Biscuit Pudding Recipe

Name: Biscuit Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large eggs, lightly beaten; 2 c. milk; 1 c. sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. vanilla extract; 3 c. crumbled biscuits; 1/2 c. raisins (optional); 1 stick butter; 1 c. Bisquick; 3/4 c. sugar; 1 c. milk; 1/4 tsp. cinnamon; 4 Tbsp. juice from canned peaches; 1 large can sliced peaches (Freestone are best)

Servings: persons

2 large eggs, lightly beaten
2 c. milk
1 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
3 c. crumbled biscuits
1/2 c. raisins (optional)
1 stick butter
1 c. Bisquick
3/4 c. sugar
1 c. milk
1/4 tsp. cinnamon
4 Tbsp. juice from canned peaches
1 large can sliced peaches (Freestone are best)

1
Preheat oven to 350u00b0.
2
In large black skillet, melt butter in oven until completely melted.
3
Remove skillet and swirl around butter so that bottom and sides are covered.
4
In separate mixing bowl, put all remaining ingredients and mix gently.
5
Pour mixture into skillet with butter.
6
Do not stir!
7
Bake for 30 to 45 minutes until crust is golden.
8
Serve plain or with vanilla ice cream. Transfer leftovers to airtight container.
9
Reheat in microwave. Better the next day!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggs, lightly beaten, 2 c. milk, 1 c. sugar, 1 tsp. ground cinnamon, and more.

Yes, Biscuit Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit Pudding

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