Nut Pudding Bahiana

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup fine dry bread crumbs
  • 2 tablespoons butter
  • 2 cups milk, scalded
  • 2 eggs, lightly beaten
  • 6 tablespoons sugar
  • ½ cup ground toasted Brazil nuts
  • ½ teaspoon grated lemon rind
  • Apricot Sauce


    1. Preheat oven to moderate (325°F.).

    2. Add the bread crumbs and butter to the hot milk. Cool. Add the beaten eggs to the milk mixture along with the remaining ingredients except sauce.

    3. Turn into eight buttered half-cup molds. Set in a shallow baking pan. Pour in boiling water to half the depth of the molds.

    4. Bake the puddings for one hour. Cool for five minutes, then unmold. Serve hot or cold, topped with apricot sauce.