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Ingredients
3 1/2 cups day-old home-style biscuit cubes
3/4 cup sorghum
6 tablespoons butter, melted
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cup hot 2% reduced-fat milk
Instructions
3/4 cup sorghum
6 tablespoons butter, melted
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cup hot 2% reduced-fat milk
1. Preheat oven to 350F.
2. Place biscuit cubes in a 9 x 5-inch loaf pan.
3. 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.
4. 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. Serves 8.
Recipe courtesy of the Loveless Café, Nashville, Tenn., "Twice as Nice," December 2009.
Nutritional Information
2. Place biscuit cubes in a 9 x 5-inch loaf pan.
3. 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.
4. 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. Serves 8.
Recipe courtesy of the Loveless Café, Nashville, Tenn., "Twice as Nice," December 2009.
Per serving: 310 calories, 19g fat, 150mg chol., 9g prot., 28g carbs., 1g fiber, 400mg sodium.
