Biscuit Pudding
User Reviews
4.8
Biscuit Pudding
Description
This Biscuit Pudding recipe starts by crumbling buttermilk biscuits and combining them with milk, eggs, vanilla extract, sugar, and melted butter to form a mushy batter that bakes into a creamy custard-like dish. An optional meringue topping made from beaten egg whites and sugar is spooned over the pudding before baking, resulting in a golden, airy finish that contrasts with the dense pudding beneath. If you prefer no meringue, adding butter halfway through baking creates a simple rich surface.
The baking process retains moisture inside, giving the pudding a soft texture where the biscuits partially dissolve but still provide body. Vanilla adds subtle aroma while the sugar balances the savory biscuit base. The pudding can be served slightly warm or cooled, depending on preference.
This versatile pudding suits breakfast or dessert and can be made ahead. Leftovers keep well refrigerated for several days and reheat gently in the oven or microwave. Omitting the meringue makes it suitable for freezing, improving convenience for make-ahead meals. Store-bought frozen buttermilk biscuits work well, simplifying preparation.
Ingredients
For the meringue (optional):
- 3 egg white
- 1 tablespoon sugar
For the pudding:
- 6 buttermilk biscuit may need up to 8 biscuits depending on their size, leftover
- 2 cups milk whole
- 2 egg whole
- 1 teaspoon vanilla extract
- ½ cup sugar
- 4 tablespoons butter melted, plus additional for greasing the baking dish
Instructions
- Preheat the oven to 325 degrees.
- (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.
- In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
- Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – not too thin, not too thick.
- Transfer the pudding to a well-buttered round casserole or baking dish. Top with the meringue, if using.
- Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
- Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.
- Remove from the oven and allow to cool before serving.
Notes
- Using the meringue topping adds a light, fluffy texture and enhances the presentation.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
- For freezing, omit the meringue, cool completely, and freeze in a suitable container for up to three months.
- Reheat refrigerated or thawed pudding in a low oven or microwave until warmed through.
- If fresh biscuits are unavailable, frozen buttermilk biscuits can be used with good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 317kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 391mg | 16% |
| Potassium | 231mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 445IU | 9% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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