Bread Pudding("A Real Treat Made With Leftover Biscuits")
Creamy bread pudding with raisins and warm cinnamon, perfect for a comforting dessert using leftover biscuits. Ideal for family gatherings or cozy weekends.
Ingredients
Instructions
- Beat together eggs, milk, sugar, cinnamon, vanilla, and salt in a mixing bowl.
- Add dry bread and raisins to the egg mixture, ensuring they are well coated.
- Pour the mixture into a greased baking dish.
- Bake at 325°F (163°C) for 40 to 45 minutes or until a knife inserted in the center comes out clean.
- Allow the bread pudding to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk or adding a splash of bourbon or rum to the egg mixture. If you're short on dry bread, stale bagels or croissants can make excellent substitutes. You can also experiment with different add-ins like chocolate chips or nuts, which complement the sweetness. For a twist, try pairing this dish with coconut flakes for a tropical touch.
Serving Suggestions
Serve the bread pudding warm, optionally drizzled with a simple vanilla sauce or a scoop of vanilla ice cream for added creaminess. It pairs beautifully with a side of fresh berries or a dollop of whipped cream. For a delightful brunch, consider serving it alongside a fresh fruit salad or a slice of Aunt Ella's Pumpkin Bread to create a comforting spread.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-45 seconds or until warmed through. For a crispy top, reheat in the oven at 350°F (175°C) for about 10-15 minutes. Serve warm for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding("A Real Treat Made With Leftover Biscuits") contains roughly 659 calories, with 10g protein, 112g carbohydrates, and 15g fat. It is an excellent source of vitamin C (50% of the Daily Value), iron (39% of the Daily Value), and calcium (34% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1594mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the eggs in this recipe?
Yes, for a vegan version, you can use flax eggs or a commercial egg replacer. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Keep in mind that the texture may differ slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).