Guest guest Posted December 8, 2009 Report Share Posted December 8, 2009 I'm a great lover of bread puddings and always use leftover biscuits (the homemade bread kind) that are usually made for breakfast. That is what my mother always used when I was a child and it is still my favorite way to make it.. I think that leftover biscuits (cookies) would make a very interesting bread pudding if you incorporate a small amount of toast cubes or other bread in it. I just fill my baking dish with the amount of biscuits, bread or cookies and pour over a mixture of whole milk, eggs, sugar and flavoring. Let it soak for a few minutes and bake at 350 degrees until a knife inserted in the center comes out clean. The liquid mixture that I use is about the same as for baked custard. 2 cups of milk, 4 tablespoons sugar, 3 or 4 eggs and 1 teaspoon vanilla. Other flavorings are good, too. I especially like grated orange peel and dried cranberries and a little orange juice instead of vanilla. You may have to adjust the amount of liquid mixture in accordance with the amount of dry ingredients that you have. Just make sure that the dry ingredients are thoroughly soaked. Bread pudding is a very forgiving recipe to make. I love it served warm in a bowl with milk and sugar or lemon sauce. I have some leftover cocoanut cookies (biscuits). I think I'll make bread pudding tonight and add them to the mix. Barbara Quote Link to comment Share on other sites More sharing options...
Malcolm McKay Posted March 18, 2011 Report Share Posted March 18, 2011 Barbara, could I use some stale Scotch Finger biscuits in this manner? Cheers, Mal from Cessnock AU Quote Link to comment Share on other sites More sharing options...
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