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Biscuit Bread Pudding

Biscuit Bread Pudding

This rich, old-fashioned custard dessert is made simple with Pillsbury® biscuits.


  • 12 Pillsbury® Grands!® frozen buttermilk biscuits (from 16 ounce bag)
  • 8 eggs
  • 4 1/2 cups milk
  • 2/3 cup sugar
  • 2/3 cup raisins
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • Caramel topping, warmed, if desired

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  1. Heat oven to 350 degrees F.
  2. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
  3. Meanwhile, generously spray twelve 10-ounce custard cups or twelve 4 1/2 x 1 1/4-inch disposable foil tart pans with cooking spray.
  4. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla extract; mix well.
  5. Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand for 5 minutes.
  6. Divide biscuit mixture evenly among custard cups.
  7. Bake 20 to 25 minutes or until set.
  8. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate.
  9. Drizzle with warm topping.

Prep Time: 20 Min | Total Time: 1 Hr 15 Min | Yield: 12 servings

High Altitude (3500-6500 ft): Follow High Altitude directions on bag when baking biscuits. Gradually stir 1/4 cup all-purpose flour into ingredients in step 2. Bake 25 to 30 minutes.

Recipe and photo credit (used with permission): Pillsbury