Bread Pudding
This recipe for Bread Pudding uses leftover biscuits. We found it while digging through The Foxfire Book of Appalachian Cookery and knew we had to add it to our Forgotten Recipes of the Smokies series.
In the book, there’s a whole section on bread puddings and they say “Bread puddings were one of the earlier desserts and one of the most convenient when there were leftover biscuits available.” It was a recipe submitted by Ruth Holcomb to The Foxfire Magazine, which was started in the mid-1960s as a way to record the foods, crafts, and lives of Southern Appalachians.
While many of their recipes come from the North Georgia Mountains region, it borders the Great Smoky Mountains and early settlers were spread all along the Appalachian Mountains.
Testing Notes:
This recipe shows the ingenuity and resourcefulness of cooks in Appalachia. It is simple and quick, so it can easily be prepared right after dinner for an evening treat or dessert. It makes a thick batter, which when baked gets crunchy on top, but is creamy inside. it can be served with freshly whipped cream or a scoop of your favorite ice cream, but is delicious on its own.
BREAD PUDDING
Ingredients
- 2 cups fine crumbs from leftover biscuits (You can find our recipe for The Old Mill Buttermilk Biscuits here.)
- 1 egg
- 1 cup sugar
- 2 tablespoons milk
- 1 tablespoon butter
Instructions
- Put the biscuit crumbs in a bowl. Add egg and sugar and mix thoroughly. Add milk and butter. Beat well. Pour into a greased pan and bake in a 350-degree oven for 15-20 minutes.
Notes:
Tips for success:
- This uses 3-4 leftover biscuits, depending on their size.
- As the recipe is, it is baked in a small casserole or loaf pan. It can be doubled and baked in an 8-9 inch round or square pan.
- It can be re-warmed at 350-degrees for about 10 minutes, covered.