BISCUIT AND SORGHUM BREAD PUDDING
While sorghum-flavored table syrup, which is part corn syrup, will work, 100 percent pure sorghum will provide a deeper, more complex flavor. Purchase crumbly prepared biscuits from the bakery section of the supermarket or use frozen home-style biscuits. Avoid canned biscuits, which tend to be a bit doughy.
3 1/2 cups day-old home-style biscuit cubes
3/4 cup sorghum
6 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cup hot 2% reduced-fat milk
Preheat oven to 350F.
Place biscuit cubes in a 9 x 5-inch loaf pan.
Combine sorghum, butter, eggs, vanilla and salt in a large bowl.
Slowly stir in hot milk.
Pour over bread. Let soak 15 minutes, pressing down to make sure biscuits are fully saturated.
Place pan in a larger pan. Pour hot water in larger pan to a depth of 1 inch.
Bake 40 to 50 minutes, until pudding jiggles slightly when gently shaken.
CARAMEL BANANA CORNBREAD PUDDING
Corn muffins or leftover cornbread make this decadent dessert—reminiscent of Bananas Foster—a snap. Be sure to crumble the muffins into large chunks. Serve warm with vanilla ice cream or caramel sauce.
1 (8-ounce) package corn muffin mix
3 bananas, sliced
3/4 cup dark brown sugar, divided
3 cups 2 percent low-fat milk
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce or topping
Prepare corn muffins according to package instructions. Cool. Crumble 4 muffins into large chunks.
Preheat oven to 325F.
Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8–ounce) ramekins.
Arrange banana slices in the dish.
Top with 1/4 cup of the brown sugar and chunks of corn muffins.
Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well.
Pour over muffins.
Bake 50 minutes.
Drizzle with caramel sauce. Serve warm.
Recipes from American Profile.