Bread pudding


Janet’s Recipes

By Janet Crow

Guest Columnist

When I was a young girl there were Summers that I would go and spend a few weeks with my Grandparents that did not live close by. I looked forward to seeing them, but I also looked forward to Nannies bread pudding.

She would make it using leftover biscuits from breakfast and cut me a slice while it was still warm. It was one of my all time favorite desserts as a child and still is as an adult. She is the only one I knew, besides my Mama, that made a bread pudding this way. Most folks would use thick sliced bread and pour a custard base over it, but Nannies is more like a pie than a pudding, but she called it bread pudding so we all do as well.

I have added dried cranberries and raisins to this recipe on several occasions and both are delicious additions to it. It’s also wonderful served warm with a big scoop of vanilla ice cream on top.

For more family recipes, follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Nannies Bread Pudding:

4 C. crumbled biscuits (about 6 med. biscuits)

3/4 C. sugar

2 large eggs

1 1/2 C. milk

1 stick butter, melted

1 tsp. vanilla

Whisk together the eggs, milk and vanilla. Whisk in the butter and sugar. Stir in the crumbled biscuits. Pour into a well greased casserole dish (about 9×9) or a 9” pie plate. Bake at 375 degrees for 30 minutes or until center is set. Serve warm.

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Janet’s Recipes
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