Old-fashioned bread pudding
Instructions:
This is one of the most delicious bread puddings I’ve ever had and
it’s truly Southern in that it uses leftover buttermilk biscuits as the base.
If you’d like, though, you can make frozen Southern-style biscuits and
crumble those up instead. I love to serve this hot from the oven with a
scoop of vanilla bean ice cream.
2 cups crumbled leftover biscuits
¾ cup sweetened flaked coconut
½ cup raisins
4 cups milk
2 eggs
¾ cup sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
8 servings
- Preheat the oven to 350°F and grease a 2-quart ovenproof casserole dish.
- Layer one third of the crumbled biscuits, half of the coconut, half of the raisins, one third of the crumbled biscuits, and the remaining coconut and raisins in that order.
- End with the remaining crumbled biscuits. In a large bowl, mix all the other ingredients together, reserving 2 tablespoons sugar. Pour over the biscuits. Sprinkle the 2 tablespoons sugar over the top and bake for 1 hour.
- Serve hot with ice cream.