Biscuit Bread Pudding

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 

  • Prep Time: 10 minutes minutes
  • Yield: 8 Servings
  • 4 eggs
  • 1 3/4 cups sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp 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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