You are here: Home » Recipes » Biscuit and Sorghum Bread Pudding Biscuit and Sorghum Bread Pudding Recipe by Loveless Cafe, Nashville, Tenn.Kitchen Tested Yield 8 servings Prep 5 mins Cook 40 mins If you've never cooked with sorghum, let this rich bread pudding be your first experience. Mark Boughton/styling: Teresa Blackburn Bread puddings are a wonderful way to disguise stale bread— use leftover home-style biscuits instead for an even sweeter turnout. </br> </br> <b>Recipe:</b> <a href="http://www.relish.com/recipes/biscuit-and-sorghum-bread-pudding/" target="_blank">Biscuit and Sorghum Bread Pudding</a> PrintEmail While sorghum-flavored table syrup, which is part corn syrup, will work, 100 percent pure sorghum will provide a deeper, more complex flavor. Purchase crumbly prepared biscuits from the bakery section of the supermarket or use frozen home-style biscuits. Avoid canned biscuits, which tend to be a bit doughy. Ingredients 3 1/2 cups day-old home-style biscuit cubes3/4 cup sorghum6 tablespoons butter, melted4 eggs1 teaspoon vanilla extract1/4 teaspoon salt2 1/3 cups hot 2 percent reduced-fat milk Instructions Preheat oven to 350F. Place biscuit cubes in a 9 x 5-inch loaf pan. Combine sorghum, butter, eggs, vanilla and salt in a large bowl. Slowly stir in hot milk. Pour over bread. Let soak 15 minutes, pressing down to make sure biscuits are fully saturated. Place pan in a larger pan. Pour hot water in larger pan to a depth of 1 inch. Bake 40 to 50 minutes, until pudding jiggles slightly when gently shaken. —Recipe courtesy of the Loveless Café, Nashville, Tenn.