Cold Biscuit Pudding recipe

From the kitchen of Peggy Mc. - Calhoun, Louisiana

Leftover biscuits
Milk, heated
2 eggs
Sugar (enough to sweeten)
1 teaspoon vanilla extract or 1 teaspoon nutmeg
1/4 cup butter
1/2 cup raisins (optional)

Crumble biscuits in a bowl. Add just enough hot milk to cover. Let stand about 10 or 15 minutes. Mash biscuits well. Add eggs, sugar, vanilla extract or nutmeg and butter.

Pour into a black cast iron skillet and bake at 325 degrees F until done. Baking time will depend up on the size of the pan used.

Chocolate Sauce:
1 tablespoon all-purpose flour
1/2 cup granulated sugar
2 tablespoons cocoa powder
1/2 cup milk
1 tablespoon butter

Place all ingredients except butter into a saucepan, and cook over low heat, stirring constantly, until thick. Add butter, and stir just until butter melts. Serve over hot Biscuit Pudding.