Biscuit Bread Pudding Recipes

CHOCOLATE BISCUIT PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
• Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
• Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

BISCUIT BREAD PUDDING

Steps:

• Heat oven to 350°F. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
• Meanwhile, generously spray twelve 10-oz custard cups or twelve 4 1/2x1 1/4-inch disposable foil tart pans with cooking spray. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla; mix well.
• Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly among custard cups.
• Bake 20 to 25 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Drizzle with warm topping.

BISCUIT BREAD PUDDING

Steps:

• Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
• Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.

BISCUIT PUDDING

Steps:

• Whisk together milk, sugar, butter, eggs and vanilla.
• Place biscuit pieces in a 2 quart, greased baking dish.
• Pour the egg mixture over the biscuits.
• Bake in a pre-heated 350 degree F oven for 1 hour.

OLD-FASHIONED BISCUIT PUDDING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and butter a shallow 2-quart baking dish.
• Put the biscuits in a large bowl and add 1 cup of milk. Let stand for about 5 to 10 minutes or until the biscuits have softened.
• With a fork, stir in the sugar and 1 of the eggs, mixing to blend well. Add the remaining eggs, 1 egg at a time, mixing after each addition.
• Add the melted butter , vanilla, and the remaining milk, and blend well.
• Pour the mixture into the prepared baking dish.
• Bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Let the pudding cool.
• Slice the pudding into squares or wedges and serve with syrup or a dessert sauce. Enjoy.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

BISCUIT PUDDING

Steps:

• Preheat the oven to 325 degrees.
• (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.
• In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
• Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved - not too thin, not too thick.
• Transfer the pudding to a well-buttered round casserole or baking dish. Top with the meringue, if using.
• Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
• Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.
• Remove from the oven and allow to cool before serving.

BISCUIT BREAD PUDDING WITH SAUSAGE AND MUSHROOM CUSTARD

Steps:

• Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
• In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.
• Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.
• In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.
• In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.
• Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.
• Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.