Biscuit Bread Pudding

Biscuit Bread Pudding

Biscuit Bread Pudding

Directions

  1. Cut baked biscuits into approximately 1/2 to 3/4-inch cubes.
  2. Mix biscuit cubes, butter, cinnamon, and raisins into large mixing bowl; deposit into lightly sprayed 2-inch full steam table pan.
  3. Mix eggs, sugar, vanilla, and salt in separate mixing bowl with whisk until well blended.
  4. Add heated milk slowly to egg mixture, and mix well; pour into pan.
  5. Sprinkle nutmeg evenly on top and allow to rest 30-35 minutes before baking.
  6. Bake as directed below until golden brown and serve warm.

Ingredients

  • 2 tsp cinnamon, ground
  • 1 tsp nutmeg, ground
  • 1 cup Nature's Best Dairy® Butter, unsalted, melted
  • 12 Nature's Best Dairy® Egg(s), large, whole
  • 6 cups Nature's Best Dairy® Milk, hot (160°F)
  • 18 Pillsbury™ Southern Style 2.2-ounce Biscuit Dough
  • 1 cup raisin(s)
  • 1 tsp salt, kosher
  • 1 1/3 tbsp vanilla extract, pure
  • 1 1/2 cups West Creek® Sugar, Granulated

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