Biscuit Bread Pudding

This rich, old-fashioned custard dessert is made simple with Pillsbury® biscuits.

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Servings 12

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( 82 ) Ratings

82 Ratings

5 Stars 11%

4 Stars 10%

3 Stars

2 Stars

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Member Reviews ( 2 )

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ingredients 8
Prep Time 20 min
Total Time 1 hr 15 min

Ingredients

12: Pillsbury® Grands!® frozen buttermilk biscuits (from 16-oz bag)

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, if desired

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Directions

1 Heat oven to 350°F. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
2 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.
3 Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly among custard cups.
4 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.

EXPERT TIPS

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Expert Tips

You can bake the biscuits up to 2 days before preparing the pudding. After they have cooled, store in a sealed food-storage plastic bag at room temperature. It won't matter if they're no longer as soft as fresh-baked--the milk and sugar mixture will work its magic either way.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% Trans Fat 4g 4% ),
Cholesterol: 150mg; 150%;
Sodium: 640mg; 640%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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smudge71

report Posted Feb. 7, 2013 12:39 PM

I just made this recipe but cut it in half............I used currants in place of raisins and fresh grated nutmeg......I cooked four of them in ramikins for 35-40 mins or set.......WOW..... this is so like my mother's recipe of years ago. We used chocolate syrup but today I used a little real cream.......it's a keeper What a great idea to use biscuits, too.

lauray0ung

report Posted Mar. 12, 2012 10:16 AM

I made this last night for my family as a dessert after Sunday night dinner. The puddings came out beautiful - exactly as the picture - and drizzling the caramel sauce on top made it look restaurant quality! My husband, who admitted he's never liked bread pudding in the past (after I made them), absolutely went crazy over this recipe and asked if I could make it again next weekend! I halved the recipe and used 12 oz custard cups to make 4 good-sized puddings, baking them for 3 extra minutes beyond the called for time until they were fully set. I will definitely be making this again!