Name: Biscuit Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup whole milk; 1 cup heavy cream; 3 large eggs; 1 teaspoon vanilla extract; 1 cup granulated sugar; 6.5 day-old biscuits, cut or broken into 0.5-inch pieces (Use 6 to 7 biscuits); 0.5 cup semi-sweet chocolate chips; 0 whipped cream or vanilla ice cream for serving

Okay, so gather ’round, because I’ve got something truly special to share with you today. This isn’t just any dessert; it’s a warm hug in a bowl, a trip back to grandma’s kitchen, and honestly, it’s my secret weapon for when unexpected guests pop over or when I just need a little something sweet after a long day. We’re talking about biscuit Bread pudding, and if you’ve never made it, prepare to have your mind blown. It takes all the comforting, familiar flavors of a classic bread pudding but with the delightful twist of using leftover biscuits, which adds this amazing texture and richness you just can’t get any other way. It’s like the best parts of a cozy breakfast and a decadent dessert got married, and I’m so here for it. Seriously, the first time I made this, my whole family practically inhaled it. I think it’s going to become a staple in your home, just like it has in mine.

What is Biscuit Bread Pudding?

So, what exactly is this magical creation we call biscuit bread pudding? At its heart, it’s a Baked Custard dessert that uses pieces of bread, or in our case, delicious, fluffy biscuits, as its base. Think of it as a wonderfully rich, custardy casserole that soaks up all those yummy flavors. The “bread pudding” part refers to the custard mixture – usually eggs, milk or cream, sugar, and flavorings like vanilla or cinnamon – that gets poured over the bread or biscuit pieces. As it bakes, the custard sets, creating this incredibly tender, melt-in-your-mouth texture, while the biscuits themselves soften and absorb all that goodness. The beauty of using biscuits is that they often have a little more fat and structure than plain bread, which can lead to an even more decadent and satisfying final dish. It’s like a more rustic, yet somehow more elevated, version of what you might already know and love.

Why you’ll love this recipe?

There are so many reasons why this biscuit bread pudding is a winner, and I’m genuinely excited for you to experience them all. First off, the flavor is just out of this world. It’s sweet, comforting, with that perfect hint of vanilla and spice that makes your taste buds sing. The texture is where it truly shines: soft, custardy, with slightly crispy edges where the biscuits have caramelized a bit. It’s pure bliss! Beyond the taste, though, the simplicity of this recipe is a huge selling point for me. I’ve found myself making it on weeknights when I thought I didn’t have time for a dessert, only to be pleasantly surprised by how quickly it comes together. You’re essentially just cubing up some biscuits, whisking a few things together, and letting the oven do the rest. And let’s talk about cost-efficiency! This is the perfect recipe for using up those leftover biscuits that might be a day or two old. Instead of letting them go stale, you transform them into something truly spectacular. It’s so much more budget-friendly than buying a fancy dessert. Plus, it’s incredibly versatile. Serve it warm with a scoop of ice cream for an indulgent dessert, or enjoy it slightly cooler with a dollop of whipped cream for a lighter treat. I also find it’s fantastic for brunch, alongside some fruit and maybe a savory egg dish. What I love most about this is that it feels both special and comforting. It’s the kind of dish that brings people together and always gets rave reviews, without making you break a sweat in the kitchen.

How do you make Biscuit Bread Pudding?

Quick Overview

This biscuit bread pudding is all about transforming simple ingredients into something extraordinary. You’ll start by preparing your biscuits and custard base, then gently combine them. After a short bake to let everything set and meld, a luscious glaze is added. It’s a straightforward process that truly lets the flavors of the biscuits and the creamy custard shine through. The beauty of this method is its forgiveness; even if your biscuits aren’t perfectly uniform, the outcome is always delicious. It’s a lifesaver when you need a crowd-pleasing dessert without all the fuss of traditional baking.

Ingredients

For the Main Batter:
6-8 cups cubed day-old biscuits (about 8-10 medium biscuits) – The drier the better! I find those slightly stale, slightly firm biscuits are perfect for soaking up the custard without becoming mushy. If your biscuits are super fresh, you might want to let them sit out for a few hours or even lightly toast them in the oven for 5-10 minutes at 300°F (150°C) to dry them out a bit.
4 large eggs
2 cups whole milk (you can absolutely use half-and-half or even light cream for extra decadence!) – I’ve tested this with almond milk and it actually made it even creamier, which was a pleasant surprise!
¾ cup granulated sugar (adjust to your sweetness preference)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

For the Filling (Optional but highly recommended!):
½ cup chopped pecans or walnuts (toasted for extra flavor!) – I love adding nuts for a little crunch and depth.
½ cup chocolate chips (dark or semi-sweet work best!) – Or even White Chocolate if you’re feeling adventurous. My kids ask for chocolate chips in everything, so this is a must in my house.
½ cup dried cranberries or raisins (optional) – For a touch of tartness or chewiness.

For the Glaze:
½ cup powdered sugar
2-3 tablespoons milk or cream (start with 2 and add more if needed)
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready and our baking dish prepped. Preheat your oven to 350°F (175°C). While it’s heating up, grab a 9×13 inch baking dish. You can grease it lightly with butter or cooking spray, but honestly, the custard in the pudding does a pretty good job of keeping things from sticking, especially if your biscuits have a bit of fat in them. I usually just give it a quick spray for peace of mind.

Step 2: Mix Dry Ingredients

In a large bowl, place your cubed biscuits. If you’re using any of the optional filling ingredients like nuts or chocolate chips, gently toss them in with the biscuit cubes now. This ensures they get distributed nicely throughout the pudding rather than all clumping together. Give it all a gentle stir with your hands or a spatula to evenly coat the biscuit pieces with the goodies. Don’t smoosh them too much; we want those lovely biscuit textures to remain intact.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk together the eggs. Once they’re nicely beaten, add the milk (or your chosen dairy/non-dairy), granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until it’s well combined and the sugar has mostly dissolved. You want a smooth, homogenous mixture. Taste a tiny bit of the mixture if you’re feeling brave – it should taste sweet and pleasantly spiced. This is the soul of your biscuit bread pudding!

Step 4: Combine

Now for the magic moment: pouring the wet ingredients over the dry. Slowly pour the custard mixture evenly over the biscuit cubes in your baking dish. Use a spatula or a spoon to gently press down on the biscuit pieces, making sure they’re submerged in the custard as much as possible. This helps them absorb the liquid evenly. Let it sit for about 10-15 minutes. This resting period is key! It allows the biscuits to soak up all that delicious custard goodness, ensuring a moist and tender pudding. Don’t skip this step; it makes a world of difference.

Step 5: Prepare Filling

Wait, didn’t we already do the filling? Yes, for the optional mix-ins! But sometimes, I like to add a little something extra *on top* before baking for more texture and visual appeal. This could be more nuts, a few extra chocolate chips, or even some thinly sliced apples tossed with a little cinnamon. This step is entirely optional, but it’s a lovely way to customize your biscuit bread pudding. If you decide to add something here, just sprinkle it evenly over the top of the soaked biscuits.

Step 6: Layer & Swirl

This step is more about ensuring everything is evenly distributed before baking. Make sure all the biscuit pieces have had a chance to soak up the custard. If any bits are still sitting high and dry, gently push them down. For an extra touch of flair, you could swirl in a spoonful of jam or a drizzle of caramel sauce over the top just before baking, but for this basic recipe, we’re aiming for that lovely, even bake. The biscuits will puff up and the custard will set beautifully on its own.

Step 7: Bake

Pop that baking dish into your preheated oven. Bake for 40-50 minutes, or until the pudding is set in the center and golden brown on top. You can test for doneness by inserting a knife into the center; it should come out mostly clean, or with just a few moist crumbs attached (not wet batter). If the top starts to brown too quickly before the center is set, you can loosely tent it with aluminum foil. Every oven is a little different, so keep an eye on it!

Step 8: Cool & Glaze

Once it’s out of the oven, let the biscuit bread pudding cool for at least 15-20 minutes. This allows it to set up even more, making it easier to slice and serve. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth. If it’s too thick, add a little more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the pudding has cooled slightly, drizzle the glaze all over the top. It will set up a bit as it cools further.

Step 9: Slice & Serve

Cut into generous squares and serve warm. This is absolutely divine on its own, but if you want to take it to the next level, a scoop of vanilla bean ice cream, a dollop of Whipped cream, or even a warm caramel sauce takes it over the top. Enjoy the gooey, custardy, slightly crisp goodness!

What to Serve It With

This biscuit bread pudding is so versatile, it can truly fit into any meal or occasion. For a truly comforting Breakfast, I love serving it warm with a strong cup of coffee. The sweetness of the pudding and the richness of the custard are a perfect counterpoint to a bold brew. It’s also wonderful alongside some fresh berries or a side of crispy bacon for that sweet and savory contrast that we all love. For a more elegant Brunch spread, I’d plate it in individual ramekins or a pretty serving dish and top it with a dollop of crème fraîche and a sprinkle of toasted nuts. A light, bubbly mimosa or a sparkling cider would be the perfect beverage pairing. As a decadent Dessert, it’s an absolute showstopper. Serve it warm with a scoop of good quality vanilla ice cream that slowly melts into the pudding, or drizzle it with warm chocolate sauce or a salted caramel. For those moments when you just need a warm, comforting treat, it’s perfect as a Cozy Snack. I’ll often just grab a fork and eat a small portion straight from the dish while curled up on the couch with a good book and a cup of tea. My family also loves having it as an after-school treat – it’s so much more satisfying and wholesome than most processed snacks!

Top Tips for Perfecting Your Biscuit Bread Pudding

I’ve made this biscuit bread pudding more times than I can count, and along the way, I’ve picked up a few tricks that I swear by. First, about the biscuits: Make sure they are truly day-old, or even two days old. Fresh biscuits tend to be too soft and can disintegrate into a mushy mess in the custard. If you only have fresh biscuits, spread them out on a baking sheet and let them air dry for a few hours, or pop them in a low oven (around 300°F/150°C) for about 10 minutes until they feel a bit firmer. This little step is crucial for getting that perfect texture. When it comes to mixing the custard, don’t be tempted to overmix the wet and dry ingredients once you combine them. Overmixing can develop the gluten in the biscuit crumbs too much, leading to a tougher texture. Just a gentle fold until everything is incorporated is all you need. For that beautiful swirl effect, if you choose to add jam or caramel, use a knife or skewer to gently swirl it in *after* you’ve poured the custard over the biscuits, but before it sits to soak. Don’t overdo it, or you’ll lose that distinct marbling. When it comes to baking, I always recommend using the middle rack of your oven. This ensures even heat distribution, preventing the bottom from burning while the top is still undercooked. If you notice the top browning too quickly, a loose tent of aluminum foil will save the day without sacrificing that lovely golden crust. If you’re feeling adventurous with your swirl customization, consider adding a layer of sautéed apples and cinnamon before pouring the custard, or even a swirl of cream cheese mixture for a cheesecake-like twist. For ingredient swaps, I’ve had success using different types of biscuits – buttermilk biscuits, cheddar biscuits (though that makes it more savory!), or even store-bought refrigerated biscuits work in a pinch, though the homemade ones always have the best flavor and texture. You can also experiment with different milks; I’ve tried oat milk and coconut milk, and they both yield delicious results, though whole milk or half-and-half will give you the richest, creamiest outcome. And don’t be afraid to play with the spices! A little cardamom, ginger, or even a pinch of clove can add lovely depth. The key is to taste and adjust as you go, and trust your instincts.

Storing and Reheating Tips

This biscuit bread pudding is fantastic for making ahead, and it keeps wonderfully. If you have any leftovers (which is rare in my house!), store them tightly covered at Room Temperature for up to 2 days. Make sure it’s completely cooled before covering. For longer storage, pop it into the Refrigerator in an airtight container or covered tightly with plastic wrap. It will stay delicious for up to 4-5 days. The texture might change slightly, becoming a bit denser, but it’s still incredibly tasty. When you’re ready to reheat, you can do so gently in the microwave for about 30-60 seconds, or in a 300°F (150°C) oven for about 10-15 minutes, until warmed through. I prefer the oven method as it helps restore some of that lovely baked texture. If you want to freeze portions for later, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, let it sit at room temperature for a few hours or gently reheat from frozen in a low oven. A crucial tip regarding the glaze: it’s always best to add the glaze just before serving, especially if you plan to store it. If you glaze it before refrigerating or freezing, the glaze can become sticky or gummy. So, let the pudding cool, reheat if necessary, and then drizzle with fresh glaze.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, you’ll need to use a good quality gluten-free biscuit recipe or a store-bought gluten-free biscuit mix. The key is to use a blend that has good structure and doesn’t crumble too easily. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Start with the recommended amount of liquid for your GF biscuit recipe and see how the batter comes together, then proceed with cubing and soaking. The texture might be slightly different from traditional biscuit bread pudding, perhaps a bit more delicate, but it will still be delicious! Ensure your other ingredients like vanilla extract are also certified gluten-free.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a biscuit bread pudding, focusing on biscuits as the base. If you’re thinking of other baked goods, sometimes zucchini is used for moisture, but here, we rely on the custard and the biscuits for that lovely texture.

Can I make this as muffins instead?

Yes, you can definitely adapt this into muffins! You’ll want to fill greased muffin cups about two-thirds full with the biscuit and custard mixture. Baking time will be significantly shorter, likely around 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as smaller portions bake much faster. The tops will get nice and golden, and the centers will be perfectly custardy. It’s a great way to make individual servings!

How can I adjust the sweetness level?

You can easily adjust the sweetness! For a less sweet version, try reducing the granulated sugar in the custard to ½ cup. You could also use less sugar in the glaze, or skip the glaze altogether and just dust with a little powdered sugar. For an even more natural sweetness, you could experiment with using a bit of maple syrup or honey in the custard, though this might alter the texture and color slightly. Always taste your custard mixture before pouring it over the biscuits to gauge the sweetness level.

What can I use instead of the glaze?

There are so many wonderful alternatives to the glaze! A simple dusting of powdered sugar is always elegant and less sweet. You could also drizzle it with warm caramel sauce, chocolate ganache, or a fruit compote (like raspberry or strawberry). A dollop of freshly whipped cream or a scoop of vanilla ice cream is also a fantastic topping that doesn’t require any extra preparation. For a richer, slightly tangy option, consider a cream cheese frosting thinned with a little milk.

Final Thoughts

There you have it – my absolute favorite biscuit bread pudding recipe! It’s a dish that truly embodies comfort, warmth, and deliciousness. The way those humble biscuits transform into a tender, custardy delight is just amazing, and the whole process is surprisingly forgiving. I hope you feel inspired to give this recipe a try, especially if you’ve got some leftover biscuits lying around. It’s perfect for Sunday brunch, a cozy dessert after dinner, or even just a special treat to brighten your day. If you love this recipe, you might also enjoy my recipe for Classic French Toast Casserole or my Easy Apple Crumble – they have a similar cozy, comforting vibe. I can’t wait to hear how your biscuit bread pudding turns out! Please feel free to share your thoughts, any tweaks you made, or how your family enjoyed it in the comments below. Happy baking, and enjoy every delicious bite!