. Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently. Caramel Sauce 1/2 c butter 1/2 c brown sugar 1/2 c white sugar 1 half pint container whipping or heavy cream Stir together over medium heat until it boils. Remove from heat and add 1 tsp vanilla. Serve.