Biscuit Bread Pudding, Granny's - Master Cookbook Recipe # 139

Name: Biscuit Bread Pudding, Granny's - Master Cookbook Recipe # 139
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1 9x9 or 7x11-inch pan
Cuisine: Southern Baking
Ingredients: 5-6 leftover homemade buttermilk biscuits; 4 large eggs; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 12 oz. can evaporated milk (plus 1/2 cup water) OR 2 cups whole milk; 1/2 cup salted butter, melted; 1/2 tsp ground cinnamon (optional); 1/4 tsp ground nutmeg

Granny’s Biscuit Bread Pudding is a classic Southern "make-do" dessert. Because biscuits are denser than sandwich bread, they hold up beautifully to the custard, resulting in a texture that is substantial yet melt-in-your-mouth tender. The hint of nutmeg adds that old-fashioned holiday aroma year-round.

This is recipe #139 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 40 minTotal time: 1 hr 5 min

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Ingredients

5-6 leftover homemade buttermilk biscuits
4 large eggs
1/2 cup brown sugar, packed
1/2 cup granulated sugar
12 oz. can evaporated milk (plus 1/2 cup water) OR 2 cups whole milk
1/2 cup salted butter, melted
1/2 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg

Instructions

Prep Pan: Grease a 9x9 or 7x11-inch baking pan. Crumble your leftover biscuits into the pan, making sure to have a good mix of small and medium chunks.
Make Custard: In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, milk (either the evaporated milk/water combo or whole milk), melted butter, and spices until well blended.
The Soak: Pour the custard mixture evenly over the crumbled biscuits. Let it sit for at least 20 minutes. This is the "Source of Truth" for bread pudding,it allows the biscuits to soak up all that flavor so the center stays moist.
Bake: Place in the oven and bake at 350°F for 40 minutes (or 300°F if using a toaster oven) until the pudding is set and the top is a light golden brown.
Serve: This pudding is wonderful served warm or cold. For the full experience, top it with Vanilla Cream Sauce (Master Cookbook Recipe # 422)!

Notes

Tammy’s Tip: "Now, don't you go rushing that soaking time! Those biscuits need time to drink up that custard. If you bake it too soon, you'll have dry spots. Give it those 20 minutes, and I promise you’ll have the best bread pudding you’ve ever put in your mouth!"