Biscuit and Sorghum Bread Pudding

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.

Bread Pudding
Mark Boughton Photography / styling by Teresa Blackburn

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


  1. Preheat oven to 350F.
  2. Place biscuit cubes in a 9 x 5-inch loaf pan.
  3. 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.
  4. 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.



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