Recipe: Cracker Barrel Bread Pudding

Cracker Barrel Bread Pudding

Sugared Pecans: In small skillet combine 2 Tbsp. butter and 1 Tbsp. oil, med-low heat, with 2 oz. pecan pieces. Stir only until heated and barely bubbly. Sprinkle with 4 Tbsp. sugar. Stir briskly only until 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 Raisens: 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 Tbsp. sugar, stirring with fork to moisten thick dough. When water comes to boil, drop dough by rounded Tbsp. 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 qt. saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med heat until it boils briskly 2 or 3 minutes or until 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.