Mamas Cold Biscuit Pudding Food

BISCUIT PUDDING

Steps:

• Whisk together milk, sugar, butter, eggs and vanilla.
• Place biscuit pieces in a 2 quart, greased baking dish.
• Pour the egg mixture over the biscuits.
• Bake in a pre-heated 350 degree F oven for 1 hour.

CHOCOLATE BISCUIT PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
• Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
• Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

COLD BISCUIT PUDDING

Steps:

• 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
• 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
• 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

BISCUIT PUDDING

Steps:

• Preheat the oven to 325 degrees.
• (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.
• In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
• Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved - not too thin, not too thick.
• Transfer the pudding to a well-buttered round casserole or baking dish. Top with the meringue, if using.
• Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
• Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.
• Remove from the oven and allow to cool before serving.

INSTANT PUDDING BISCUITS (COOKIES)

Steps:

• Cream butter and sugar, add egg and instant pudding.
• Beat well, add sifted flour and baking powder.
• Roll into small balls, flatten with fork on a cold greased tray.
• Bake 180°C degrees for 15-20 minutes.
• You may add sultanas, cherries or nuts if wished.
• Ice if desired.

MAMA'S COLD BISCUIT PUDDING

Steps:

• 1. Bake and completely cool biscuits. Cut each biscuit into four even pieces. Place into a large mixing bowl. Mix milk, sugar, eggs, salt and cinnamon (nutmeg) until well blended. Pour over biscuit pieces and allow to biscuits to absorb as much liquid as possible. Fold in raisins. Pour into a 9x13 buttered baking dish. Drizzle melted butter over pudding/biscuit mix.
• 2. Bake until knife inserted into pudding comes out clean. Serve warm with or without choice of sauce (below). 350 degrees for 45-60 minutes.
• 3. VANILLA, LEMON OR NUTMEG SAUCE In a saucepan mix together 1 cup sugar and 2 tablespoons cornstarch. Gradually stir in 2 cups boiling water. Boil 1 minute stirring constantly. Stir in 4 tablespoons butter. Add for vanilla sauce; 1 teaspoons vanilla, for lemon sauce; 2 teaspoons lemon juice with 1 tablespoon lemon zest or for nutmeg sauce; 2 teaspoons nutmeg. Keep warm until ready to serve.

OLD-FASHIONED BISCUIT PUDDING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and butter a shallow 2-quart baking dish.
• Put the biscuits in a large bowl and add 1 cup of milk. Let stand for about 5 to 10 minutes or until the biscuits have softened.
• With a fork, stir in the sugar and 1 of the eggs, mixing to blend well. Add the remaining eggs, 1 egg at a time, mixing after each addition.
• Add the melted butter , vanilla, and the remaining milk, and blend well.
• Pour the mixture into the prepared baking dish.
• Bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Let the pudding cool.
• Slice the pudding into squares or wedges and serve with syrup or a dessert sauce. Enjoy.

BREAD PUDDING WITH RAISINS

Steps:

• Tear bread into tiny pieces in a large bowl.
• Add the milk, eggs, vanilla, sugar, and raisins and mix well.
• Let the mixture sit for a little while, so the milk is absorbed.
• Grease your baking dish will all 3 tablespoons of the butter. You will have large pieces of butter in the pan, that is OK.
• Pour the pudding into the greased pan and bake at 350 deg. F. for one hour or until firm and brown on the edges.