Cracker Barrel's Bread Pudding
Sugared Pecans 2 tablespoons butter 1 tablespoon oil 2-oz pecan pieces 4 tablespoons sugar
Plumped Raisins
1/3 cup raisins 1 cup boiling water
2/2 cup packaged shredded coconut
Dumplings 6 cups water
3/2 cup sugar 3 cups Bisquick 1 cup milk 1 tablespoon sugar
Caramel Sauce liquid from cooking dumplings 1 cup packed light brown sugar,
Sugared Pecans In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat,
with 2-oz pecan pieces. Stir only till heated 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 1/2-quart 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 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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