CopyCat Cracker Barrel's Bread Pudding

Let's Cook

1. Step 1.

   In a small saucepan, heat the raisins and water over medium heat until the liquid is barely bubbly. Sprinkle with 4 tablespoons sugar and stir briskly on low heat only until the sugar dissolves; work quickly as these burn easily. Immediately dump the raisins onto a paper towel-lined plate and spread them out to cool while you prepare the rest.

2. Step 2.

   In a small saucepan, combine 1/3 cup raisins and 1 cup boiling water. Cover the pan with a lid and let sit for 20 minutes to plump. Drain and discard the water, then add 1/2 cup packaged shredded coconut to the raisins. Set aside.

3. Step 3.

   In a Dutch oven, combine 6 cups water and 1/2 cup sugar. Bring to a boil over high heat. While you wait for that to boil, in a medium bowl, combine 3 cups Bisquick, 1 cup milk, and 1 tablespoon sugar, stirring with a fork until a thick dough forms.

4. Step 4.

   When the water comes to a boil, drop the dough by rounded tablespoonfuls into the boiling water, making about 14 dumplings. Cover the pan with a lid and simmer the dumplings very gently for 20 minutes. Uncover and let cook another 10 minutes gently, basting often with the liquid, which will become thickened and creamy looking.

5. Step 5.

   Remove the pan from the heat. With a slotted spoon, remove half of the dumplings to a greased 8-inch square baking dish. Sprinkle with pecans and the raisins/coconut mixture. Arrange the remaining dumplings over that. Set aside.

6. Step 6.

   Make the caramel sauce next: Strain the remaining liquid from the Dutch oven into a heavy 2 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Add 1 cup packed light brown sugar, stirring vigorously, and continue cooking at a medium heat until it boils briskly for 2 or 3 minutes, or until the sugar is completely dissolved and the sauce drops from the spoon in large drops rather than like water. It should be the consistency of smooth gravy.

7. Step 7.

   Spoon the caramel sauce over the dumplings in the baking dish, filling it right to the rim. Let cool for 15 minutes. Cover and refrigerate to serve within a few days. To serve, microwave individual portions to warm, or serve cold with a scoop of ice cream on top of each. Serves 6 to 8.