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Biscuit Bread Pudding

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This biscuit bread pudding recipe is a twist on the classic bread pudding. Pleasant, rich and delicious. Use up leftover biscuits with this easy dessert recipe.

We partnered with Imperial Sugar on this bread pudding. click here for the complete recipe.

Bread pudding made from day-old biscuits served with vanilla ice cream on a white plate.

Can you make bread pudding out of biscuits?

yes! And really delicious. Simply substitute biscuits for other stale or day-old bread. The recipe is almost the same, but the result is a little thicker, but with more buttery flavor, making it a perfect dessert. Of course, if you don’t have biscuits, check out my classic bread pudding recipe.

What makes this recipe really special is the simple yet perfect combination of soft biscuits dipped in a simple custard mixture. The biscuits soak up the flavors of the custard, making it an indulgent dessert perfect for any occasion.

Elements of classic biscuit pudding:

  • biscuit. The great thing about bread pudding, in this case biscuit pudding, is that it uses day-old bread. Of course, you can make biscuits specifically for this recipe, but leave them to dry out a bit. This is what absorbs the custard. If the biscuits are too fresh, the pudding will be too soggy.
  • custard. The custard element of this recipe is very easy. The ingredients are just eggs, milk, fresh cream, and vanilla extract. Instead of mixing whole milk and heavy cream, you can use half and half.
  • add-in. add chocolate chips I add them to my biscuit pudding, but you can omit them or get creative with the favors you add.
  • topping. I love my warm biscuit bread pudding topped with vanilla ice cream, but you can also sprinkle it with powdered sugar, top it with whipped cream, or just eat it plain.
Scoop a biscuit bread pudding topped with chocolate chips


See the full ingredients list and recipe here here. We partnered with Imperial Sugar on this recipe.

  • whole milk
  • heavy cream
  • big eggs. Be careful not to make it too big as it will change the consistency of the custard.
  • vanilla extract. A vanilla bean can also be used along with a teaspoon of vanilla to enhance the authentic flavor.
  • Granulated sugar
  • 1st day biscuits
  • semisweet chocolate chips
biscuits on a plate

What kind of biscuits do you use for bread pudding?

Any kind! Any freshly baked biscuits will work, including homemade biscuits, canned biscuits, and frozen biscuits. I avoid “flaky layer” style biscuits because classic biscuits just absorb more liquid, but if that’s what you have on hand, it works.

How to make biscuit bread pudding

I made a video that I shared on both TikTok and Instagram, so be sure to check it out. But the steps are so easy!

step 1: Cut, tear or crush the biscuits into bite size pieces (about 1/2 inch). Place pieces in an 8×8 baking dish coated with nonstick spray. Allow pan to be 3/4 full. The number of biscuits to use depends on the size of the biscuits. I usually use 6-7 biscuits.

step 2: Mix milk, cream, egg and vanilla.

step 3: Pour the milk mixture evenly over the biscuits and press it into the mixture so that all the pieces are absorbed into the milk. Too many biscuits, or skip this step, and you’ll end up with crusty bites as well as areas with too much custard.

Day-old biscuits are torn into small pieces, dipped in the egg-custard mixture, topped with chocolate chips and baked in the oven.

step 4: Sprinkle chocolate chips evenly on top and mix while pushing.

step 5: Let me rest. Unbaked biscuit pudding should be left for 20 minutes before baking. This will give all the biscuits enough time to absorb the custard mixture. Use this time to preheat your oven.

step 6: Bake the biscuit pudding for 45 minutes until clean with a toothpick in the center.

Bread pudding made from biscuits topped with chocolate chips and baked in an 8x8 mold.

step 7: Allow to cool for 10 minutes, place in a bowl or plate, and serve with your favorite toppings.

Recipe variations:

This is a great base recipe that you can actually make yourself. Here are some ideas on how to change the flavor profile.

  • Adjust the flavor: You can also add a pinch of cinnamon or nutmeg to the custard mixture, or pumpkin pie spice. This makes biscuit pudding a great fall dessert.
  • Extras: Chocolate chips can be replaced with dried fruits such as raisins, dried cranberries, and dried cherries. Chopped nuts are also a great option. You can also use white chocolate instead of semisweet.
  • Toppings: As I said earlier, my go-to topping is ice cream, but you can also add hot fudge/chocolate sauce, caramel sauce, or fruit sauce. Moist walnuts are also a delicious and unique option for biscuit pudding.
  • Omit topping and melt 1/4 cup butter in microwave. Drizzle melted butter over your biscuit pudding for a truly old-fashioned twist. A little honey makes it even better!
Bread pudding made from biscuits on a plate with a scoop of ice cream

Precautions for storage

For maximum freshness, keep this biscuit bread pudding tightly closed in the refrigerator for 3 days or in the freezer for 30 days. Thaw in the refrigerator before serving.

To reheat: Microwave for one portion or cover pan with foil and heat to 350°F for 10-15 minutes.

Click here for the full recipe!

Biscuit Bread Pudding Pinterest Images

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