Bread pudding to me is like brownies, I’ve never met one that I didn’t like. Having said that, though, if you’ve never had a good, old fashioned, honest to goodness bread pudding made from buttermilk biscuits, you’ve never had a real, honest to goodness old fashioned bread pudding. I just had to pause in my typing and close my eyes for a moment of silence to pray for those who have never had this. It’s that good. So good that I worry for your souls because I want you to get to Heaven – for surely bread pudding will be served there.
This recipe is the spitting image of the bread pudding they used to serve at Cracker Barrel in the old days – the days when my mother would make it a point to go to Cracker Barrel when she felt the need for a little bread pudding. Mama would patiently sit through her meal until dessert time, just waiting for that first bite of sweet warm comfort in a bowl.
From time to time Mama and I bow our heads in memory of the days when Cracker Barrel served bread pudding and discuss. in passing wonder, who made the ridiculous decision to take it off the menu. I mean, seriously, bread pudding is the most brilliant thing Cracker Barrel would serve. They make all of those biscuits every day and surely have leftovers, putting them into bread pudding just seems a natural progression. Alas, the wisdom of the ages has been cast aside and bread pudding like this can only be found where you cook it yourself, which is not altogether a bad thing :).
Okay so I’m going to tell you the truth about this bread pudding. I didn’t use leftover biscuits because I don’t ever have leftover biscuits. I mean, when you have homemade biscuits sitting around, who doesn’t eat them? It’s just not possible. Mama used to make hers from leftover biscuits but she would make double the usual amount and immediately hide a stash of them out of reach. That is the only way it is even possible that they exist. Leftover biscuits are like leftover brownies. It just doesn’t happen, unless you are making some pretty awful brownies.
The other day, I saw a recipe for brownies that made an 8×8 pan and when I got down to serving size, it says “12 servings”. My inner record skipped. Say what? I *may* be able to get 9 brownies out of an 8×8 pan, but our preferred serving size is four ~winks~, but twelve? Those must be some pretty bad tasting brownies. Boggles the mind. If you ever make homemade biscuits for your family and they aren’t right there waiting as you pull them out of the oven, we need to be discussing recipes because something t’ain’t right here.
So you need some buttermilk biscuits. You’re going to have to make them. I’ll share some recipes with you in a minute that will give you the amount you need for the dish and you’ll still have a few to eat to keep your strength up while we make the rest of the dish.
You have to take care of yourself in order to take care of others, right?
You’ll need: Biscuits, sweetened flaked coconut, raisins, milk, eggs, sugar, salt, cinnamon, and vanilla.
~Steps back to see what she forgot to put in the picture~ Well I’ll be! It looks like it’s all in there! Wonders never cease 🙂
To all the coconut haters : I know right now you are sitting there recoiling at this ingredient being featured in the recipe. Your conviction against this poor little seed (or large, such as it may be) has me almost second guessing my lifelong friendly relationship with it – almost. I hear ya each time I post so I wanted to meet y’all out at the gate on this one and tell ya that yes, you can leave coconut out. No, you don’t have to substitute anything for it. Just pretend it doesn’t even exist and your bread pudding will still be just fine. And just in case you feel a bit offended by me liking coconut in the face of your (sometimes extreme) dislike of it, rest easy, sister/brother. Theres room for all of us at this table. And I’ll just keep the coconut down on my end.
Take a moment, if you will, to join me in light and fluffy biscuit appreciation.
If you’re wearing a hat, now is one of those times where you take it off and hold it over your heart…
These are the three ingredient biscuits. There is a recipe here. I have other biscuit recipes, too, because biscuits are kinda like shoes to a Southern woman, different occasions call for different ones. You can see my tender biscuits here and my hoe cake is here, which is basically a big old giant biscuit. No, my hoe cake is not made with cornmeal. Some are and that’s fine. Mine isn’t, and that’s fine, too. Free country being what it is for the time being and all that :).
Crumble about 1/3 of your biscuits into a bowl.
I’m using a medium Pyrex mixing bowl but you can use any type of baking dish that holds 2 quarts.
Top with half of your coconut.
Unless you are a coconut hater.
In that case, wave a little air over it in this part just to say you did something and then skip to the next step.
Top with half of your raisins.
1/3 of your crumbled biscuits.
Then remaining coconut and remaining raisins….
And the rest of the biscuits.
Now, beat together your eggs, milk, sugar, salt, cinnamon, and vanilla.
Oh wait! Save 2 Tablespoons of sugar but add all of the rest.
Pour it over everything in your bowl.
Sprinkle two tablespoons of sugar over the top.
Bake at 350 for one hour, or until lightly browned on top.
Serve warm. Mama likes hers with a good quality vanilla ice cream but I like mine on it’s own.
Either way you go, this Honest To Goodness, Old Fashioned Bread Pudding is like a little bit of Heaven in a bowl.
I wrote two posts today. The other one is about an exciting breakthrough we had with homeschooling yesterday. You can read that one by clicking here.
- 2 cups crumbled leftover biscuits see post for recipes
- 3/4 cup sweetened flaked coconut see post if you don't like coconut
- 1/2 cup raisins
- 4 cups milk
- 2 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- Preheat oven to 350 and grease a 2 quart baking dish or medium sized pyrex oven proof bowl.
- Layer 1/3 of crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
- In large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
- Pour liquid over biscuit layers and sprinkle remaining sugar over top.
- Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.
“When a thought takes ones breath away a lesson on grammar seems an impertinence.”