Biscotti Bread Pudding Recipes

BISCUIT BREAD PUDDING

Steps:

• Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
• Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

BISCOTTI BREAD PUDDING

Steps:

• 1 In a large bowl, combine the bread, cookie crumbs, and milk. Let stand for 1 hour or until the milk is absorbed. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Grease a 13 × 9 × 2-inch baking dish. 3 Beat together the eggs and sugar. Stir the egg mixture, raisins, and chocolate into the soaked bread. Spread the mixture in the prepared pan. Scatter the almonds over the top. Bake 1 hour or until the top is golden brown and a knife inserted 2 inches from the edge of the dish comes out clean. 4 Serve warm or cool, sprinkled with confectioner's sugar. Store covered with plastic wrap in the refrigerator up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.