Biscuit Bread Pudding


Blue Willow Inn founder Louis Van Dyke gave us this recipe as a great way to make use of leftover biscuits. It’s good with bread, too; but biscuits give it a true-South flavor.

Blue Willow Inn Roadfood review:

4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins

Preheat oven to 350 degrees.

In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Add butter and milk. Beat well.

Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Put it into an ungreased 13x9x2-inch pan.

Bake 40-45 minutes until brown.

Serve warm. Lemon sauce or bourbon sauce are good toppings.

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