Biscuit Pudding is just what it sounds like – a baked pudding made with biscuits. While that might seem a little strange at first, just take a deep breath and think of bread pudding, because this has all the same great qualities – a creamy and custardy bite of soft, sweet vanilla doughiness. It just happens to use leftover biscuits, and while that might not be a frequent occurrence since biscuits are perfectly delightful all on their own, it’s worth making a few extra so you can whip up a batch of this.
You start with a few torn up biscuits and let them soak in some milk until they’ve softened.
And then you stir in some sugar, eggs, vanilla, melted butter, and a tad more milk.
The only thing left to do is bake. That does take a bit of time, somewhere between forty and fifty minutes, but when it emerges you get a golden brown top and an incredibly comforting sweet and soft interior. Unlike bread pudding, it’s not all-sweet-all-the-time since most biscuits are a bit saltier than the bread you might use for such a bake.
While you could tuck in some berries, raisins, or cinnamon before baking, it’s absolutely perfect served simply with a drizzle of maple syrup or a dollop of whipped cream. It’s the type of old-fashioned recipe that turns leftovers into so much more, like a magic trick where day-old stale biscuits become a custardy sweet treat.
Old-Fashioned Biscuit Pudding
Serves 6; 10 minutes prep, 40 minutes cook time
- 4 leftover biscuits, torn into pieces
- 2 cups milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350°F and grease a 2-quart baking dish with butter or nonstick spray.
- To a large bowl, add biscuits and 1 cup of milk. Let stand until biscuits have softened, 5 to 10 minutes.
- Using a fork, stir in sugar and one of the eggs until well blended. Add the rest of the eggs, one at a time, mixing after each one.
- Stir in melted butter, vanilla, salt, and remaining milk. Pour mixture into prepared baking dish. Bake until pudding is set and a knife inserted into the middle comes out clean, 40-50 minutes.
- Serve with syrup or bourbon sauce. Enjoy!
Recipe adapted from Syrup and Biscuits.