Use this homemade vanilla pudding mix as a substitute for any Amish Friendship Bread recipe that calls for a box of instant pudding.
Vanilla Instant Pudding
Use this homemade vanilla pudding mix as a substitute for any Amish Friendship Bread recipe that calls for a box of instant pudding.
Ingredients
- 3 cups nonfat dry milk
- 4 cups sugar
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 cups cornstarch
- 5 teaspoons vanilla extract
Instructions
- Mix and store in airtight container.
- Use ½ cup of mix per box of instant pudding being substituted.
- ENJOY!
Notes
This recipe can be used as a substitute for any Amish Friendship Bread recipe that calls for a box of instant pudding.
Have you made this?Mention @friendshipbreadkitchen or tag #friendshipbreadkitchen!
How long will this pudding mix keep in the refrigerator?
On those pudding recipes, can you make them into pudding? If so how?
I made this into vanilla pudding mix for actual pudding last night. Make the mix according to directions but I used 1 less cup of sugar, organic all purpose flour instead of cornstarch, & save the vanilla for when you cook
It.
Directions:
Add 5 cups pudding mix and 4 cups milk to pot on stovetop. Bring to boil, stirring constantly. Reduce heat then add 3 tsp vanilla. Keep stirring until thickened then remove from heat, cool, and enjoy!
Thank you! Even though you posted this way before I asked lol
How do you use the pudding mixes to make actual pudding?
I made this into vanilla pudding mix for actual pudding last night. Make the mix according to directions but I used 1 less cup of sugar, organic all purpose flour instead of cornstarch, & save the vanilla for when you cook
It.
Directions:
Add 5 cups pudding mix and 4 cups milk to pot on stovetop. Bring to boil, stirring constantly. Reduce heat then add 3 tsp vanilla. Keep stirring until thickened then remove from heat, cool, and enjoy!
It calls for 5tsp. of vanilla. this must be powdered vanilla Right?
Hi there,
Could you please give me specs and price for Sugar free, fat free Vanilla and Chocolate Pudding mix? I need 500 kg
regards
Can you use vanilla powder rather than vanilla extract?
Can you use sugar free pudding mix?
Hi Barbara! Yes, you should be able to substitute with the pre-made sugar-free pudding mix in most Amish Friendship Bread Recipes.
Do I assume instant or non-instant powdered milk? Most powdered milk from the grocery store is instant, but I have non-instant which I buy in bulk. The rule of thumb is 1 cup instant = 1/2 cup non-instant. Just want to be sure before I try it 🙂
Hi, I am assuming this is great to use just to make pudding? Also, how much cocoa might one add to make chocolate pudding? One more…. I’m going to try using Pyure instead of sugar to make pudding. I’m thinking healthy, sugar-free, no fake sweetener pudding mix.
Thank you! I’m looking forward to trying this out. Sugar-free and fairly healthy pudding (and banana pudding, etc.)! Yay! 🙂
One more question… how would I make this into just pudding? 🙂
The pudding recipes were formulated as a dry recipe for the Amish Friendship Bread recipes, but you could try combining 2 cups of milk with ½ cup of the pudding mix. Whisk in a medium saucepan on high heat, immediately removing from the heat once it reaches a boil. Continue whisking until the mixture thickens, about 4-5 minutes. Let sit for 5-10 minutes before serving. You may need to adjust the amount of pudding mix to get the right consistency. Good luck!
So it is not Instant as recipe name implies. It must be cooked?
I tried making this into pudding, that I was using in another recipe, recently, basically using the instructions from Darian Gee. The consistency was thinner than I would have like and the powdered milk taste came through a bit when tasted alone, but not so much in the recipe. I don’t think I would use this again to make pudding but I liked it when I used it in an AFB recipe, especially the convenience, because these are ingredients I try to keep on hand. I don’t usually keep pudding on hand.
I made this into vanilla pudding mix for actual pudding last night. Make the mix according to directions but I used 1 less cup of sugar, organic all purpose flour instead of cornstarch, & save the vanilla for when you cook
It.
Directions:
Add 5 cups pudding mix and 4 cups milk to pot on stovetop. Bring to boil, stirring constantly. Reduce heat then add 3 tsp vanilla. Keep stirring until thickened then remove from heat, cool, and enjoy!
Hi Janet! The chocolate pudding version is here: https://www.friendshipbreadkitchen.com/chocolate-instant-pudding/
So I just made this tonight. Making my friendship bread on friday. Would I use 1/2 cup or 1 cup? Since I usually use a large boss of pudding for my afb.
We are all excited here at home… my kids can’t wait. They helped me make it and we looked like we had a cornstarch fight lol!
Please help!
Box *
I discovered I only have regular pudding – not instant! Can I use this instead?
Hi Sandy! If your pudding is cook and serve, then no. Cook and serve pudding needs to be prepared and heated — the instant pudding can be added dry as an ingredient and is activated when beaten. If in doubt, try the recipe without the pudding mix. For basic variations it should be fine!
Alm, you might give Instant Clear Jel a try. It is available at Amazon and King Authur Flour. It contains no cornstarch. The ration substitution is
1 Tbsp of cornstarch=1-1/2 Tbsp of Instant Clear Jel
2 Tbsp flour or tapioca=1 Tbsp Instant Clear Jel
The price is around $6 for 16 oz. and it can be used to thicken fruit pies if it doesn’t work for the pudding. If you live near an Amish region, it should be considerably less than that. Hope this helps. Be sure you get the instant. There is another version for foods that will be heated. Hope this helps. Good luck.
Instant ClearJel *IS* corn-based. It is made of modified corn starch. Please do no use this for people with corn allergies! Tapioca, arrowroot, kudzu, and potato starch will all work, although the texture will not be the same. Test a small batch to see if you like the texture–if it is gloppy you used too much. Do not overcook–they might break down and turn watery. I recently developed corn allergies, so I am still learning about this, but beware thinking ClearJel is safe.
Do you have any suggestions for corn-free pudding mix, either brands or a self-made mix? I have a friend who is going corn free and I am having trouble working around that one.
Potato Starch can be subbed 1 for 1 for cornstarch in any application. Bobs Red Mill makes potato starch and you can find it in a lot of health food stores. I even found it at my Kroger.
Arrowroot
I made this into vanilla pudding mix for actual pudding last night. Make the mix according to directions but I used 1 less cup of sugar, organic all purpose flour instead of cornstarch, & save the vanilla for when you cook
It.
Directions:
Add 5 cups pudding mix and 4 cups milk to pot on stovetop. Bring to boil, stirring constantly. Reduce heat then add 3 tsp vanilla. Keep stirring until thickened then remove from heat, cool, and enjoy!
I LOVE discovering the instant pudding recipes!! Not having instant pudding on hand has kept me from making an Amish Friendship Bread recipe many times. Now it won’t be a problem.
What can I use as a dry milk substitute?
Please reply ASAP!
Hi Nicole! I’m not really sure, to be honest. But remember that you can actually skip the pudding step in most recipes — pudding boosts moisture and flavor but many Amish Friendship Bread recipes will still taste great without it. Good luck!
Lakin Nicole I would try non dairy creamer.
Has anyone used this recipe to make actual pudding, not used in baking? I’m assuming you’d need to cook it, so the cornstarch would thicken, but hoping maybe someone could tell me how long to cook it? Thanks!
Hi Jamie — This may help: http://allrecipes.com/howto/homemade-pudding/. We know this recipe works as a dry addition to any AFB recipe, but I don’t know as a stand-alone pudding recipe. If you try it, will you let us know?
I made this into vanilla pudding mix for actual pudding last night. Make the mix according to directions but I used 1 less cup of sugar, organic all purpose flour instead of cornstarch, & save the vanilla for when you cook
It.
Directions:
Add 5 cups pudding mix and 4 cups milk to pot on stovetop. Bring to boil, stirring constantly. Reduce heat then add 3 tsp vanilla. Keep stirring until thickened then remove from heat, cool, and enjoy!
Couldn’t I mix the dry ingredients together and keep in a mason jar, and add some vanilla flavoring to the bread while I’m mixing in the starter?
And yes, I’d like to know how much homemade pudding mix makes a box. I know there is 4 ounces in a half cup, and my recipe has always called for a 5 and 1/2 ounce box of instant pudding.
Plus, if this makes 10 cups, and I only bake every ten days, I need to store this for 200 days!
As for adding the vanilla as you mix it in to the bread, that may be hard to figure out the measurement for that (I think it is close to 1/4 tsp for 1/2 cup?). But if this makes 10 cups I don’t see why you can’t half the recipe and store it in the refrigerator.
You can — just since you are making it without any preservatives, the shelf life (or fridge life) is much shorter, so just keep an eye on it!
The boxes are measured based on weight, not volume. Common misconception when it comes to baking. A 5.5 oz box of mix WEIGHS 5.5 oz. But 1/2 cup is 4 FLUID ounces, which is a measure of volume. They aren’t quite the same. 🙂
Great distinction, Kelsey, thank you! The instant pudding from Jell-O come in 3.4 and 5.5 oz boxes, and the circulating instructions and recipe are a bit loose on 1 or 2 boxes per recipe without specifying a size (we generally use 1 box small), so we’ve found that 1/2 cup works out about just about right.
Help! This is confusing. The recipe says to use 1/2 cup of the pudding substitute, but in your comment you say to use 1 cup. So for a typical traditional AFB recipe that says 1 box, do I use 1 or 1/2 cup?
Hi Joan! Sorry for the confusion! Use this guide:
½ cup homemade pudding mix = one small box
1 cup homemade pudding mix = 1-2 small boxes or 1 large box.
I was wondering if you could tell me how to flavor this mix with caramel since I never find that type of instant pudding mix. Have you made lemon before?
Was there ever an answer to the vanilla extract question???
Hi Carla! This is our recipe, and the extract absorbs evenly into the dry ingredients but you can mix all your dry first before adding in the extract. You can store it at room temperature, though we recommend preparing and using it within a couple of days. Does that help?
I found that the vanilla clumps and does not mix evenly to the dry ingredients, I had to use my hands to break it up. Any suggestions?
Hi Tish! We haven’t had that issue with the vanilla. However, we would recommend throwing your mix into a food processor and giving a quick blend to make sure the vanilla has mixed evenly. Let us know if you have any other questions!
While making Christmas gifts this year, I discovered powdered vanilla, which is used in my coffee creamer recipes (flavored). I bought it at Amazon, and it works fine with dry mixes.
Is the 1/2 cup equivalent to a small box of pudding or a large box? Thanks.
PS By “this question,” I was referring to Roz’s question above mine. 😀 (I thought mine would post as a reply to her’s.)
I actually was also wondering how to add a small amount of liquid to all of those dry ingredients. I hope this question gets answered. Thanks!
A question about the vanilla extract: is the vanilla in the above recipe liquid, and if so, would it not make a bit of a sticky mess when added to the dry ingredients? Also, I would have thought that it would cause problems for storing the mix?
I tried it the other day and adding a small amount doesn’t really affect the large quantitiy of dry. I doesn’t make it sticky or messy. There is no problem so far with storage, but I only did it a few days ago.
thank you for this. the instant puddings give me the hives, dont know why. so I will use this.
Thanks again!
You can also make your own vanilla extract, either in liquid form or vanilla sugar. I discovered vanilla sugar when my dh was stationed in Germany & I’d visit the local shops.
I think I miss the schnitzel the most, especially the mushroom schnitzel…
I found several substitute recipes that I’ve been using for years & I promise, they work.
Vanilla Extract – take one or two vanilla beans, split down the middle to expose the seeds in the middle & drop it into a liter of vodka. Leave it for a minimum of two weeks, then try it out to see if it’s as strong as you’d like. I’ve left my beans in for a month. The longer it’s left in the vodka, the darker in color the extract will be. Strain thru cheesecloth and store in a dark, dry closet in tightly sealed bottle. A canning jar works well, easier to measure out too. You can’t make the vanilla extract in water as the essential oils in the bean will not dissolve in water. Who knew my chemistry classes in school would help me in baking? 🙂
To substitute Crisco for butter or margarine:
1/3 c butter, use 1/3 cup crisco & 2 tsp. water.
1/2 cup butter, use 1/2 cup crisco & 1 tbsp. water.
I prefer the butter flavor crisco.
Egg Substitute:
for 1 large egg: 2 tbsp. flour, 1/2 tsp oil, 1/2 tsp baking powder & 2 tbsp milk, water, fruit juice, etc.
Be careful with this, it doesn’t work well in some recipes. I’ve had the best results in baked goods, especially if I am using at least 1 egg plus the substitute for 1 or more eggs.
Trio of Flavored Sugars:
Vanilla – combine 1 vanilla bean, split & cut into 1 inch pieces & 1 cup sugar. Store in dark, dry closet for 2 weeks minimum. Shake it well every other day.
Sprinkle on fruits, pancakes, French toast, cakes, cupcakes, cookies, shortbread, etc.
Orange/Lemon/Lime/Tangerine or other citrus type fruit:
Mix 2 tsp. finely grated fresh orange peel & 1 cup sugar, store in tightly closed glass jar in dark, dry place. Shake every other day. Wonderful on desserts or in beverages. Use equal amounts in any recipe calling for orange peel.
I keep mine in canning jars in the freezer since I don’t use it very often.
Cinnamon Sugar: mix 1 cup sugar & 2 tsp. cinnamon. You can also make nutmeg sugar, cloves sugar, etc. Have fun experimenting & feel free to change amounts given to suit your personal preferences.
These sugars make a lovely gift, especially if you present them in the pretty canning jars for jams/jellies & top them with seasonal fabrics, trims, etc.
WOW Lynn those are some great substitutes! Thank you so much. I had the pleasure of living in Germany in the mid 90’s. I miss a lot of the food too. I remember the mushroom schnitzel, I loved the rahm schnitzel, it was like a cheese sauce if I remember correctly. Oh and the bread…it was great, the brochen (small rolls that were crispy on the outside) was one I really liked. Thanks again for the great substitutes the egg one is very helpful.
I love the egg substitute recipe. Very nice.