Send that final tub of leftover stuffing out with a sweet farewell. Stuffing Pudding is made with Eagle Brand condensed milk, which you may well have around from your holiday bakes. Serves 8-10 as dessert.
4 c leftover bread stuffing
3 eggs, beaten
1 14-oz can Eagle Brand condensed milk
1 t vanilla extract
1/4 c bourbon, rum or brandy (optional)
1/2 c raisins or dried cranberries
Method: whisk eggs, condensed milk, optional liquor and vanilla till combined. Pour over stuffing and add raisins or cranberries. Mix thoroughly with a spoon then transfer to heatproof bowl. Bake in preheated 300 degree oven for one hour, or until pudding is set. Serve warm with whipped cream or vanilla ice cream.