Best Cold Biscuit Pudding Recipes
COLD BISCUIT PUDDING
Do you ever wonder what to do with leftover biscuits? Well wonder no more!! My mother-in-law passed this recipe on to me. She learned it from her mother. I am honored every time I prepare this as it brings back so many memories for my husband. And it is soooooo good!! Enjoy!
Provided by Dana Moore AKA: Southern Gals Cook
Categories Other Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
- 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
- 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.
MAMA'S COLD BISCUIT PUDDING
My grandmother made biscuits every morning for breakfast and after a few days she would use what was left for one of my favorite desserts. I don't make to many biscuits from scratch so I use packaged and bake them especially for this dessert.
Provided by Elaine Kolpack
Categories Puddings
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Bake and completely cool biscuits. Cut each biscuit into four even pieces. Place into a large mixing bowl. Mix milk, sugar, eggs, salt and cinnamon (nutmeg) until well blended. Pour over biscuit pieces and allow to biscuits to absorb as much liquid as possible. Fold in raisins. Pour into a 9x13 buttered baking dish. Drizzle melted butter over pudding/biscuit mix.
- 2. Bake until knife inserted into pudding comes out clean. Serve warm with or without choice of sauce (below). 350 degrees for 45-60 minutes.
- 3. VANILLA, LEMON OR NUTMEG SAUCE In a saucepan mix together 1 cup sugar and 2 tablespoons cornstarch. Gradually stir in 2 cups boiling water. Boil 1 minute stirring constantly. Stir in 4 tablespoons butter. Add for vanilla sauce; 1 teaspoons vanilla, for lemon sauce; 2 teaspoons lemon juice with 1 tablespoon lemon zest or for nutmeg sauce; 2 teaspoons nutmeg. Keep warm until ready to serve.
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