Best Easy Paula Deen Biscuit Bread Pudding Recipe
Paula Deen is renowned for her delicious Southern comfort food recipes, and one of her standout dishes is her biscuit bread pudding. This recipe takes a classic bread pudding and elevates it to another level with the addition of flaky, buttery biscuits. It’s a perfect dessert for any occasion, and it’s incredibly easy to make. Here’s how you can recreate this delectable treat in your own kitchen.
– 6 large biscuits, preferably homemade or store-bought buttermilk biscuits
– 4 cups of milk
– 1 cup of sugar
– 4 eggs, beaten
– 2 teaspoons of vanilla extract
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of salt
– 1/2 cup of raisins (optional)
– 1/2 cup of chopped pecans (optional)
– Whipped cream or vanilla ice cream, for serving
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cut the biscuits into bite-sized pieces and place them in the greased baking dish.
3. In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
4. If desired, stir in the raisins and chopped pecans.
5. Pour the milk mixture over the biscuit pieces, ensuring that all the biscuits are soaked.
6. Gently press down on the biscuits to make sure they are fully submerged in the milk mixture.
7. Let the mixture sit for about 10 minutes to allow the biscuits to absorb the liquid.
8. Bake the pudding for 45-50 minutes or until golden brown and set in the middle.
9. Remove from the oven and let it cool slightly before serving.
10. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on top.
1. Can I use any type of biscuits for this recipe?
Yes, you can use any type of biscuits, but buttermilk biscuits work best for their rich flavor and fluffy texture.
2. Can I make this recipe ahead of time?
Yes, you can assemble the pudding ahead of time and refrigerate it overnight. Just bake it when you’re ready to serve.
3. Can I use a different type of nuts?
Absolutely! If you’re not a fan of pecans, you can substitute them with walnuts or almonds.
4. Can I omit the raisins?
Of course! The raisins are optional, and you can leave them out if you prefer.
5. How should I store the leftovers?
Store any leftover pudding in an airtight container in the refrigerator for up to three days.
6. Can I freeze this bread pudding?
Yes, you can freeze the bread pudding for up to three months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container.
7. Can I use a different type of milk?
Yes, you can use any type of milk, such as whole milk, almond milk, or soy milk.
8. Can I use gluten-free biscuits?
Yes, you can use gluten-free biscuits to make this recipe suitable for those with gluten sensitivities.
9. Can I use a different sweetener?
Yes, you can substitute the sugar with honey, maple syrup, or any other sweetener of your choice.
10. Can I add other spices to the pudding?
Absolutely! Feel free to experiment with other spices like nutmeg or allspice to enhance the flavor.
11. Can I double the recipe?
Yes, you can easily double the ingredients and bake the pudding in a larger baking dish to serve more people. Adjust the baking time accordingly.
Now that you have the recipe and answers to frequently asked questions, it’s time to indulge in this scrumptious Paula Deen biscuit bread pudding. Enjoy!