Any time you have leftover buttermilk biscuits, make this great dish. It’s good made with bread, but the biscuits give it a truly Southern flavor.
4 eggs
1¾ cups granulated sugar
¼ cup vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 quart (4 cups) milk
½ cup (1 stick) butter, softened
8 to 10 leftover biscuits or ½ loaf white bread, toasted
¾ cup raisins
Preheat the oven to 350°. In a large mixing bowl beat the eggs until frothy. Add the sugar, vanilla, cinnamon, and nutmeg. Beat well. Add the milk and butter. Mix well. Coarsely crumble the biscuits or bread and add these to the mixture. Add the raisins. Mix well but do not beat. Pour the mixture into an ungreased 9 × 13-inch pan. Bake for 40 to 45 minutes or until brown. Serve warm with Lemon Sauce (recipe on page 134).
YIELD: 8 TO 10 SERVINGS