Biscuit and Sorghum Bread Pudding

Bread Pudding
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 40 mins

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 1/2cups day-old home-style biscuit cubes
3/4cup sorghum
6tablespoons butter, melted
4 eggs
1teaspoon vanilla extract
1/4teaspoon salt
2 1/3cups 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 120mg
  • Sodium 340mg
  • Potassium 230mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 4g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 10%