Biscuit Bread Pudding (Fresh Milled Flour)
Biscuit Bread Pudding is the perfect way to turn leftover freshly milled flour biscuits into an easy dessert! The biscuits soak up a sweet cinnamon vanilla custard, with chocolate chips and warm homemade caramel sauce spooned over the top.
I can’t believe one of the most amazing desserts I’ve ever eaten started with leftover biscuits! This recipe blows my mind every single time I eat it!
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I made this recipe because I had leftover Fresh Milled Flour Biscuits and wanted a way to use them instead of letting them go to waste. What you all don’t see is that before I publish one of our favorite recipes, I usually make several variations of it. I might add a little more butter, swap oil for butter, try milk instead of water, or, probably the biggest one, test it with different grains! I’m a pretty obsessive recipe developer, LOL!
That means I sometimes end up with a LOT of leftovers. This time, those extra biscuits turned into one of the best desserts I’ve ever made!
The biscuits become soft and tender as they soak up the custard, but still have enough texture that the whole thing doesn’t turn to mush. It’s truly one of the best things I’ve ever eaten! Even my bread pudding-loving husband proclaimed this recipe the BEST he’s ever had and said, “It’s next level amazing!” Yes, my friends, it truly is!
At first I photographed just the bread pudding and was gonna write it up as the caramel sauce is optional. But I decided you really should, you MUST try it with the sauce! It only takes a few minutes to make while the bread pudding is baking and is sooooo good served warm over the top!
What Bread Is Best for Bread Pudding?
Bread pudding is traditionally made with sturdy, slightly stale bread like French bread, brioche, or challah because it can soak up the custard without completely falling apart.
Being from Kentucky, I’ve eaten my fair share of bread pudding over the years, and sadly, I’ve never really liked it! But bread pudding was about the only thing I could think of to make with my leftover biscuits besides freezing them, so I decided to create my own version.
Well, let me tell you, this one blew my apron off! LOL! The biscuits soak up all that cinnamon vanilla custard and become incredibly soft and tender as they bake. I may never make bread pudding with regular bread after this!
What you’ll love about this biscuit pudding
Recipe Ingredients:
You’ll need the following ingredients to make this biscuit bread pudding recipe
- Biscuit Bread Pudding
- Leftover fresh milled flour biscuits
- Semisweet chocolate chips
- Whole milk
- Eggs
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Salt
- Butter
- Caramel Sauce
- Brown sugar
- Butter
- Heavy cream
- Vanilla extract
Ingredient Notes:
- Fresh Milled Flour Biscuits: I use my Whole Wheat Biscuits made with freshly milled soft white wheat. Leftover biscuits work perfectly here because they have had time to dry out a little and soak up all that custard.
- Whole milk: I recommend whole milk for the rich, creamy custard.
- Heavy cream: Use heavy cream for the caramel sauce. It gives the sauce its smooth, rich consistency.
How to make bread pudding:
Step 1: Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
Step 2: Place 5 cups of torn biscuits in the prepared baking dish. Sprinkle the chocolate chips evenly on top of the biscuit pieces.
Step 3: In a large bowl, whisk together the milk, eggs, granulated sugar, cinnamon, vanilla, salt, and melted butter until well combined.
Step 4: Pour the custard evenly over the biscuits. Gently press the biscuit pieces into the custard so they are covered with liquid.
Step 5: Let the bread pudding sit for 12 to 15 minutes to allow the biscuits to absorb the custard. The biscuits should be thoroughly moistened with some custard still visible between the pieces, but they should not be floating in liquid.
Step 6: Bake uncovered for 43 to 48 minutes, or until the center is set but still soft. If the top begins to brown too quickly, loosely tent with aluminum foil for the remaining baking time. The bread pudding will continue to set as it cools.
Step 7: While the bread pudding is baking, add the brown sugar and butter to a small saucepan. Cook over medium-low heat, stirring until the butter is melted and the mixture is smooth.
Step 8: Slowly stir in the heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
Step 9: Remove the caramel sauce from the heat and stir in the vanilla.
Step 10: Let the bread pudding rest for 10 to 15 minutes before serving. Spoon the warm caramel sauce over each serving.
How Do You Know When Biscuit Bread Pudding Is Done?
The center should be set but still soft when the bread pudding comes out of the oven. You don’t want to bake it until the center is completely firm because it will continue to set as it cools. An internal temperature of about 160°F in the center is a good target for the egg-based custard.
If the top is getting too brown before the center is ready, loosely tent the baking dish with aluminum foil and continue baking.
PRO TIP:
Don’t skip the 12 to 15 minute soak before baking! Fresh milled flour biscuits need time to absorb the custard. You want the biscuits thoroughly moistened with a little custard still visible between the pieces, but they shouldn’t be floating in liquid.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days. Store the caramel sauce separately in an airtight container in the refrigerator.
Reheating: Microwave individual servings until warm, then warm the caramel sauce separately and spoon it over the top.
Freezing: You can freeze bread pudding for up to 2 months. Let it cool completely, then wrap individual portions tightly before freezing. Thaw overnight in the refrigerator and reheat gently. For the best texture, I recommend enjoying this fresh or refrigerated rather than frozen.
Additions and Substitutions:
ADDITIONS:
- Nuts: Sprinkle chopped pecans or walnuts throughout the biscuits for a little crunch.
- Extra chocolate: Add a few extra chocolate chips over the top before baking if you really love chocolate.
SUBSTITUTIONS:
- Chocolate chips: Milk chocolate or dark chocolate chips can be used instead of semisweet, or you can leave them out completely.
- Biscuits: This recipe was developed using my Whole Wheat Biscuits made with freshly milled flour. I haven’t tested it with other biscuit recipes, so the amount of custard needed may vary.
FAQs about this Fresh Milled Flour Bread Pudding
Can I use freshly baked biscuits?
I don’t recommend using freshly baked biscuits for this recipe.
Can I leave out the chocolate chips?
Absolutely. You don’t need to change anything else in the recipe if you leave them out. I love having chocolate in every single bite! That’s why I leave them on the top and not mixed in, but it’s optional.
Why is my bread pudding still soft in the center?
It should be soft when it first comes out of the oven. Let it rest for 10 to 15 minutes before serving so the custard has time to finish setting.
Can I make the caramel sauce ahead of time?
Yes. Store it covered in the refrigerator, then gently reheat it before serving. If it thickens too much in the refrigerator, a small splash of heavy cream can help loosen it back up.
What can I serve with this Biscuit Bread Pudding?
This one is best served warm with warm caramel sauce spooned over the top. Honestly, it doesn’t need anything else! If you really want to go all out, add a scoop of vanilla ice cream on top!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group, Fresh Milled Flour Happiness. I love seeing what you’re baking!
Biscuit Bread Pudding (Fresh Milled Flour)
Equipment
Ingredients
Biscuit Bread Pudding
- 5 cups leftover fresh milled flour biscuits (448 g) torn into roughly 1-inch pieces
- 1/2 cup semisweet chocolate chips
- 2 1/4 cups whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter melted
Caramel Sauce
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
- Place the torn biscuits in the prepared baking dish. Sprinkle the chocolate chips evenly throughout the biscuit pieces.5 cups leftover fresh milled flour biscuits (448 g),1/2 cup semisweet chocolate chips.
- In a large bowl, whisk together the milk, eggs, granulated sugar, cinnamon, vanilla, salt, and melted butter until well combined. 2 1/4 cups whole milk,4 large eggs,3/4 cup granulated sugar,2 teaspoons ground cinnamon,2 teaspoons vanilla extract,1/4 teaspoon salt,2 tablespoons butter.
- Pour the custard evenly over the biscuits. Gently press the biscuit pieces into the custard so they are evenly moistened.
- Let the bread pudding sit for 12 to 15 minutes to allow the biscuits to absorb the custard. The biscuits should be thoroughly moistened with some custard still visible between the pieces, but they should not be floating in liquid.
- Bake uncovered for 43 to 48 minutes, or until the center is set but still soft. If the top begins to brown too quickly, loosely tent with aluminum foil for the remaining baking time. The bread pudding will continue to set as it cools.
- While the bread pudding is baking, add the brown sugar and butter to a small saucepan. Cook over medium-low heat, stirring until the butter is melted and the mixture is smooth. 1/2 cup packed brown sugar,4 tablespoons butter.
- Slowly stir in the heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. 1/2 cup heavy cream.
- Remove the caramel sauce from the heat and stir in the vanilla. 1 teaspoon vanilla extract.
- Let the bread pudding rest for 10 to 15 minutes before serving. Spoon the warm caramel sauce over each serving.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.