Biscuit and Sorghum Bread Pudding

By Hklbrries

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. Canned biscuits will not work well in this recipe.

Ingredients

• 3 1/2 cups day-old home-style biscuit cubes
• 3/4 cup sorghum
• 6 tablespoons butter, melted
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/3 cup hot 2% reduced-fat milk

Preparation

Step 1

Preheat oven to 350F.

Place biscuit cubes in a 9-by-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.

Nutrition Information:
Per serving
310 calories
19 g fat
150 mg cholesterol
9 g protein
28 g carbohydrates
1 g fiber
400 mg sodium