Raspberry Bread Pudding

12 Rhodes Warm-N-Serve frozen Soft White Dinner Rolls, previously baked and at least a day old.

1 quart heavy cream

2 cups sugar

1 egg, beaten

1 teaspoon vanilla

Fruit Filling:

12 ounces frozen raspberries, thawed (I use strawberries)

1 cup sugar

1/2 cup apple juice

Vanilla Sauce:

2/3 cup butter

2 teaspoons flour

1 1/2 cups heavy cream

3 tablespoons sugar

1 teaspoon vanilla

Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Combine fruit filling ingredients and mix well. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan. Top with fruit filling and remaining roll mixture. Bake at 350°F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce:

Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.

Source: http://www.rhodesbread.com/recipes/view/2202

Chocolate Cinnamon Pudding with Raspberries

Kid-friendly, but grown-up chocolaty.

1/2 cup unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 cup cornstarch

2/3 cup plus 1 tablespoon packed brown sugar

2 1/2 cups whole milk

1 1/4 cups heavy cream

2 teaspoons vanilla extract

1 1/2 cups fresh raspberries, or frozen raspberries, thawed

In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.

Source: realsimple.com

Watergate Salad

1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping

MIX marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.
ADD whipped topping; stir gently until well blended. Cover.
REFRIGERATE 1 hour or until ready to serve.

Creamy Banana Pudding

Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk
1 1/2 cups cold water
1 (4-serving) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

Instructions
In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Notes: For fun individual pudding desserts for guests; prepare mixture and layers in individual serving dessert dishes or cups with stems. Serve chilled.

Source: http://www.eaglebrand.net/