Biscuits Pudding (Southern-Style Biscuit Bread Pudding)

Biscuits pudding is a wonderfully humble and delicious Southern dessert (or decadent breakfast) that transforms leftover or day-old biscuits into a rich, custardy, and comforting bread pudding. It’s the ultimate “waste not, want not” treat.

Ingredients

• 6-8 large day-old, Southern-style buttermilk biscuits (about 10-12 oz total), torn or cubed

• 2 ½ cups (600ml) whole milk or half-and-half

• 3 large eggs

• ¾ cup (150g) granulated sugar

• 2 teaspoons pure vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• ½ cup (80g) raisins or chopped pecans (optional)

• For the Sauce (Optional but Highly Recommended):

  • 1 cup (240ml) heavy cream or half-and-half

  • ½ cup (1 stick / 113g) unsalted butter

  • 1 cup (200g) packed light brown sugar

  • 1 teaspoon vanilla extract

  • Pinch of salt

Step-by-Step Instructions

1. Prepare the Biscuits & Pan

• Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish.

• Tear or cut your day-old biscuits into 1-inch chunks. Using slightly stale/dry biscuits is key—they will absorb the custard better without turning to mush. Spread the chunks evenly in the prepared dish. Sprinkle with optional raisins or nuts.

2. Make the Custard

• In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is smooth.

3. Soak the Biscuits

• Pour the custard mixture evenly over the biscuit chunks. Press down gently with a spatula to ensure all pieces are submerged.

• Let the mixture soak for 15-20 minutes, occasionally pressing the biscuits down so they soak up the custard like a sponge.

4. Bake

• Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the top is golden brown and puffed, and the center is set (a knife inserted should come out clean, not wet).

• If the top starts browning too quickly, tent it loosely with aluminum foil.

5. Make the Optional Sauce (While Pudding Bakes)

• In a medium saucepan over medium heat, combine the heavy cream, butter, and brown sugar.

• Whisk constantly until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.

• Remove from heat and stir in vanilla and salt. The sauce will continue to thicken as it cools.

6. Serve

• Let the pudding cool for at least 15-20 minutes before serving. It will deflate slightly as it cools, which is normal.

• Serve warm, drizzled generously with the warm buttermilk sauce (now it’s truly decadent!). A scoop of vanilla ice cream is also a fantastic addition.

Key Success Tips

• Stale Biscuits Are Best: Fresh, soft biscuits will become soggy. If your biscuits are fresh, you can dry them out by cubing and baking them on a sheet at 300°F for 10-15 minutes.

• Don’t Skip the Soak: The soaking time is crucial for the custard to penetrate the dense biscuit crumbs.

• The Sauce Makes It: This pudding is good on its own, but the rich buttermilk/cream sauce elevates it to something truly special. It’s often called “Hard Sauce” or “Pudding Sauce” in the South.

• Savory Twist: For a savory breakfast version, omit the sugar, cinnamon, and nutmeg. Use only ¼ cup sugar, and add 1 cup of shredded cheddar cheese and ½ cup of cooked, crumbled breakfast sausage to the custard.

Storage & Reheating

• Store covered in the refrigerator for up to 3 days.

• Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 300°F oven until warmed through.

• The sauce can be stored separately in the fridge and reheated gently in the microwave or on the stovetop.

Enjoy this cozy, economical, and deeply satisfying taste of Southern kitchen wisdom!