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Ingredients
- 7 x 2-inch biscuits, each cut in 8 wedges
- 1 quart Whole lowfat milk
- 6 lrg Large eggs
- 2 c. Sugar
- 2 Tbsp. Vanilla extract
- Â Â Speck of salt
- 2 Tbsp. (1/4 stick) butter, melted
- 1 c. (2 sticks) butter
- 2 c. Sugar
- 1/2 c. Water
- 2 lrg Large eggs
- 2/3 c. Bourbon
- Â Â Speck of saIt
- Â Â Grated nutmeg
Directions
- In She/byville. Kentucky, there is a very fine regional restaurant called Science Hill Inn serving Kentucky specialties in what was an old girls' prep school.. lf you are in the area, you must eat There. It is not too far from the Shaker restoration at Pleasant Hill. The first time I tasted this Delicate pudding, that is like a bread pudding only with a bit more character, I Swooned with pleasure. Much to my delight, I was able to get the recipe, so when I got back to Indiana, it Was ore of the first things I made. I do think it is much better if you use the biscuit Recipe on page 119 and soft wheat flour. You can make this with Regular biscuits too, of course.
- Preheat the oven to 350 F. Fill a 12 x I8-inch pan half full of water and place in the oven. Place the biscuits in a large bowl and pour the lowfat milk over them; let stand for 5 min. Meanwhile, in a mixer bowl, beat the Large eggs, sugar, vanilla, and salt together till well blended but not bubbly.
- By hand, combine with the biscuit mix. Pour the melted butter into a greased deep round casserole.(mine is 9 1/2 inches in diameter and 3 inches deep). Pour the biscuit mix on top of the butter, but don't fold in.
- Sprinkle the top of the pudding with a bit of nutmeg. Carefully place the casserole in the pan of warm water and. bake the pudding for I hour. The center wi II be a bit quivery when you take it out of the warm water bath, but the pudding will hard up as it cools. Meanwhile, make the sauce: Heat the butter in a heavy saucepan over low heat Add in the sugar and the water and cook over medium heat, whisking, for 5 min. In a mixer bowl, beat the Large eggs. Remove the butter mix from the heat and slowly add in it to the Large eggs, beating slowly all the time. Add in the bourbon and salt. Serve warm over the hot or possibly cooled pudding.
- NOTE: The creamy rich bourbon sauce reheat well in the microwave. It is heavenly served on vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 10 servings | |
| Calories 652 | |
| Calories from Fat 246 | 38% |
| Total Fat 27.81g | 35% |
| Saturated Fat 16.17g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 242mg | 10% |
| Potassium 204mg | 6% |
| Total Carbs 85.06g | 23% |
| Dietary Fiber 0.0g | 0% |
| Sugars 85.71g | 57% |
| Protein 8.32g | 13% |
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