Biscuit Bread Pudding Recipe

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Serve it warm and it is sure to be the comfort food that your body is looking for.

Photo by Pixabay/genniebee512

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12 servings SERVINGS

Ingredients

12 frozen buttermilk biscuits
8 eggs
4-1/2 cups milk
2/3 cup sugar
2/3 cup raisins
2 teaspoons ground cinnamon
2 teaspoons vanilla
Caramel topping, warmed, optional

Directions

Heat oven to 350°F. Bake biscuits as directed on package. Cool completely, about 20 minutes.

Meanwhile, generously spray 12 (10-oz.) custard cups or 12 (4-1/2-by-1-1/4-inch) disposable foil tart pans with cooking spray.

In a large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla; mix well. Cut biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand for 5 minutes. Divide mixture evenly among custard cups.

Bake for 20 to 25 minutes, or until set. With a knife or a metal spatula, loosen edges around cups; slide onto dessert plates. Drizzle with warm topping, if desired. High Altitude (3,500 to 6,500 feet):Follow high altitude directions on package when baking biscuits.

When beating together raisins and other ingredients in egg mixture, gradually stir in 1/4 cup all-purpose flour. Bake for 25 to 30 minutes.Timesaving tip: Bake biscuits up to two days before preparing the pudding. After they have cooled, store in a sealed food-storage plastic bag at room temperature.This recipe originally aired in the January 2008 issue.

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Biscuit Bread Pudding Recipe

Ingredients

Directions

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More Dessert Recipes: