Biscuit Bread Pudding Recipe

Test out this biscuit bread pudding dessert and watch it quickly disappear and become the new family favorite.

January 2008

  • bread-pudding
    Serve it warm and it is sure to be the comfort food that your body is looking for.
    Photo by Pixabay/genniebee512
  • bread-pudding

Yield: 12 servings

. This can be a great dessert in the fall when the air is cool or served around the holidays.


  • 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


  1. Heat oven to 350°F. Bake biscuits as directed on package. Cool completely, about 20 minutes.
  2. 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.
  3. 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.
  4. 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):
  1. Follow high altitude directions on package when baking biscuits.
  2. 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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