Cracker Barrel's Bread Pudding
- 2 tablespoons butter and
- 1 tablespoon oil
- 2-oz pecan pieces
- 4 tablespoons sugar
- 1/3 cup Raisins
- 1 cup
- 1/2 cup packaged shredded coconut
- 3 cups Bisquick
- 1 cup milk
- 1 tablespoon
- 1 cup packed light
- Sugared Pecans: In small skillet combine 2 tablespoons
butter and 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir
only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
- Stir briskly only till sugar dissolves, on low heat AS THESE
BURN QUICKLY! Work fast. Place them into paper towel lined plate. Spread
out to cool while you prepare the rest.
- Plumped Raisins:
In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover
pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged
shredded coconut to raisins. Set aside.
In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil.
While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
- When water come to boil, drop dumpling dough by
rounded tablespoonful into boiling water, making about 14 dumplings.
Cover pan with lid.
- Simmer dumplings very gently 20 minutes.
Uncover and let cook another 10 minutes gently. Baste often in the
liquid, which is now becoming thickened and creamy looking. Remove pan
- With slotted spoon remove HALF of dumplings to
greased 8" square baking dish. Sprinkle with pecans and raisins/coconut.
Arrange rest of dumplings over that. Set aside.
- Make sauce next.
- Caramel Sauce: Strain remaining liquid into
heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly.
1 cup packed light brown sugar, stirring vigorously, med-heat till it
boils briskly 2 or 3 minutes or till sugar is completely dissolved and
sauce drops from spoon in large drops rather than like water. It should
be the consistency of smooth gravy.
- Spoon sauce over dumplings
filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to
serve within few days.
- Micro warm servings or use cold with a
scoop of ice cream on top of each.
Recipe serves 6 to 8. This recipe is courtesy of Helen, and is a close clone recipe.
Close Clone Recipes