Biscuit and Sorghum Bread Pudding
- 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.
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.
- 3 1/2 cups day-old home-style biscuit cubes
- 3/4 cup sorghum
- 6 tablespoons butter, melted
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/3 cups hot 2 percent reduced-fat milk
- 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.