Ma Neeley'S Biscuit Pudding
A comforting biscuit pudding with a sweet vanilla custard, perfect for dessert lovers who enjoy rich, creamy textures with a hint of crunch from crumbled biscuits.
Ingredients
Instructions
- Slice or crumble biscuits in the baking dish.
- Combine sugar, egg yolks, milk, and vanilla in a bowl.
- Pour the mixture over the biscuits in the dish.
- Bake until set; if mixture does not cover the biscuits, add more milk and continue baking.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you have leftover biscuits from breakfast, they make a perfect base for this pudding. You can also add spices like cinnamon or nutmeg for an extra kick. Remember to let the mixture soak into the biscuits for at least 15 minutes before baking for optimal texture.
Serving Suggestions
Serve warm, drizzled with a bit of cream or a scoop of vanilla ice cream for a delicious dessert experience. It pairs beautifully with Banana Muffins(They Will Love Them For Breakfast) for a sweet brunch spread. You can also top it with fresh berries or a dusting of powdered sugar for added visual appeal.
Storage & Reheating
Store any leftover biscuit pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Neeley'S Biscuit Pudding contains roughly 402 calories, with 14g protein, 10g carbohydrates, and 24g fat. It is an excellent source of protein (28% of the Daily Value), iron (22% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of calcium.
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 use store-bought biscuits for this recipe?
Absolutely! Store-bought biscuits work great in this pudding, saving you time and effort. Just make sure they are not overly sweetened, as the sugar in the recipe will provide enough sweetness.
What can I substitute for egg yolks?
If you're looking for an egg-free version, you can use a mixture of 1/4 cup unsweetened applesauce or mashed banana for each egg yolk. This will help maintain the pudding's moisture and binding without compromising flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the biscuit pudding a day in advance. Assemble it, cover it tightly, and refrigerate. Bake it just before serving for the best texture and flavor. If you prefer a cold dessert, try it chilled for a refreshing twist!
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).