It comes as no surprise to people who know me well, that I'm approximately 65 at heart. I've always acted old for my age. In high school when I wore high heeled loafers and dress pants I was frequently mistaken for a teacher (not once, or even twice...but many, many times). I've been to three concerts in my life, Rascal Flatts (point in my favor), Bon Jovi (point in my favor), and Gordon Lightfoot (negative 100 points). I've never been in a dance club, ever. I would live in cardigans. I like to bake, crochet, and cross-stitch. Go ahead, you can set me up to be friends with your septuagenarian acquaintances One of the biggest clues that I'm much older than my years, is my love of bread pudding. Seriously, I love it! With milk chocolate, as overnight french toast, with fruit, with white chocolate sauce drizzled over the top. This bread pudding is simple. I used 4 leftover Grands Biscuits, but you could use any leftover bread you prefer. P.S. Bread pudding makes for a very unappetizing picture, but trust me it's delicious!
Biscuit Bread Pudding
4 Day Old Grands Biscuits (or equivalent)
1/4 Cup sugar + 2 Tbl
1/4 Cup heavy cream
1/2 Cup milk
1 1/2 tsp vanilla
Preheat oven to 350°. In a bowl, beat eggs and 1/4 cup sugar together. Beat in milk, cream, and vanilla. Break biscuits in bite sized pieces and toss in the egg mixture. Refrigerate at least 2 hours or overnight. Pour into a lightly greased pie plate, sprinkle with 2 Tbl sugar. Bake 25-35 minutes. Serve warm.