Stuffing Pudding with vanilla ice cream
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.
Ingredients:
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.
Great idea, but I’d call it a strata and have it for brunch.
this goes with any meal, or all of them if you’ve still got a lot of stuffing…
Can never have too much.
Left over stuffing? Is that like leftover wine?
You mean an oxymoron?