Recipes

MIO Recipe Roundup Contest 2009

2nd Place Dig In Dessert - Best Recipe using Griffin’s

• 1 tbsp. Hiland Butter

Pudding

• 2 (6 oz.) pkgs. Shawnee Mills Buttermilk Biscuit Mix, baked as directed on package and cooled
• 1 ½ cups chopped pecans
• 1 cup golden raisins
• 6 large eggs
• 1 cup Hiland Buttermilk
• 3 cups Braum’s Milk
• 1 tsp. vanilla
• ½ cup granulated sugar
• 1/3 cup Griffin’s Sugar Free Butter Pecan Syrup

Sauce

• 1 cup water
• ¼ cup Hiland Butter
• ¾ cup granulated sugar
• 1 (10 oz.) bag of white baking chips
• 1/3 cup Griffin’s Sugar Free Butter Pecan Syrup
• I tsp. vanilla

Instructions

Heat oven to 375 degrees. Use butter to grease 9x13x2 inch Tear biscuits into 1-inch pieces and arrange evenly in bottom of dish. Sprinkle with pecans and raisins. In large mixing bowl, beat eggs, buttermilk, milk, vanilla, sugar and syrup on low speed until well mixed. Pour evenly over bread. Bake for 45-55 minutes until center tests done. For sauce, in a 1 ½ qt. saucepan, bring water, butter and sugar to a boil over medium heat. Add baking chips and syrup. Reduce heat to low and add vanilla. Serve over warm bread pudding. Garnish as desired. Serves 12.

Filed Under

• Other Desserts