Use leftover breakfast biscuits to make Biscuit Pudding for dessert. This is a delicious, economical, and very old-fashioned southern recipe.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Ingredients
For the meringue (optional):
3egg whites
1tablespoonsugar
For the pudding:
6leftover buttermilk biscuitsmay need up to 8 biscuits depending on their size
2cupswhole milk
2whole eggs
1teaspoonvanilla extract
½cupsugar
4tablespoonsbuttermelted, 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
While a meringue is optional, I do highly recommend it. The meringue makes a lovely, fluffy topping for the biscuit pudding.
Keep any leftovers tightly covered and stored in the refrigerator for up to four days. To freeze, omit the meringue; cool completely and store in a freezer-safe container for up to three months. Reheat leftover or thawed biscuit pudding in a low oven or in the microwave oven until warmed through.
If you don't have homemade biscuits, simply use some of the excellent frozen biscuits on the market. My personal preference is Mary B’s brand buttermilk biscuits.