E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sorghum Bread Pudding Rebecca Lang | September 7, 2016 Ninth-generation Southerner Rebecca Lang lives in Athens, Georgia, and is a cooking instructor, cookbook author, and contributing editor to Southern Living. Her fancy version of bread pudding is as comforting and rich as it is beautiful. Right out of the oven, it’s puffed high above the skillet edge, calling for a memorable morning around the table. Level Beginner Prep Time 75 minutes Cook Time 45 minutes Serves 6-8 Cook it With Our 9 Inch Cast Iron Skillet Ingredients ¼ cup (½ stick) unsalted butter, cut into 8 pieces, plus ½ tablespoon unsalted butter 10 ounces challah bread 1 ¼ cups whole milk ¾ cup heavy cream 8 large eggs ¼ cup sorghum syrup (see Kitchen Note) ⅓ cup granulated sugar 2 tablespoons vanilla extract ⅛ teaspoon salt ½ teaspoon ground cinnamon ⅛ teaspoon ground allspice ⅛ teaspoon ground nutmeg ⅛ teaspoon ground ginger 2 teaspoons powdered sugar Directions Grease a 9 Inch Skillet with the ½ tablespoon butter. Cut the bread into 1-inch-thick slices. Cut each slice into 6 pieces. Arrange in the skillet in a single layer, crust sides up. In a large bowl, whisk together the milk, cream, eggs, sorghum syrup, granulated sugar, vanilla, and salt. Pour evenly over the bread. Refrigerate for 45 minutes. Remove the skillet from the refrigerator and let sit at room temperature for 20 minutes. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the spices. Sprinkle over the bread. Arrange the pieces of butter evenly over the top. Bake until puffed and golden brown, about 45 minutes. Remove from the oven. Use a small sieve or tea strainer to dust the powdered sugar over the top. Serve immediately, straight from the skillet. Kitchen Note: Sorghum syrup pours like honey and tastes milder than molasses. The coveted dark golden syrup can be found at Southern roadside stands and upscale grocery stores. If you can’t find it, use maple syrup. Contributed By: Rebecca Lang Rebecca Lang is a cooking instructor and author living in Athens, Georgia. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sorghum Bread Pudding Rebecca Lang | September 7, 2016 Ninth-generation Southerner Rebecca Lang lives in Athens, Georgia, and is a cooking instructor, cookbook author, and contributing editor to Southern Living. Her fancy version of bread pudding is as comforting and rich as it is beautiful. Right out of the oven, it’s puffed high above the skillet edge, calling for a memorable morning around the table. Level Beginner Prep Time 75 minutes Cook Time 45 minutes Serves 6-8 Cook it With Our 9 Inch Cast Iron Skillet Ingredients ¼ cup (½ stick) unsalted butter, cut into 8 pieces, plus ½ tablespoon unsalted butter 10 ounces challah bread 1 ¼ cups whole milk ¾ cup heavy cream 8 large eggs ¼ cup sorghum syrup (see Kitchen Note) ⅓ cup granulated sugar 2 tablespoons vanilla extract ⅛ teaspoon salt ½ teaspoon ground cinnamon ⅛ teaspoon ground allspice ⅛ teaspoon ground nutmeg ⅛ teaspoon ground ginger 2 teaspoons powdered sugar Directions Grease a 9 Inch Skillet with the ½ tablespoon butter. Cut the bread into 1-inch-thick slices. Cut each slice into 6 pieces. Arrange in the skillet in a single layer, crust sides up. In a large bowl, whisk together the milk, cream, eggs, sorghum syrup, granulated sugar, vanilla, and salt. Pour evenly over the bread. Refrigerate for 45 minutes. Remove the skillet from the refrigerator and let sit at room temperature for 20 minutes. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the spices. Sprinkle over the bread. Arrange the pieces of butter evenly over the top. Bake until puffed and golden brown, about 45 minutes. Remove from the oven. Use a small sieve or tea strainer to dust the powdered sugar over the top. Serve immediately, straight from the skillet. Kitchen Note: Sorghum syrup pours like honey and tastes milder than molasses. The coveted dark golden syrup can be found at Southern roadside stands and upscale grocery stores. If you can’t find it, use maple syrup. Contributed By: Rebecca Lang Rebecca Lang is a cooking instructor and author living in Athens, Georgia. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
