EAST TEXAS BISCUIT PUDDING

My mother’s rural upbringing in East Texas during the 1920s and ’30s has made for many a great recipe to be handed down in our family. This one utilizes leftover biscuits – a staple – with cocoa when it was available. I’ve formalized the tradition into a recipe, but my grandmother made it from sight, taste and memory. The pudding is moist, but not cloyingly sweet, so it pairs wonderfully with warm Vanilla Sauce (see recipe).

1 tablespoon unsalted butter, for

the pan

6 leftover biscuits, crumbled 1/4 cup cocoa, sifted

2 cups milk

1 cup granulated sugar

4 eggs, beaten

2 teaspoons butter, melted 1 teaspoon vanilla extract

Heat the oven to 325 degrees. Butter a shallow 8-inch by 8-inch baking dish.

Place the biscuits in a large bowl and toss with the cocoa.

In a small saucepan, heat the milk and sugar until warm – not hot. Whisk in the eggs, butter and vanilla. Pour the milk mixture over the biscuit mixture and stir gently, blending well. Let the mixture sit for 10 to 15 minutes.

Pour the mixture into the prepared baking dish and bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Serve warm with Vanilla Sauce and sweetened whipped cream, if desired. Serves 6 to 8.

Per serving, based on 6: 448 calories (percent of calories from fat, 31), 12 grams protein, 67 grams carbohydrates