When I am thinking about desserts that could be called "comfort food," bread puddings come to mind. Our Southern ancestors wouldn’t dare throw away leftover biscuits because with just a little milk, sugar and eggs, these could be made into a tasty bread pudding. At serving time, they would sometimes pour milk over the baked pudding. Other times, it was served with a rich butter sauce.

This old-fashioned favorite can be as simple as the one made using leftover biscuits and whatever dessert staples are available. Then there are more elegant versions such as my Pear-adise Cinnamon Bread Pudding, made with large bakery-type cinnamon rolls and served with a white chocolate sauce.

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