Leftover Doughnuts and Sauce Make Bread Pudding Special

Times Staff Writer

Dear SOS: The bread pudding at Vickman's restaurant in Los Angeles, made with leftover doughnuts and custard sauce, is superb. Please try to get the recipe.


Dear Geraldine: Recycling doughnuts, plain cake or any sweet and regular bread is the idea behind this bread pudding. And Vickman's, an old Los Angeles produce district landmark, does it easily and well.


6 doughnuts, cake or Danish pastry

5 eggs

1/2 cup sugar

3 cups milk

Dash vanilla

Dash nutmeg

Dash salt

Custard Sauce

Break doughnuts into pieces into shallow 2-quart pan. Combine eggs, sugar, milk, vanilla, nutmeg and salt. Mix well and pour over doughnuts in pan. Bake at 350 degrees 45 minutes or until custard is set. Cool. Cut cooled pudding into square portions and spoon Custard Sauce over top. Makes 12 servings.

Custard Sauce

1 (3 1/2-ounce) package instant vanilla pudding mix

1/2 cup whipped cream or whipped non-dairy topping

1/4 cup milk

Prepare vanilla pudding mix according to package directions. Fold in whipped cream and milk, mixing thoroughly. Makes 1 2/3 cups.

Dear SOS: I have lost your recipe for winter grains soup from the Follow Your Heart restaurant, which you printed several years ago. I would be happy to have it back in my file.


Dear Joanne: This should keep you busy this winter. The recipe contains 26 ingredients.


1/2 cup whole-wheat berries


2/3 cup lentils

1/4 cup barley

1/2 cup short grain brown rice

1/4 cup raw, lightly salted butter

2 teaspoons thyme leaves

1 1/2 cups cubed red or russet potatoes

1 1/2 cups sliced carrots

1 1/2 cups sliced celery

1 1/2 cups diced yellow onions

1 teaspoon ground celery seeds

2 large cloves garlic, pressed

1 tablespoon vegetable seasoned salt

1 tablespoon salt-free vegetable powder

1 tablespoon onion powder

1 tablespoon granulated garlic

1/4 cup dried parsley flakes

1/4 cup soy sauce

1 cup fresh or frozen corn kernels

1 cup fresh or frozen peas

1 (3-ounce) package cream cheese

1 cup sour cream

1 cup shredded sharp Cheddar cheese

Red pepper

Parsley sprigs

Soak wheat berries in 2 cups water. In heavy 6-quart pot, combine soaked wheat with liquid, 8 cups water, lentils, barley, brown rice, butter and thyme. Bring to boil, reduce heat, cover and simmer over medium heat 20 minutes.

Add potatoes, carrots, celery, onions, celery seeds and garlic. Bring again to simmer and continue to cook, covered, until vegetables and grains are tender, about 30 minutes, stirring occasionally. Add vegetable seasoned salt, vegetable powder, onion powder, granulated garlic, parsley, soy sauce, corn and peas. Reduce heat.

Blend 1/2 cup water, cream cheese, sour cream and Cheddar cheese and add to slowly simmering soup. Season to taste with red pepper and serve garnished with parsley. Makes 8 to 10 generous servings.

Note: Vegetable seasoned salt and salt-free vegetable powder are available in most natural-food stores.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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