Apple Cinnamon Biscuit Bread Pudding

Yield 8

Author The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Cook time

35 Min

Total time

45 Min

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Apple Cinnamon Biscuit Bread Pudding

This is a simple dessert you can make from leftover biscuits. I will freeze leftover baked biscuits and when I have enough, I can make this bread pudding.I first came across a biscuit bread pudding recipe while researching old recipes for work, and it had been printed in one of the Foxfire cookbooks. I used my Apple Cinnamon Biscuits for this, but you can substitute a plain biscuit and add some flavoring.

Ingredients

• 8 Apple Cinnamon Biscuits
• 2 cups white granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1/2 cup melted butter

Instructions

1. Preheat your oven to 375 degrees.
2. In an 8x8 pan or 10 inch skillet, crumble your biscuits into 1 inches or smaller pieces.
3. In a mixing bowl, combine the sugar, eggs, whole milk, heavy cream, and melted butter. Whisk together until well combined.
4. Pour the egg mixture over the crumbled biscuits and stir gently to coat, but not break down the biscuit pieces.
5. Bake for 30-35 minutes or until the top is browned and a knife inserted into the center comes out clean.
6. Serve warm with ice cream, whipped cream, or boiled custard.

Notes:

You can also use plain biscuits and add 1 teaspoon of vanilla to the egg mixture. Spices, nuts, raisins, or coconut are optional add in’s.

Nutrition Facts

Calories

487.57

Fat (grams)

18.02

Sat. Fat (grams)

10.28

Carbs (grams)

82.08

Fiber (grams)

4.52

Net carbs

77.56

Sugar (grams)

72.22

Protein (grams)

4.12

Sodium (milligrams)

214.54

Cholesterol (grams)

110.18

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