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Cracker Barrel's
Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons
butter and
1 tablespoon oil, med&low heat, with 2&oz pecan
pieces. Stir only tillheated and barely bubbly. Sprinkle with 4
tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat
AS THESE BURN QUICKLY!
Work fast. Dump 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.
Dumplings: 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 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. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2
1/2quart
saucepan. Bring to boil. Stir constantly. Add 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 consistancy 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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