Bread/Biscuit-Pudding

Do you want a true southern desert recipe? 

Well here it is...

Bread/Biscuit-Pudding

Bread pudding is great made with bread, but it is amazing with left-over biscuits.

Ingredients:

4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract - I like to add a little extra!
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, melted

4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat the eggs.  Add sugar, vanilla, cinnamon, and nutmeg.  Beat well.  Add butter and milk.  Beat well.  Stir in raisins.  My family does not like raisins, so we leave them out.
3. Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pour it into an ungreased 13x9x2-inch pan.
4. Bake 40-45 minutes until brown.  We like the pudding a little firmer, so we bake for 50 minutes.
5. Serve warm with Rum Sauce.

Perfect Rum Sauce!

Ingredients:

  1 1/4 cup dark brown sugar
  1/2 cup light brown sugar
  1/2 cup butter
  1/4 cup water
  1/3 cup rum- the good stuff!

1. In a heave sauce pan, combine both sugars, butter and water.
2. Bring to a boil, stirring gently.
3. Remove from heat.
4. Cool slightly.
5. Stir in rum.
6. Cool completely.
7. Keep refrigerated
8. Serve warm and enjoy!



The best part of the desert - it was...

FREE!

I was at a breakfast meeting and we had left-over biscuits and grits.  The girl that was in charge of providing breakfast was throwing away the left-overs. 

No, No, No! 

Wait a minute!

I saved the biscuits and the grits from an ugly end.

Check back tomorrow to see what we do with left-over grits...

Yummy!

“Luck is what you have left over after you give 100 percent.”

Langston Coleman



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