Yield
20 servings (serving size: 1 (2 1/4-inch) piece and about 2 tablespoons sauce)

Bread pudding was a favorite when the reader was growing up. The reader's mother would use leftover cold biscuits and whatever sandwich bread she had around her kitchen. This version reflects this reader's mother's bread combination.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.

Step 3

Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13 x 9-inch baking pan coated with cooking spray; bake at 350° for 30 minutes or until set and lightly browned.

Step 4

Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.

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