Biscuit Pudding

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      Did your mom make bread pudding? Did you like it? She probably learned it from her mother. It was a good way to use up bread that was stale and she learned a long time ago not to waste anything. Take that back to a generation two or three (or more) when they made biscuits and bread. Often times, they only had enough flour to make biscuits and would have to survive on those. Biscuits, like bread will get stale. Not wanting to waste anything, our ancestors were very creative with the ingredients available to make something pleasing for their families.

      4 leftover biscuits, torn into pieces
      2 tsp butter, melted
      2 cups milk, divided
      1 cup sugar
      4 eggs
      1 tsp vanilla extract
      Butter for dish
      Powdered sugar, maple syrup, dessert sauce — optional

      1. In a large bowl, place torn biscuits and add 1 cup of milk. Make sure to push the pieces down so that all surfaces have milk and allow to stand for about 5 to 10 min or until the pieces have softened.
      2. Heat the oven to 350° and butter a shallow 2-quart baking dish.
      3. With a fork, mix sugar and one egg until well blended in a medium-sized bowl. Add the remaining eggs, 1 egg at a time, mixing after each addition.
      4. Add the melted butter, vanilla, and remaining milk to the sugar-egg mixture, and blend well. Then pour this over the biscuit pieces and stir until well blended
      5. Pour the mixture into the prepared baking dish.
      6. Bake for 40 to 50 min until the pudding is firm and set. The top should be golden and a knife inserted into the center should come out clean. Allow the pudding to cool.
      7. Slice the pudding into squares. Can serve with a dusting of powdered sugar, maple syrup, or favorite dessert sauce if desired. Serves 4

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