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Biscuit Bread Pudding

This Biscuit Bread Pudding recipe is a spin on classic bread pudding. It’s comforting, rich, and delicious. Use up leftover biscuits in this easy dessert recipe.

Can You Make Bread Pudding With Biscuits?

Yes! And it’s absolutely delicious. You simple use biscuits in place of any other stale or day-old bread. The recipe isn’t much different at all, but the outcome is a little more dense, but a little more buttery and rich, which makes it perfect for dessert! But of course if you don’t have biscuits, check out my recipe for classic Bread Pudding!

What makes this recipe truly special is the simple yet perfect combination of soft biscuits soaked in a quick custard mixture. The biscuits absorb the flavors of the custard, resulting in an indulgent dessert that is perfect for any occasion.

Elements Of Old- Fashioned Biscuit Pudding:

  • Biscuits. The great thing about any bread pudding or in this case biscuit pudding, is it uses day-old bread. Of course you can make biscuits especially for this recipe, but let them sit out so they dry out a bit. This is what will absorb the custard. If your biscuits are too fresh, your pudding will be too soggy. 
  • Custard. The custard element to this recipe is SO easy. It’s only eggs, milk, cream and vanilla extract. You can also use half and half instead of the mixture of whole milk and heavy cream.
  • Add-Ins. I add in chocolate chips to my Biscuit pudding, but you can omit them or get creative with the favors you add. 
  • Toppings. I love topping my warm Biscuit Bread Pudding with vanilla ice cream, but you can sprinkle on some powdered sugar, top it with whipped cream, or enjoy it plain. 
Scooping out Biscuit Bread Pudding topped with chocolate chips


The full ingredients list and recipe can be found HERE. I partnered with Imperial Sugar for this recipe.

  • Whole milk
  • Heavy cream
  • Large eggs. Make sure they aren’t extra large as that will change the consistency of the custard. 
  • Vanilla extract. You could even use vanilla beans in this along with a teaspoon of vanilla as a real flavor booster!
  • Granulated sugar
  • Day-old biscuits
  • Semi-sweet chocolate chips
biscuits on a plate

What Kind Of Biscuits Do You Use For Bread Pudding?

Any kind! You can use homemade biscuits, canned biscuits, frozen biscuits…any biscuit works as long as it’s baked and less than fresh. I avoid the “flaky layers” style biscuits, because I find classics biscuits just absorb more liquid, but if that’s what you have, they will work!

How to Make Biscuit Bread Pudding

I made a video that I shared on both TikTok and Instagram, so be sure to check that out. But the steps are really easy! 

Step 1: Cut, tear or crumble the biscuits into bite-sized pieces (1/2- inch-ish size). Place the pieces into a 8×8 baking dish coated with nonstick spray. You want the pan to be filled 3/4 of the way full. The number of biscuits you use will depend on their size. I typically use between 6 and 7 biscuits.

Step 2: Whisk together the milk, cream, eggs, and vanilla.

Step 3: Pour the milk mixture evenly on top of the biscuits and press them down into the mixture, so the pieces all get absorbed with milk. If there are too many biscuits or you skip this step you will end up with dry bites as well as places where there is too much custard. 

day old biscuits torn into pieces soaking in an egg custard mixture and topped with chocolate chips before going in the oven to bake.

Step 4: Sprinkle the chocolate chips all over the top evenly, pressing them down into the mixture.

Step 5: Let it rest. You will need to allow the unbaked biscuit pudding to sit for 20 minutes before baking. This gives all the biscuits plenty of time to absorb all that custard mixture. Use this time to preheat your oven. 

Step 6: Bake the biscuit pudding for 45 minutes, until a toothpick come out clean when inserted in to the center.

Bread pudding made with biscuits and topped with chocolate chips baked in an 8x8 pan.

Step 7: Let it cool for 10 minutes before serving in a bowl or on a plate with your topping of choice!

Recipe Variations:

This is a great base recipe that you can really make your own. Here are a few ideas on how to change the flavor profile:

  • Flavor adjustments: You can add in some cinnamon or a pinch of nutmeg to the custard mixture or even pumpkin pie spice. This can make Biscuit pudding a fantastic fall dessert.
  • Add Ins: You can swap out the chocolate chips for dried fruit, like raisins, dried cranberries, or dried cherries to name a few. Chopped nuts are another great option, or even use white chocolate instead of semi-sweet. 
  • Toppings: Like I mentioned Ice cream is my go-to topping, but you can also drizzle on some hot fudge/chocolate sauce, caramel sauce, or a fruit sauce too. Wet walnuts are a delicious and unique option on biscuit pudding as well. 
  • Skip the topping and melt 1/4 cup of butter in the microwave. Drizzle the melted butter on top of the biscuit pudding for a real old-fashioned spin. A little honey on top makes it even better!
a piece of bread pudding made with biscuits on a plate topped with ice cream with a spoonful taken out

Storage Instructions

Store this biscuit bread pudding covered airtight in the refrigerator for up to 3 days, or in the freezer for up to 30 days for best freshness. Thaw it out in the refrigerator before serving. 

To reheat: Use the microwave for a single serving, or cover the pan with foil and heat at 350°F for 10 – 15 minutes.

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A piece of Biscuit Bread Pudding on a plate with ice cream

Biscuit Bread Pudding

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 – 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This spin on classic bread pudding is made with day old biscuits. Buttery, rich, and best served warm with ice cream, Biscuit Pudding is a family favorite dessert recipe. 


  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 67 day-old biscuits, cut or broken into 1/2– inch pieces (*see note)
  • 1/2 cup semi-sweet chocolate chips
  • Serve with whipped cream or vanilla ice cream


  1. Coat an 8×8 pan with nonstick spray and set aside.
  2. In a medium bowl whisk together the milk, cream, eggs, vanilla, and sugar.
  3. Place the biscuits into the prepared pan and pour the egg mixture evenly over the biscuit pieces. Press the biscuits into the liquid, so every piece absorbs the milk mixture. Sprinkle the chocolate chips on top and let this rest for 20 minutes before baking.
  4. Preheat the oven to 350°F. 
  5. Bake for 40 – 45 minutes, until the center is set and a toothpick inserted comes out clean.


*The size of your biscuits will depend on how many you need to use. You will need to fill up your 8×8 pan 3/4 of the way full. You want all your biscuits to be able to absorb the liquid, so if you have too many in there and they can’t be pressed down into the milk mixture to absorb it you will end up with dry pudding. Alternately, you don’t want too few biscuits, as your pudding will be too wet and eggy. 

Store airtight in the refrigerator for up to 3 days. 

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