Biscuit Bread Pudding with Vanilla Cream Glaze
Serves: 8–10
Prep: 15 min | Bake: 40–45 min
INGREDIENTS
Bread Base
- 2 cans (16 oz each) refrigerated buttermilk biscuits
- ¾ cup granulated sugar
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- Pinch of salt
Custard Mixture
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 cup brown sugar (packed)
- 2 tbsp melted butter
- 1 tbsp vanilla extract
Optional Add-Ins (Highly Recommended)
- ½ cup chopped pecans or walnuts
- ½ cup raisins or chopped dates
- ¼ cup shredded coconut
VANILLA CREAM GLAZE
- 1 cup powdered sugar
- 3–4 tbsp milk or cream
- 1 tsp vanilla extract
- 1 tbsp melted butter
INSTRUCTIONS
Prep the Oven
- Preheat oven to 350°F (175°C)
- Grease a 9×13 baking dish
Prepare the Biscuits
- Cut biscuits into quarters or large cubes
- Place in a large bowl
- Toss with granulated sugar, cinnamon, nutmeg, and salt
- Add optional nuts or fruit if using
Make the Custard
In a bowl, whisk together:
- Milk
- Heavy cream
- Eggs
- Brown sugar
- Melted butter
- Vanilla extract
Assemble
- Spread biscuit pieces evenly in baking dish
- Slowly pour custard over the top
- Press gently so everything is soaked
- Let sit 10 minutes for max creaminess
Bake
- Cover loosely with foil
- Bake 25 minutes
- Remove foil, bake another 15–20 minutes
- Top should be golden, center soft but set
Make the Glaze
Whisk together:
- Powdered sugar
- Milk/cream
- Vanilla
- Melted butter
Finish
- Pour glaze over warm pudding
- Let melt into every crevice
SERVING TIPS
- Serve warm
- Add vanilla ice cream or whipped cream
- Drizzle with caramel sauce for extra indulgence
VARIATIONS
- Pumpkin Spice Version: Add ½ cup pumpkin puree + 1 tsp pumpkin spice
- Apple Version: Add 1½ cups diced sautéed apples
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese before baking