CHOCOLATE BISCUIT PUDDING
This recipe was passed down to me from my mother, written by my maternal grandmother. Although we never met, I feel I know her through her hand written recipes.
Provided by GRETY25
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 51.9 g, Cholesterol 103.1 mg, Fat 15.1 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 4.3 g, Sodium 600.1 mg, Sugar 32.3 g
BISCUIT PUDDING
Use leftover breakfast biscuits to make Biscuit Pudding for dessert. This is a delicious, economical, and very old-fashioned southern recipe.
Provided by Lana Stuart
Categories Desserts
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1, Calories 317 kcal, Carbohydrate 36 g, Protein 8 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 391 mg, Sugar 24 g, TransFat 0.3 g, Fiber 0.4 g, UnsaturatedFat 7 g
BISCUIT PUDDING
Here's a recipe that is near and dear to anyone who lives by the rule of recycle and reuse. I love to make biscuits on Sunday. Unfortunately by afternoon the left overs are almost inedible because they become dry and hard. So what I do is crumble up the uneaten biscuits and make this bread pudding. Topped with fresh fruit, it's a great treat for Monday morning. Related
Provided by Katherine Laughlin
Categories Dessert
Number Of Ingredients 6
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.
BISCUIT PUDDING
This recipe was given to me by a friend at Church. An old fashioned biscuit pudding with vanilla, eggs, and milk. For extra flavor, add a little cinnamon, nutmeg and some raisins to this biscuit pudding.
Provided by Barbara Howard
Categories Other Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
- 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
- 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.
BISCUIT PUDDING
It tastes better the next day, the more cold it is, the more delicious. This recipe is passed on to me by my aunt(mom's sis), Mrs. Madhu Malhotra. I made this yesterday evening and it was enjoyed by everyone at home:) I also like the idea of it being vegetarian and hence it will click with just about everyone!
Provided by Charishma_Ramchanda
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- -----Preparationof custard-----------.
- Firstly, you have to prepare the custard.
- For this, take 2 tbsp of milk in a bowl and add the custard powder to it.
- Mix very nicely till all the powder has dissolved in the milk.
- Now boil the remaining milk on low flame, making sure that you stir occasionally.
- Once the milk has boiled, pour it into the custard that you have prepared.
- Stir really well and do not let lumps form.
- ------Formationof layers-------------.
- Now comes the interesting part.
- Take a transparent bowl and on the bottom, put one layer of Monaco biscuits.
- Spread it out evenly.
- Then, put a layer of Glucose biscuits.
- Then, put a layer of the various dryfruits i.
- e.
- ,cashewnuts, raisins and almonds.
- After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin.
- Now, put some red glaze cherries on top of the pineapple pieces.
- If you wish, you can cut them in various shapes and then put them.
- After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well.
- Then, repeat the same steps of creating the different layers.
- Garnish on top with green and red glaze cherries, alternately.
- Keep aside for 20 minutes and then refrigerate.
- Serve chilled.
Nutrition Facts : Calories 107.3, Fat 4.7, SaturatedFat 3, Cholesterol 18.1, Sodium 63.5, Carbohydrate 12.3, Sugar 6.3, Protein 4.2
BISCUIT PUDDING
Gooey chocolate Icing mixed with biscuits is a great pudding ideal for tempting your taste buds.
Provided by iruz88
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Sieve the icing sugar two times and add it to a bowl. And then put the margarine to the same bowl,followed by coca powder and make chocolate icing.
- Pour some hot milk(maintain the hotness in the milk by heating or boiling it up several times) in to a large plate and soak part of the biscuits(100g first). When you see the biscuits are bigger,remove and arrange them in the bottom of the pudding bowl. Fill the( arrange the biscuits in a round)bottom with soaked biscuits. Wait one or two minutes(to remove the hotness of the biscuits).
- Apply a very thin layer of chocolate icing. Make sure you cover the biscuit layer in the bottom also.
- Then take other 200g of biscuits and soak them in hot milk and fill a thick layer of as in the step two.
- Then apply the remaining chocolate icing on the top of the pudding bowl. Scatter the chopped cashew nuts on the top.
- Allow the pudding to chill for 30 minutes or more and enjoy.
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OLD-FASHIONED BISCUIT PUDDING | 12 TOMATOES
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- To a large bowl, add biscuits and 1 cup of milk. Let stand until biscuits have softened, 5 to 10 minutes.
- Using a fork, stir in sugar and one of the eggs until well blended. Add the rest of the eggs, one at a time, mixing after each one.
- Stir in melted butter, vanilla, salt, and remaining milk. Pour mixture into prepared baking dish. Bake until pudding is set and a knife inserted into the middle comes out clean, 40-50 minutes.
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