I am so making this on Friday for our out of town guest that will be here for the weekend. I've been thinking of what dessert to make and here it is! I thought about Molten Lava's or a flourless chocolate cake but this is way better for so many reasons. I can make it on Friday! Thanks for the clarification on the dough.

I usually make it with homemade Italian or French because that is what I usually have around. And I do prefer it made with a white bread. But I also make it out of gingerbread or spicy loaf cake or even a chocolate bread. Just about any bread will work. I don't add raisins or other dried fruit, but it you like raisins or currants just add them. Nancy, Actually, even grocery store white will work. The bread totally absorbs the egg custard and holds up well in bread and butter putting. My mom wasn't a very good cook, but she made a great Bread and Butter pudding and all she ever used was grocery store bread. Ann

Jo, scones and biscuits are basically the same thing. I think of biscuits as unsweetened or savory and scones as something sweet. I make biscuits with cheese and herbs (dill, thyme, rosemary, chives, etc..) and have added bacon, and ham and fried onions. Call them a scone or a biscuit it doesn't really matter. These can be made as rolled out biscuits/scones or as drop biscuits/scones. Just add a little extra cream/buttermilk. And you can serve these biscuits as a round or cut into triangles like scones. Here is the recipe I use for biscuits. You will notice that there isn't much difference. I use cream or buttermilk. With the buttermilk the only change I make is to add a little baking soda. scone shape biscuits rolled and cut drop biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Other addtions:Bacon, ham, fried onions, chives or other herbs.....etc.

Linda, the brand I found is by Beelers.(they call it British Bacon) It looks a bit like a cross between Canadian bacon, and bacon. Taste a bit like a good ham. Ooh it's delish...hubby grumbled and said it looks like ham..so he didn't get anymore today..he got Tyson Sausage patties..BRAT..(he loves pork products EXCEPT ham) And I had a few more slice with pancakes and eggs today.. Ann, I make "grits" with Polenta..LOL That's some thing he does LOVE..Grits...