So. I have a thing with textures. Particularly, mushy foods (i.e., bananas, mashed potatoes, beans) have never been a part of my preferred palate. However, I do LOVE the smells, looks, and particularly the flavor of these foods. For example, I love banana nut bread (extra nutty, please.), banana Runts (the best.), and banana pudding (sans the bananas.).
It has been a recent goal of mine to branch outside of my restricted dietary choices and tackle the mush. I have acquired a ridiculous obsession with gooey-cinnamony oatmeal, steamed broccoli, and roasted potatoes (still haven’t made it to the mash). Although there are still many things I wish to try, I am taking it one day at a time. As the wise Elanor Roosevelt stated: “Do one thing everyday that scares you.” Some individual’s fear may be: heights, roller coasters, or 3D films (a past fear that I have proudly conquered). But not me, I am still deathly afraid of a kidney bean.
Let’s talk about the important stuff, though. This biscuit bread pudding. Despite its mushy characteristics, it is heavenly. I have never made bread pudding, nor have I ever tried bread pudding. I just know it always smells so good and looks squishy. I had left-over biscuits I didn’t want to waste, so I decided to follow Lady Roosevelt’s advice and overcome another fear. I hope you enjoy the squishy, mushy, nomy:
Biscuit Pudding =)
8 buttermilk biscuits, baked and torn into 1 in. chunks
4 eggs, lightly beaten
3/4 cup milk (I use skim milk)
1/4 cup heavy cream
1 tsp. vanilla
1 tbs. cinnamon (I added a pinch more… ❤ cinnamon)
3/4 cup brown sugar, separated
1/2 cup walnuts or pecans (optional)
In a large mixing bowl, combine eggs, milk, cream, vanilla, and cinnamon. Stir the ingredients with a whisk until you have a nicely combined bowl of creamy, smooth, cinnamony, vanilla heaven. Add 1/2 cup of the brown sugar and stir with your whisk until everything is incorporated.
Next, toss in your torn biscuits. Stir and slosh the biscuits all around so they each get some yummy love (make sure all the biscuits are wet). Once the love has been spread, cover the bowl with plastic wrap and refrigerate for about 2-3 hours. I know it’s hard not to pop that sucker right in the oven, but trust me. It’s worth the wait. This allows our biscuits to absorb the yummy flavors and mush all together.
After 2-3 long hours have passed it is time to proceed to the next step: Preheat 350 degree oven and butter an 8×8 baking dish. Grab your mixing bowl of squishy, flavorful biscuits, add the remaining 1/4 cup of brown sugar and the walnuts, give the pudding one last swish with a spoon (some of the biscuits may break down, that’s fine). Pour your mixture into your prepared baking dish and spread the pudding evenly across the pan. Next, cover your dish with tin foil and bake the pudding for 20 mins. After 20 mins, take the pudding out of the oven and remove the foil. Then, back in the oven she goes for 20 more mins (you’re almost there this is the last step of waiting!).
When your pudding is bubbly and golden brown on top, you are good to go. Let the pudding cool for 10 mins and serve. I drizzled a little maple syrup on top of my serving… =)
If there are any left-overs… Make sure your refrigerate it.
Girl Gone Nom