Biscuit Bread Pudding

If you don't have homemade biscuits to use in this biscuit bread pudding, refrigerated biscuits work just as well.



PREP: 30 minutes
STAND: 10 minutes
BAKE: 35 minutes
OVEN: 350°F
MAKES: 8 servings

INGREDIENTS
1 ¾ cups sugar
1 12-ounce can (1 ½ cups) evaporated milk
4 slightly beaten eggs
¼ cup butter, melted
1 teaspoon vanilla
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
6 cups coarsely crumbled homemade buttermilk biscuits* (8 to 10 biscuits) 1 recipe Lemon Sauce

PREPARATION
1. In a large bowl whisk together sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, and nutmeg. Place crumbled biscuits into a greased 2-quart rectangular baking dish. Pour egg mixture over biscuits in dish, pressing lightly to thoroughly moisten the biscuits. Let stand for 10 minutes.
2. Bake, uncovered, in a 350°F oven about 35 minutes or until a knife inserted near the center comes out clean. Serve warm with Lemon Sauce.

LEMON SAUCE: In a medium saucepan whisk together 1 egg, 2 tablespoons water, and 2 tablespoons lemon juice. Add ½ cup sugar and ¼ cup butter, cut up. Cook and stir over medium-low heat until mixture is thickened and just bubbly around edges. If desired, strain sauce. Serve warm. Store in the refrigerator. Makes about 2 cups.

*NOTE: Use homemade biscuits or 1 package refrigerated large Southern-style biscuits, baked according to package directions.

More Like this Biscuit Bread Pudding Recipe
Didn't find what you were looking for? Explore our other easy dessert recipes.