GREAT GRANNY'S NORTH CAROLINA BISCUIT PUDDING

GREAT GRANNY'S NORTH CAROLINA BISCUIT PUDDING image

Categories Bread Egg Dessert Vegetarian Quick & Easy

Yield 4-8 American Sized Serv.

Number Of Ingredients 10

Previous Next

Ingredients

If you use the biscuit recipe I provided under "flour bread", and have baked half inch high, mason jar lid cut biscuits, then you'll need around eight biscuits. If you use the store variety, and the biscuits you use are an inch high, you'll need roughly four biscuits, give or take. (I make up the difference based on the batter consistency with bread, or hamburger or hotdog buns that somehow are leftover, having failed to be mated with a hamburger or hotdog.)
3 large eggs.
1/3 cup of sugar.
1/3 cup of evaporated milk. (How dry are your biscuits or bread?)
One teaspoon of vanilla extract.
Two tablespoons of raisins for English Style.
For New Orleans style, add two tablespoons of raisins and 3-4 slices of canned peaches (with the inner part to which bits of stone tend to cling removed and discarded for safety).
For English OR New Orleans style, have 1/4 tsp. nutmeg and 1/4 tsp. cinnamon ready.
Whiskey or Rum, to your desired potency, and sugar for sauce. (Alternately, just shake a lot of evaporated milk onto the "top" when it first comes out of the microwave.
** 1 plastic, flexible, microwavable bowl, roughly three inches deep and seven inches wide. I got mine filled with General Tso's chicken at a local Chinese restaurant. I use it and its handy, plastic lid for storage when I'm not making pudding, cake, or brownies in it in the microwave.

Steps:

Beat the eggs, then beat evaporated milk & vanilla into beaten eggs. Mix in sugar. Carefully crumble biscuits (or two old hamburger buns) between your fingers. Drop into the custard you've just made and mix until all biscuits (buns) are saturated. Mixture should be mostly biscuit (or bun), but not so full of biscuit crumbles that some are not saturated. (If short on biscuits, sub. bread/buns.) (For English or New Orleans variation, mix 1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon into the custard.) For English variation, add SOFT raisins. For New Orleans variation, add SOFT raisins and peaches. If you add fruit, stir in evenly. I bake on high for three minutes in an 1100 Watt microwave equipped with a carousel. Remove pudding. Prepare sauce. Pour the sauce by spoonfuls evenly over top of pudding while it is still in plastic container in which it was cooked until pudding is thoroughly moistened. (You can just liberally shake on some evaporated milk to moisten "top" and sides.) When top is very moist, put air-tight plastic lid on and let stand in refrigerator until cool and sauce is mostly absorbed - overnight.) Flex the sides of the plastic container to break them free, place a "nice", china dinner plate over the bowl, serving side down, and invert the plastic bowl and the plate at once to make the pudding come out like a giant hockey puck and land on the plate. (If sauce is absorbed - not a problem.) Top (previously bottom) will have a layer of liquid on it - a ready made glaze. Sprinkle a little nutmeg on top, if you wish. The waiting time will permit the moisture/sauce in the pudding to evenly distribute. ("Whiskey sauce" or "Rum Sauce" = liquor with sugar reduced over a very low heat until sugar is no longer in crystal form. Sauce is a necessity for this dessert.) Cut this like a little cheese cake on plate in 4 - 8 slices.