I spied this recipe in the fall issue of The Baking Sheet and knew immediately that I had to make it. I was so fascinated by the idea of using biscuits in bread pudding that I couldn’t stop thinking about it!
Let’s talk a bit about the biscuit portion of this biscuit pudding. I whipped up a batch of my usual Buttermilk Biscuits to use in the pudding. While it might be nice to use leftover biscuits, you’ll need the whole recipe. For simplicity’s sake, you can absolutely use biscuits that weren’t made from scratch. That’s completely up to you.
I decided to use a combination of apples and pears, as I had both sitting on my kitchen counter. A survey of my pantry found some lovely dried cranberries. So, in they went as well. You can change the fruits to suit your tastes or to accommodate what’s in season.
Quinn and I both really liked this. You’ll be surprised by how much flavor the biscuits add. The cinnamon and nutmeg are perfect spices for this, too. And, it really couldn’t be simpler to make. I made this on a lazy Saturday by baking the biscuits in the morning and then making the pudding later in the day.
Maybe the best part about it is that it’s just as good for breakfast as it is for dessert. It can be served warm or even straight from the refrigerator. If you want to dress it up, add some ice cream or whipped cream. But, it’s really just perfectly lovely all on its own.
- 3 cups crumbled biscuits*
- 1 tablespoon unsalted butter, melted
- 1 cup peeled and diced cooking apples
- 1 cup peeled and diced pears
- 1/2 cup dried cranberries
- 2 cups milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Grease a 9-inch square baking pan or a shallow 2-quart baking dish.
Place the crumbled biscuits in a large bowl. Drizzle the melted butter over them. Add apples, pears, and cranberries. Stir to combine.
In a separate bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Pour mixture over the biscuit mixture. Stir until moistened.
Transfer to prepared pan. Set aside and preheat the oven to 350°.
When the oven is heated, bake the pudding for 40 minutes, or until a knife inserted into the center comes out clean.
Serve warm or cold.
*A full recipe of Buttermilk Biscuits will give you the right amount of crumbled biscuits.
Recipe adapted from The Baking Sheet.