Cracker Barrel's Bread Pudding
An all-time favorite - even though this is no longer on their menu it is still popular with those that have the recipe for it. Now you can enjoy this old-fashioned bread pudding made with their dumplings, sugared pecans, plumped raisins and drizzled with a creamy caramel sauce.
Sugared pecans:
2 tbl. butter
1 tbl. oil
2 oz. pecan pieces
4 tbl. sugar
Plumped raisins:
1/3 cup raisins
1 cup boiling water
1/2 cup shredded coconut
Dumplings:
6 cups water
1/2 cup sugar
3 cups Bisquick®
1 cup milk
1 tbl. sugar
Caramel Sauce:
Remaining liquid from dumplings
1 cup packed light brown sugar
For pecans: In small skillet combine butter and oil, over med-low heat, with pecan pieces. Stir only till heated and barely bubbly. Sprinkle with sugar. Stir briskly only till sugar dissolves, on low heat, as these will burn quickly so work fast. Dump them into paper towel lined plate and spread out to cool while you prepare the rest.
For raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add coconut to raisins, set aside.
For dumplings: In Dutch oven combine water and sugar and bring to boil. While you wait for that to boil, combine in medium bowl, Bisquick, milk, sugar, stirring with fork to< moisten to a thick dough. When water come to boil, drop 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 from heat. 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 and set aside. Save dumpling liquid.
For caramel Sauce: Strain remaining liquid from dumplings into heavy 2 1/2-quart saucepan and bring to boil, stirring constantly. Add brown sugar, stirring vigorously, over 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.
Serves 6 to 8.
An all-time favorite - even though this is no longer on their menu it is still popular with those that have the recipe for it. Now you can enjoy this old-fashioned bread pudding made with their dumplings, sugared pecans, plumped raisins and drizzled with a creamy caramel sauce.
Sugared pecans:
2 tbl. butter
1 tbl. oil
2 oz. pecan pieces
4 tbl. sugar
Plumped raisins:
1/3 cup raisins
1 cup boiling water
1/2 cup shredded coconut
Dumplings:
6 cups water
1/2 cup sugar
3 cups Bisquick®
1 cup milk
1 tbl. sugar
Caramel Sauce:
Remaining liquid from dumplings
1 cup packed light brown sugar
For pecans: In small skillet combine butter and oil, over med-low heat, with pecan pieces. Stir only till heated and barely bubbly. Sprinkle with sugar. Stir briskly only till sugar dissolves, on low heat, as these will burn quickly so work fast. Dump them into paper towel lined plate and spread out to cool while you prepare the rest.
For raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add coconut to raisins, set aside.
For dumplings: In Dutch oven combine water and sugar and bring to boil. While you wait for that to boil, combine in medium bowl, Bisquick, milk, sugar, stirring with fork to< moisten to a thick dough. When water come to boil, drop 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 from heat. 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 and set aside. Save dumpling liquid.
For caramel Sauce: Strain remaining liquid from dumplings into heavy 2 1/2-quart saucepan and bring to boil, stirring constantly. Add brown sugar, stirring vigorously, over 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.
Serves 6 to 8.
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