Monday, November 5, 2012
It is officially the beginning of holiday baking for me. This past Saturday, I made our Thanksgiving and Christmas chicken and dressing and then placed the two pans in the freezer. The recipes that I will be posting for the rest of this year will be recipes near and dear to my heart as they are a part of our family holidays. Wonderful family memories!
I make Bread Pudding for Thanksgiving. It just seems appropriate to me. A couple of years ago I was at my parent's home in Tallahassee for Thanksgiving and my great-nephew, Cy, asked if he could take home leftover Bread Pudding. He said he really liked it. I told him he sure could take home leftovers and now I bake for him his own Bread Pudding. How could you resist a curly-headed angel?
Make some memories with your family as we go into the holiday season.
1 loaf of white bread
1 can of Grand's Biscuits - 8 biscuits - cooked
1 can of Pillsbury Cinnamon Rolls - cooked and frosted
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 tsp. of butter pecan flavoring
1 tsp. cinnamon
Caramel Topping, heated
Place all of the above, except for the Caramel Topping, in a large bowl. You may use your hands or a potato masher to combine. Pour into a 10 X 12 pan. Bake at 400 degrees for 45 min.
Poke holes in the bread pudding. Heat caramel topping in microwave. Pour caramel topping on bread pudding.
This is best when served warm.