Biscuit Pudding

Barbara Howard


This recipe was given to me by a friend at Church. An old fashioned biscuit pudding with vanilla, eggs, and milk. For extra flavor, add a little cinnamon, nutmeg and some raisins to this biscuit pudding.


★★★★★ 2 votes

40 Min


  • 4 large
  • 2 c
  • 1 c
  • 1 tsp
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    vanilla extrace
  • 3 c
    crumbled biscuits*
  • 1/2 c
  • 2 tsp

How to Make Biscuit Pudding


  1. Preheat oven to 350 degrees.
    Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
  2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
  3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.

Printable Recipe Card

About Biscuit Pudding

Course/Dish: Other Breakfast Puddings

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