Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

I have not tried tis recipe. I found it here on recipezaar on the message boards. It was posted by Danielle Michalski. Howard Paige explains that years ago, African Americans could only afford homemade biscuits rather than the white bread that the more affluent enjoyed. When the biscuits went stale, the inventive cook turned them into a wonderful dessert.

Ingredients Nutrition

Directions

  1. Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
  2. Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.
Most Helpful

I have been looking for a bread pudding recipe made with left over biscuits. My Mama used to make one that could be sliced with a knife and held in your hand to eat. The only times I made it, she was there to tell me what to put in and how much. I didn't write it down and now she is gone. This recipe may come close if I leave out the nutmeg, cinnamon and fruit. Mama's recipes were in her head. Fortunately, my older sister measured each ingredient and wrote it down while Mama made a bananna pudding so we have that recipe. Anyone who tried it agrees, it is the best they ever had.

Jane T. January 27, 2015

This was a perfect way to use up the biscuits I slightly over baked :P The only thing I did differently was cut the amount of sugar in half (one cup, instead of two) and it was perfect! Sweet enough on it's own but also very good with a little bit of warm maple syrup drizzled on top :)

Kristin Bishop March 16, 2016

This is the best use of left over biscuits ever! Really delicious, this was my first attempt at bread pudding; but my future son in law, who loves bread pudding, tried it and said it's very good! Thank you so much for sharing this great dish, it's definitely a keeper :-)

Debi M. September 08, 2015