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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 days Cook: 40 days
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
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Directions

  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.