Elephant Pudding
By: Anonymous
Published: Friday, February 12, 2010 - 12:57am

Ingredients




3 cups Stale bread, crushed or ground, up to 5 cups
3 cups Warm milk
1 cup Fruit juice
teaspoon Salt
3 Eggs
cup Sugar, up to ½
Vanilla extract, or brandy, or both, to taste
teaspoon Nutmeg
teaspoon Cinnamon
Assorted fruits, see *
Orange marmalade, for frosting

Preparation

1 * Handful of raisins, diced apricots, crushed pineapple, even dried cranberries 2 Soak bread in milk and juice. Add remaining ingredients, except for marmalade, and let it soak for hours - overnight, if you want. 3 Pour pudding into a baking dish or large oven-proof mixing bowl (one that preferably looks like an elephant dropping). Set baking dish in pan of hot water. Place pan with baking dish and water in a preheated 350 degree oven. 4 Bake for one hour or until knife inserted in center comes out clean. Be sure pudding is baked through. If crispy crust is desired, continue to bake, up to 1 hour more until top is crispy. Serve warm, or let cool, then spread marmalade over top. 5 If you soak your dried fruit in brandy before using, you'll have a tastier result! 6 Variation: For a different flavor, use dark or light rum, or both, in place of the vanilla.