Oh, how I loved that woman. Best drop biscuits in the history of mankind, and I will never—ever, ever, ever, ever, ever—be able to duplicate them.

The next day (or a couple hours later, whatever your freaky schedule is) pull the casserole out of the fridge.

Sprinkle the crumbly mixture all over the top.

There’s a lot of it—but don’t worry, you’ll love it later.

Oh! And if you’re not the sister of someone whose head swells up when she eats even the tiniest particle of tree nut, you can certainly add finely chopped pecans to the crumb mixture on top. I’m just not in the habit of using nuts because of my sister’s little…uh…”problem.”

Don’t tell her I mentioned it here, okay?

She’s a little sensitive about her head swell.

Next, just pop the sucker into the oven for at least 45 minutes. And this is important: You can customize the cooking time based on the ultimate consistency you prefer. If you’re a fan of bread pudding and like things to be a little softer and much more moist, bake it for the 45 minute range. If you like things to be a little drier and crispy, go for an hour or so. I love the moist, liquidy bread pudding texture…but Marlboro Man gets a little grossed out if it’s too soggy or if he’s watching a movie in which the actors spontaneously begin to sing for no reason at all.

But that’s another story for another time.

And here’s the loveliness!

Yummy for my big, fat, jiggly, happy tummy.

This piece is from the corner, so it’s a little drier and crispy looking—but trust me, the moist deliciousness is there.

Don’t let the fact that the topping is packed with butter discourage you from doing this.

And this. And thank you to my friends in Seattle who felt sorry for me and brought me bottles of pure maple syrup! It was a good deed you done did.

You will love this, guys. And you can add blueberries, apple chunks, peaches…whatever kind of fruit you’d like. Just sprinkle it over the soaked bread before you add the crumb topping.

Deliciousness!