Old Fashioned Bread Pudding With Biscuits

Use those leftover breakfast biscuits for the evening's dessert. This is an old-fashioned recipe from the days when our grandmothers let nothing go to waste in the kitchen!

Melt Time 30 minutes

Full Time 40 minutes

Use the leftover breakfast biscuits to brand a Biscuit Pudding for the evening's dessert. Very old-fashioned southern recipe.

A few weeks ago, I asked my friends on Facebook for a favor. I wanted them to tell me most any special recipes they remembered from their childhood which they'd like to run across here. I got lots and lots of responses, many of which I've already published here in the past.

People wanted to see boiled peanuts, chicken and dumplings, chicken jallop, pimiento cheese, turkey and dressing, fried okra, and on and on and on. Just there was one request that really got my attention. It was for Biscuit Pudding and it was from ane of my oldest, love friends – Shirley. She wanted a recipe similar the biscuit pudding that her grandmother used to brand.

How many of us have memories of recipes made past loved ones that are no longer with usa? If only we had asked for that recipe while we had a gamble!

I can just imagine Shirley'south grandmother making this pudding with the leftover breakfast biscuits. People from our grandmothers' generation didn't waste anything in the kitchen!

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They would no more throw away a leftover biscuit than y'all would throw money in the trash tin can. They worked difficult to feed their families, growing much of their own food and the few things they couldn't grow on the subcontract, they purchased with hard earned cash.

I'grand quite sure this former-fashioned southern recipe was completely born out of frugality. Leftover biscuits substituted for bread to brand a sweet, creamy pudding for the evening's dessert. Even country folk have a sugariness tooth, you lot know :-)

Mine and Shirley's friendship goes dorsum for…well, for a lifetime. We went through all 12 grades of school together in our small hometown in the southwestern corner of Georgia. Some years we were in the same room, some nosotros weren't, only nosotros were always friends.

When we were children in that location were just about 2 classrooms for each class and we all had recess (yep, we played during school time) and lunch together. We rode the bus together. We went to church building together and to social functions together and we had spend-the-night parties together. Nosotros were close. We withal are.

Even though I don't meet Shirley very often, in fact quite rarely, I know that if I chosen her right now she'd be there for me. She yet lives in our footling hometown and even though she has challenges in her own life, she nonetheless does more for folks around at that place than you could e'er imagine.

This one'southward for y'all Shirley! I hope it reminds yous of your grandmother.

How to Make Biscuit Pudding

Preheat the oven to 325 degrees.

Make the meringue: Beat the egg whites until nearly stiff. Add together the sugar and continue beating until stiff peaks class. Ready aside.

Starting with 6 biscuits, in a large bowl, crumble the biscuits until they are coarse crumbs.

Add together the milk, eggs, vanilla, sugar, and butter. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – non too thin, not also thick.

Transfer the pudding to a well-buttered i.5 quart goulash or baking dish. Top with the meringue.

Broil approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy just set.

Annotation: the meringue is optional. If you don't use a meringue, dot the top of the pudding with a tablespoon or 2 or butter virtually halfway through cooking.

Remove from the oven and allow to cool.

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For the meringue (optional):

• ▢ three egg whites
• ▢ 1 tblsp. carbohydrate

For the pudding:

• ▢ viii 2-inch leftover buttermilk biscuits
• ▢ two cups whole milk
• ▢ 2 whole eggs
• ▢ 1 tsp. vanilla extract
• ▢ 1/2 cup saccharide
• ▢ 4 tblsp. butter melted, plus additional for greasing the baking dish

• Preheat the oven to 325 degrees.

• Brand the meringue: Beat the egg whites until nearly potent. Add the saccharide and keep beating until strong peaks form. Set bated.

• Starting with 6 biscuits, in a large bowl, crumble the biscuits until they are coarse crumbs. Add the milk, eggs, vanilla, carbohydrate, and butter. Mix well. If needed, add additional biscuits i at a fourth dimension until a mushy texture is accomplished – non too thin, not besides thick.

• Transfer the pudding to a well-buttered i.5 quart casserole or blistering dish. Height with the meringue.

• Bake approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is flossy but set.

• Note: the meringue is optional. If you don't employ a meringue, dot the height of the pudding with a tablespoon or two or butter about halfway through cooking.

• Remove from the oven and allow to cool.

Serving: 1 | Calories: 191 kcal | Carbohydrates: twenty g | Protein: 5 chiliad | Fat: ten g | Saturated Fat: 6 m | Polyunsaturated Fatty: 4 g | Cholesterol: 68 mg | Sodium: 154 mg | Saccharide: 16 one thousand

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health intendance provider or a registered dietitian if precise diet calculations are needed for health reasons.

Pivot Recipe

More Biscuit Pudding Recipes …

• Biscuit Nibble Pudding from Cooks.com
• Old Fashioned Biscuit Pudding from The Spruce Eats
• Biscuit Pudding from Cooks.com
• Mama Ione's Biscuit Pudding from Salon.com

Lana Stuart is the cook, author, and founder of Lana's Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious domicile cooking recipes. You'll discover near 700 recipes hither so there's sure to be something your family will like!
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