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.
- 3½ cup Cubed Biscuits
- ¾ cup Sorghum
- 6 T Butter
- 4 Eggs
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 2⅓ cup 2% 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.