Danish Pudding Recipe
Ingredients
| 2 or 3 large eggs | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Whole milk | 2 Cup (16 tbs) | |
| 2-3 whole Puratos Danish | ||
| 3-4 pieces crystallized ginger, chopped, or 3 tablespoons mini chocolate chips or 3 tablespoons chopped walnuts and 3 tablespoons sweetened dried cranberries | ||
Directions
1. Preheat oven to 350°F.
2. For a soft custard use 2 eggs; for a firm, sliceable Danish pudding use 3 eggs. In a medium bowl, beat eggs with a whisk; add sugar and milk.
3. Cut fresh or day-old Danish into 1/2-inch cubes; place in a greased 8-by-8-inch square pan, 8-inch glass baking dish or 6 individual custard cups. Sprinkle with ginger, chocolate chips, nuts or dried cranberries.
4. Pour custard mix over Danish cubes, pressing down with a spoon to ensure that they are evenly soaked.
5. Place pan or cups in a larger pan containing 1/2 inch of warm water. Bake 45 minutes for the pan or baking dish, or 30-35 minutes for the cups, or until the custard is set.
2. For a soft custard use 2 eggs; for a firm, sliceable Danish pudding use 3 eggs. In a medium bowl, beat eggs with a whisk; add sugar and milk.
3. Cut fresh or day-old Danish into 1/2-inch cubes; place in a greased 8-by-8-inch square pan, 8-inch glass baking dish or 6 individual custard cups. Sprinkle with ginger, chocolate chips, nuts or dried cranberries.
4. Pour custard mix over Danish cubes, pressing down with a spoon to ensure that they are evenly soaked.
5. Place pan or cups in a larger pan containing 1/2 inch of warm water. Bake 45 minutes for the pan or baking dish, or 30-35 minutes for the cups, or until the custard is set.
Chef
