Old Fashioned Biscuit Puddings

4 leftover biscuits
2 cups milk
1 cup sugar
4 eggs
2 tsp. butter
1 tsp. vanilla

Place biscuits and 1 cup milk in 1-1/2-qt baking dish; soak until soft.

Add sugar and eggs, 1 at a time, mixing well after each addition. Add butter, vanilla, and remaining milk.

Bake at 350�F. for 35 to 45 minutes, or until custard is firm and a knife inserted in center comes out clean.

VARIATIONS:
CHOCOLATE BISCUIT PUDDING I
12 biscuits
2 cups milk
2 eggs
1/4 cup butter
1 tbsp. vanilla
3 tbsp. cocoa
2 cup sugar

Crumble biscuits into milk and soak a few minutes. Beat in eggs and vanilla.
In a small bowl, combine the sugar and cocoa.
Add a little hot water to sugar and cocoa to melt cocoa. Add sugar/cocoa to biscuit mixture.
Pour into a 9x12-in. greased pan or glass dish.
Cook 30 to 40 minutes at 360�F. Serve hot or cold.

CHOCOLATE BISCUIT PUDDING II
3 cups crumbled biscuits
4 tbsp. cocoa
1/2 cup chopped nuts
2 eggs
1/2 cup sugar
3 cups milk
1 tsp. vanilla
1/4 tsp. salt
Whipped cream

Stir together biscuit, cocoa, and chopped nuts; set aside.
Beat eggs until foamy; add sugar beating well for about 1 minute. Stir in milk,
vanilla, salt, and biscuit mixture. Pour into a lightly greased 1-3/4 qt. casserole.
Bake at 350�F. for 45-50 minutes or until set.
Serve warm with whipped cream, if desired.
6-8 servings.


COLD BISCUIT CHOCOLATE PUDDING
Cold biscuits
2/3 cup cocoa
1/2 stick butter
2 cups sugar
2 tsp. vanilla
Hot water
1 can Carnation milk

Crumble cold biscuits into pudding pan. (I used a 2 qt. pan.) Pour hot water over them, with the butter in so the butter will melt.
Add cocoa and sugar; then add 1 large can of Carnation milk; stir well.
Place in 350�F. oven and bake until bubbly.