I found it! I thought I'd share CHERRY BREAD PUDDING with Brandied Cherry Compote For the Bread Pudding: 4 Eggs 3/4 cup sugar 2 tsp vanilla pinch of salt 1 tsp cinnamon 3 cups milk 12 slices white bread cut into cubes In a medium bowl, beat eggs,sugar,vanilla,salt, cinnamon, & milk. Add bread cubes to mixture. Let soak for 45 minutes turning occasionally. Pour into a medium size buttered casserole or baking dish. FOR THE CHERRY FILLING 4 cups fresh or frozen cherries(pitted) 1 cup sugar 1 vanilla bean(optional) 1/2 c water 2 T cornstarch mixed with 2 T cold water In a saucepan, combine all ingredients except cornstarch mix. Bring to a boil. Reduce heat and simmer for 15 mins. Remove vanilla bean. Add cornstarch mixture and cook until thickened. Remove from heat. Reserve 2 cups, let cool. FOR THE BRANDIED SAUCE 2 cups reserved cherry filling 1 tsp lemon juice 1/4 cup brandy Mix ingredients together. Serve warm FOR THE CREAM CHEESE TOPPING 8 oz cream cheese at room temp. 1/2 cup sugar 1 egg 1 tsp vanilla Beat cream cheese and sugar until smooth. Add egg and vanilla. Mix well FOR THE STREUSEL 1/2 c flour 1/2 cup sugar 1/2 tsp cinnamon 1/4 tsp ginger 2 oz butter Combine all ingredients in a bowl. Mix until the consistency of small peas. Reserve TO ASSEMBLE Using a spoon, dot the top of the bread pudding with the cherry compote. Repeat procedure using crean cheese mixture. Sprinkle with streusel. Bake for 30-40 mins. Remove from oven. Let stand 15-20 mins before serving. Can be served warm or cold. Serve with brandied cherry sauce and vanilla ice cream, if desired.

Pumpkin Pudding Ingredients: 3 cups canned or fresh cooked Pumpkin. 3 cups Apple Juice. 1/2 cup Cornstarch. 2 teaspoon ground Cinnamon. 1 teaspoon ground Ginger. 1/2 teaspoon ground Cloves. On stove top: Place in a 2-3 quart lined or glass pot the on the burner over low to medium heat the Apple Juice and Cornstarch, and mix until smooth. Stir in the Pumpkin, Cinnamon, Ginger and Cloves. Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary. Pour the pudding into serving cups or dished or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours). I have not made this but it sounds interesting.

Yum, Indian Pudding is one of our favorites. Here's a link to my recipe collection, all except the last one are from Yankee Magazine. Unfortunately, I can't remember which one I used last time I made it! I usually pick from all and make my own recipe, though. And I recommend serving with a small scoop of ice cream, it makes such a nice contrast to hot pudding. As you can see, there's quite a variation in ingredients. I do always use molasses in mine. Here is a link that might be useful: Indian Pudding recipes

I made the recipe posted by rusty_ns for T&T Steamed Christmas Pudding two days ago. It's GONE! Wonderful.... I'm making it again tomorrow for more holiday friends! For a bit of background, some time ago I spoke with my 80 y.o. mother and asked if there was anything she had not had in a long time that she'd like to have me make for her. She very quickly responded "My mother's carrot pudding." After considerable discussion with my mother, I did exhaustive web searches and finally came upon this recipe, which seems to be exactly the recipe my grandmother made for my mother and my mother's grandfather. The joke was that the grandfather absolutely hated carrots but loved the pudding (nobody ever told him it contained carrots!)... My mother had not had this dish in over 60 years, since her mother passed away (unfortunately, I never knew her). The most difficult part was locating suet. I secured some and easily made this recipe. It was extraordinarily delicious and rich!!!!!!! I thought my mother was levitating when she first tasted it. She said it was EXACTLY what she remembered as a child. What a compliment! The look on her face was priceless. I want to personally thank rusty_ns for providing this top-notch recipe. Believe me, not only do I thank you, but my 80 year old mother does, too! Bless you and thanks again! Dave drdave19@bellsouth.net