Biscuit Bread Pudding Recipe

Name: Biscuit Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups stale buttermilk biscuits, torn into 1-inch pieces; 2 cups whole milk; 1 cup heavy cream; 3 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup raisins (optional)

American · Dessert · 60 min total

Biscuit Bread Pudding recipe videos

A comforting dessert that transforms stale biscuits into a rich, custardy pudding with a golden top. Perfect for using up leftover biscuits.

15
min prep

45
min cook

6
servings

420
kcal/serving

Ingredients

4 cups stale buttermilk biscuits, torn into 1-inch pieces
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup raisins (optional)

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
Place biscuit pieces in the prepared dish. Sprinkle raisins over if using.
In a medium bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the biscuits. Press down gently to ensure all pieces are soaked. Let stand for 10 minutes.
Bake for 40-45 minutes, until the pudding is set and the top is golden brown. A knife inserted near the center should come out clean.
Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Tips

For extra richness, substitute half of the milk with additional cream.
Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven.

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