Old-Fashioned Biscuit Bread Pudding Recipe: A Delicious Twist on Classic Pudding

Ingredients

For this lovely biscuit bread pudding, you will need:

• 4 cups of old-fashioned biscuits, crumbled
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/2 cup raisins (optional)
• 2 tablespoons melted unsalted butter

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
2. Prepare biscuit mixture: Evenly put crumbled biscuits into greased baking dish.
3. Combine wet ingredients: In a large mixing bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon and ground nutmeg until smooth throughout.
4. Add raisins: If desired add raisins into wet mixture.
5. Pour over biscuits: Pour liquid mixture evenly over crumbled biscuits in baking dish so all pieces are well soaked.
6. Rest mixture: Let it sit for about 15 minutes so that the liquid can be absorbed by the biscuits completely.
7. Bake: Drizzle melted butter on top. Bake in preheated oven for 45-50 minutes or until set and golden browned on top.
8. Cool and Serve: Take out from oven then cool down a bit before serving. This pudding can be enjoyed warm or at room temperature dressed up with a scoop of vanilla ice cream if desired.

This biscuit bread pudding recipe uses an easy method to bring back the flavors of an old-time favorite dessert, making it perfect anytime.

Ingredients for Biscuit Bread Pudding

What Do You Need to Make Biscuit Bread Pudding?

In order to make biscuit bread pudding, you’ll need the following components:

• 8 cups stale or day-old biscuits, crumbled
• 2 cups milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup raisins (optional)
• 2 tbsp melted unsalted butter

These ingredients come together for a deliciously decadent dessert that is timeless in its appeal.

How should I prepare leftover biscuits for pudding?

1. Crumble the biscuits: Start by crumbling the left-over biscuits into small, rough pieces. You can use your hands or put them in a plastic bag and crush them gently using a rolling pin.
2. Dry the biscuits: If they are fresh, try drying them slightly so that they can better absorb the liquid mixture. To do this, spread out the crumbled biscuits on a baking sheet and bake at low heat (about 250°F) for about 10-15 minutes until they become more dry and brittle.
3. Measure how much you have: You will need around eight cups worth of crumbled biscuits, according to the recipe. Make sure that you have enough to make it right.
4. Mix with liquid: Next, follow the instructions in the recipe to combine milk with cream cheese or any other wet ingredient used in making pudding base from crumbs.

With these steps at hand, one can easily change leftover biscuits into delicious bread pudding made out of old/stale bread, thereby avoiding wastage.

The Way to Create a Conventional Bread Pudding from Biscuits

1. Preheat the Oven: Preheat your oven to 350°F (175°C) so that it’s ready when you’ve assembled the pudding.
2. Make the Custard Blend: Whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg in a big mixing bowl until they are fully mixed.
3. Add Biscuits: Into custard blend, gently fold crumbled biscuits and raisins (if using). Let sit for 10-15 minutes hence that biscuits can absorb liquid.
4. Grease Baking Dish: Softly grease a 9×13-inch baking dish using melted unsalted butter therefore pudding does not stick to it.
5. Move Into Baking Dish: Pour biscuit-custard mix into prepared baking dish and spread out evenly with a spatula or the back of a spoon.
6. Bake: Put pan over middle rack of preheated oven; bake for 45-50 minutes or until top is golden brown and toothpick inserted into center comes out clean.
7. Cool & Serve: Remove from heat; allow cooling slightly before serving as this will help set custard and enhance flavors – about 10 minutes.

Can any type of biscuits be used for bread pudding?

Using Buttermilk Biscuits

Yes, buttermilk biscuits can be used for bread pudding. Their slightly tangy taste and soft interior make them excellent at absorbing the custard mixture. Just follow the same steps as above, but ensure that you crumble up enough buttermilk biscuits into it while they’re soaking in the custard so that there’s some texture left when finished.

Can You Use Stale Biscuits?

Yes, stale biscuits are perfect for bread pudding – using stale or day-old ones is often suggested because fresh biscuit dough can become too mushy after being soaked in all that liquid! The drier nature of these aids their absorption ability, resulting in a well-balanced moistness throughout the pudding. To use stale biscuits, follow along with everything else I mentioned just now about how to prepare them properly before throwing them into this glorious mixture of ours – trust me on this one!

What About Homemade Biscuits?

Homemade biscuits work wonders when creating a delicious batch of bread pudding. Being able to choose exactly what flavors and textures go into your dessert is something only possible with fresh baked goods like these! You could even add herbs or cheeses if desired, which would really bring out different tastes within this final dish we call heaven on earth.. Also, since they’re made from scratch right here at home, they guarantee tenderness once moistened by our creamy custards, thus making for an incredible blend of richness & flavorfulness every bite brings forth.. So all you gotta do now is take those homemade babies apart (as shown previously), then soak ‘em real nice in some eggy, sugary milk stuff before baking them off until golden brown around their edges – simple as pie!

Recipe Tweaks for Biscuit Bread Pudding

Adding Raisins and Nuts

One thing you can do to take your biscuit bread pudding up a notch is to add raisins and nuts. They boost natural flavor and texture in desserts. Besides being naturally sweet, raisins also give a chewy feel, while nuts such as walnuts, pecans, or almonds bring about a nice crunchy element along with an earthy taste. All you have to do is include half a cup each of chopped nuts and raisins in the crumbled biscuits before pouring over the custard mixture. Don’t forget that evenness ensures uniformity of taste throughout the pudding. This addition not only improves the flavor profile of your bread pudding but also creates an interesting contrast against its smooth custard base.

Incorporating Chocolate Chips

Another way to make biscuit bread pudding more delicious is by adding chocolate chips. This gives the dessert a luxurious twist, which melts during baking, forming pockets of gooey sweetness that go well with those biscuits soaked in custard. To achieve this, simply mix one cupful of either semi-sweet or dark chocolate bits with crushed-up biscuits before introducing a custard blend. Make sure all parts are equally covered so that every bite has balanced flavors, not just some being too chocolaty while others lacking enough richness due to uneven distribution. Apart from making it richer overall, such inclusion also provides a warm, comforting touch while still remaining a classic favorite among many people.

Making Caramel or Vanilla Sauce Topping

For additional layers of taste on top your biscuit bread pudding recipe, try making caramel or vanilla sauce topping.

Caramel Sauce: Begin by heating up granulated sugar (one cup) inside a pan over medium heat and stirring until fully melted into rich amber color; then carefully pour in heavy cream (half cup) while stirring constantly because mixture will boil vigorously at this point; once everything has been mixed well together remove from heat source before adding unsalted butter (two tablespoons) plus pinch salt – mix until smoothness achieved then let cool slightly prior to drizzling over bread pudding.

Vanilla Sauce: In another pan, combine whole milk (one cup), heavy cream (half cup), and granulated sugar (half cup); warm this mixture on the stove until steaming begins; meanwhile whisk together three egg yolks in separate bowls, gradually pouring small amount hot milk into them while whisking continuously so as not curdle eggs; pour back into saucepan cook until thick enough that it coats spoon’s back then remove from fire & stir pure vanilla extract (teaspoon). Leave aside for some minutes before serving with bread pudding.

Both of these sauces will give your biscuit bread pudding a richer texture and take the taste experience to another level.

How to Warm Up and Keep Biscuit Bread Pudding

The Best Ways of Reheating Leftover Pudding

To retain the good taste of your remaining biscuit bread pudding, you need to follow these steps when warming it up:

1. Oven Reheating: Set the oven at 350°F (175°C). Put the bread pudding in an oven-safe dish. Then, cover it using aluminum foil to prevent drying out. Bake for 15-20 minutes or until warmed throughout. This method of reheating helps in maintaining moisture within the pudding and ensures even heating.
2. Microwave Reheating: To save time, a microwave can be used instead. Take some part of the bread pudding and put it on a plate that is safe for microwaves. Cover with another plate or use a microwave-safe cover so as to trap steam. Heat on medium power for 1-2 minutes or until completely warm. Be careful not to overheat as it can make the pudding dry and rubbery.
3. Stovetop Reheating: If you prefer this method, place your bread pudding into a saucepan, then add a little milk/cream, which will help restore its moisture content. Warm gently over low-medium heat while stirring occasionally until heated through. Such a way does not alter the consistency of puddings much because they remain creamy after being reheated.

These methods are good enough to warm up any kind of leftover biscuit bred pudding so that it tastes as good as new again!

Is Bread Pudding Freezable?

Yes, it is possible to freeze bread pudding for longer preservation and consumption at a later date. Here’s how:

1. Cool Down the Pudding: Ensure that your bread pudding has completely cooled off before freezing so as to prevent the formation of condensation or ice crystals, which may affect its texture.
2. Divide into Portions: For easier defrosting and reheating, cut the bread pudding into individual servings.
3. Wrap and Store: Wrap each piece with cling film or aluminum foil tightly then put them inside resealable freezer bags or airtight containers; this will help protect against freezer burn while maintaining quality.
4. Label and Date: Always remember to mark the package with a clear description such as “bread pudding”, followed by the date of storage – this acts as a reminder on when it was preserved.

Bread pudding can be stored in the freezer for about 2-3 months. When ready to eat, let thaw overnight inside the fridge then reheat using any of methods mentioned above. By following correct freezing procedures as well as reheating techniques, one can still enjoy good flavors even if biscuits were kept over an extended period.

Storage Tips for Biscuits and Pudding

Proper storage is crucial to maintain the quality and freshness of your biscuits and pudding. Here are some expert tips:

Biscuits

1. Room Temperature Storage:

• To keep biscuits fresh for up to 2-3 days, store them in an airtight container at room temperature. Ensure the container is sealed to prevent them from becoming stale.

2. Refrigeration:

• If you need to store biscuits for longer, place them in the refrigerator in an airtight container. This can extend their freshness by an additional week. Reheat biscuits before serving to restore their original texture.

3. Freezing:

• For prolonged storage, biscuits can be frozen. Wrap each biscuit individually in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 2-3 months and should be thawed at room temperature before reheating.

Pudding

1. Refrigeration:

• Pudding should always be stored in the refrigerator in an airtight container. Homemade pudding can last for 3-4 days under refrigeration. Cover the top with plastic wrap to prevent a skin from forming.

2. Freezing:

• Freezing pudding is possible but may affect its texture. If you choose to freeze pudding, place it in individual portions in airtight containers. Thaw in the refrigerator, and be aware that you may need to stir it vigorously to restore some of its creamy consistency.

By following these storage tips, you can ensure that your biscuits and pudding remain fresh and enjoyable for as long as possible.

Biscuit Bread Pudding Nutritional Information

Caloric Content and Macronutrient Breakdowns

According to the best current internet sources, Biscuit Bread Pudding has different nutritional contents depending on how it is made. However, an average serving (about 150 grams) of Biscuit Bread Pudding contains approximately:

• Calories: 350-400 kcal
• Carbohydrates: 50-55 grams
• Protein: 6-8 grams
• Fat: 12-15 grams

These values may change due to ingredient variation like biscuits type, added sugars or toppings and sauces used. Always check the recipe or packaging for accurate nutrition facts.

Vegan and Gluten-Free Options

Modifying Biscuit Bread Pudding to be vegan and gluten-free involves making some changes to the usual recipe. Dairy milk can be substituted with almond, soy or oat milk in most cases of vegan alternatives. Eggs that give pudding its custardy texture can be replaced by flaxseed meal mixed with water or other commercial egg replacers. Most supermarkets stock gluten-free and vegan varieties of biscuits.

Here are a few examples of a typical vegan and gluten-free Biscuit Bread Pudding:

• Calories: 300-350 kcal
• Carbohydrates: 45-50 grams
• Protein: 5-7 grams
• Fats:10-12 grams

All nutritional values listed are approximate and may vary depending on the specific ingredients used in each individual recipe. For best results, refer to the packaging labels on the products chosen or consult a specific recipe for detailed information.

Frequently Asked Questions (FAQs)

Q: What is an old-fashioned biscuit bread pudding?

A: An old-fashioned biscuit bread pudding is a recipe where day-old or leftover biscuits are combined with eggs, milk, brown sugar and spices; after baking it becomes rich and tasty dessert served warm mainly with whipped cream or syrup on top.

Q: Can I use leftover biscuits to make biscuit pudding?

A: Yes! Using up stale bread rolls as an ingredient for making delightful dishes like this one prevents wastage while giving them new life in the form of yummy treats such as biscuits-and-gravy style casserole – perfect for breakfast or brunch!

Q: How do I make bread pudding with biscuits?

A: For making bread pudding using biscuits, you will have to tear the biscuit pieces into a large bowl. Mix thoroughly with eggs; add milk, brown sugar and spices then pour everything into a baking dish before placing inside oven heated at 350 degrees until set.

Q: What ingredients are typically used in a biscuit pudding recipe?

A: Commonly shared items among recipes include left over rolls from yesterday’s dinner which should be cut up small enough so they can easily fit together but not too tiny that they become mushy during cooking process. Also required are eggs, milk (any kind), teaspoonful of vanilla extract plus ground cinnamon or nutmeg if desired; optional extras may consist dried cranberries etcetera mini chocolate bits.

Q: How long do I need to bake the biscuit pudding?

A: Biscuit pudding is usually baked for about 40-50 minutes at 350 degrees. After cooking, you can let it sit for a little while to set.

Q: Can I put fruits or any other mix-ins in my biscuit pudding?

A: Indeed, dried cranberries or raisins as well as mini chocolate chips or nuts and so on can be put into the biscuit pudding in order to make it more tasty and interesting texturally.

 Q: How should I keep the remaining biscuit pudding?

A: The left-over biscuit pudding should be placed in an air-tight container and stored in the refrigerator for three days maximum. Before serving, warm it up in either a microwave oven or an oven.

Q: What are some other biscuit recipes I can try?

A: Besides biscuit pudding, you might want to give breakfast biscuits, cheddar biscuits, or sweet honey biscuits a whirl. These recipes use baked biscuits in various tasty and imaginative ways.

Q: Is there any nutrition information available for biscuit pudding?

A: Nutrition facts for biscuit pudding can change depending on the specific ingredients and amounts used. However, generally, it is a heavy dessert because of eggs, milk, and sugar combined together, so eat with caution.

Q: What can I serve with biscuit pudding?

A: Even though biscuit pudding is yummy alone however it could be served with whipped cream on top, dusted powdered sugar all over or even having some scoops of vanilla ice cream alongside.