2 or 3 large eggs
1/4 cup sugar
2 cups whole milk
2-3 whole Kirkland Signature/Puratos Danish
(fruited or crumb topped)
3-4 pieces crystallized ginger, chopped, or
3 tablespoons mini chocolate chips or
3 tablespoons chopped walnuts and/or
3 tablespoons sweetened dried cranberries
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. Serve warm or cold. Makes 6-8 servings.
Serving suggestion: Spoon some berry sauce onto a dessert plate. Arrange
thin slices of chilled pudding across the top and drizzle with chocolate sauce.