Cold Biscuit Pudding Recipes

COLD BISCUIT PUDDING

Steps:

• 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
• 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
• 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

CHOCOLATE BISCUIT PUDDING

Steps:

• Preheat ove to 400 degrees.
• Butter an 8 x 8-inch pan.
• Soak the biscuits in the milk for about 5 minutes or until soft.
• Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
• Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
• Serve warm.

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:

• 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
• 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
• 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.