“Biscuit Bread Pudding with a Twist: Cookies and Cups Delight”

By: Shelly
Posted: May 31, 2023

This Biscuit Bread Pudding recipe puts a twist on classic bread pudding and is a delicious and comforting dessert. It’s a great way to use up leftover biscuits. I’ve partnered with Imperial Sugar on this bread pudding, so you can find the full recipe by clicking here.

Can you make bread pudding with biscuits? Absolutely! And it’s absolutely delicious. Simply use biscuits instead of stale or day-old bread. The recipe is very similar, but the result is a more dense and buttery dessert, perfect for any sweet tooth. However, if you don’t have biscuits, you can check out my recipe for classic Bread Pudding!

What makes this recipe truly special is the combination of soft biscuits soaked in a quick custard mixture. The biscuits soak up the flavors of the custard, creating an indulgent dessert for any occasion.

Here are the elements of this old-fashioned Biscuit Pudding:

1. Biscuits: Any kind of day-old biscuits will work. You can even make your own biscuits specifically for this recipe, just make sure to let them dry out a bit. Fresh biscuits will make the pudding too soggy.

2. Custard: The custard for this recipe is incredibly easy. It just requires eggs, milk, cream, and vanilla extract. You can also use half and half instead of whole milk and heavy cream.

3. Add-Ins: I like to add chocolate chips to my Biscuit Pudding, but you can leave them out or experiment with other flavors if you’d like.

4. Toppings: I typically top my warm Biscuit Bread Pudding with vanilla ice cream, but you can also dust it with powdered sugar, add whipped cream, or enjoy it plain.

Here are the ingredients needed for this recipe:
– Whole milk
– Heavy cream
– Large eggs (make sure they aren’t extra large)
– Vanilla extract (or vanilla beans for extra flavor)
– Granulated sugar
– Day-old biscuits
– Semi-sweet chocolate chips

What kind of biscuits can you use for bread pudding? Any kind! Homemade biscuits, canned biscuits, frozen biscuits…they all work as long as they are baked and not fresh. I recommend avoiding “flaky layers” style biscuits, as classic biscuits absorb more liquid. But if that’s all you have, they will still work!

To make Biscuit Bread Pudding, follow these steps:
1. Cut, tear, or crumble the biscuits into bite-sized pieces and place them in a coated 8×8 baking dish, filling it about 3/4 of the way full.
2. Whisk together the milk, cream, eggs, and vanilla.
3. Pour the milk mixture evenly over the biscuits, pressing them down so they absorb the liquid.
4. Sprinkle the chocolate chips on top, pressing them into the mixture.
5. Let the unbaked pudding sit for 20 minutes to allow the biscuits to absorb the custard.
6. Preheat your oven during this time.
7. Bake the pudding for 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool for 10 minutes before serving with your desired toppings.

This recipe is versatile and can be customized to your liking. Here are a few ideas for variations:
– Flavor adjustments: Add cinnamon, nutmeg, or pumpkin pie spice to the custard mixture for a fall-inspired dessert.
– Add-Ins: Swap out the chocolate chips for dried fruit or chopped nuts. You can also use white chocolate instead of semi-sweet.
– Toppings: Besides ice cream, try drizzling hot fudge, caramel sauce, or fruit sauce. Wet walnuts are also a unique option. Alternatively, melt butter and drizzle it on top, or add a little honey for extra sweetness.

To store the biscuit bread pudding, cover it tightly and keep it in the refrigerator for up to 3 days. It can also be frozen for up to 30 days. Thaw it in the refrigerator before serving. To reheat, use the microwave for single servings or cover the pan with foil and heat at 350°F for 10-15 minutes.

For more delicious biscuit recipes, check out the link here.

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