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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Rosella's Breakfast Pudding Recipe

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This recipe for Aunt Rosella's Breakfast Pudding is from The Liebhauser Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Milk
1/4 c. Sugar
2 T. Cornstarch
1 tsp. Vanilla
2 eggs, separated
Directions:
Directions:
Mix 1/4 c. of the cold milk with corn starch and set aside. Heat remaining milk over med. until it just begins to simmer. (Small bubbles form around edge of pan) While milk is heating, separate eggs, and beat whites until still and set aside. Beat yolks in a small bowl. Add sugar to yolks then add yolk mixture to the corn starch mixture. When milk is hot, add a little hot milk to the yolk mixture to temper it. When milk begins to simmer, stir in corn starch mixture. Cook, stirring constantly for 1 to 2 minutes until mixture thickens. Remove from heat and add vanilla and beaten egg white. Carefully fold in, do not beat. Serve with toast. Sliced bananas optional.
Personal Notes:
Personal Notes:
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