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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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