Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
Biscuit and Sorghum Bread Pudding

Biscuit and Sorghum Bread Pudding

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.

Prep: 5 minutes Cook: 40 minutes
Serves: 8 Save

Ingredients (7)

  • 3½ cup Cubed Biscuits
  • ¾ cup Sorghum
  • 6 T Butter
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • 2⅓ cup 2% Milk
Add to list


  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.