Cinnamon-Raisin Biscuit Bread Pudding Recipe


Nutrition

Cal/Serving: 287
Daily Value: 14%
Servings: 6

Balanced
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated3g17%
Trans0g0%
Carbs44g15%
Fiber1g4%
Sugars31g0%
Protein8g16%
Cholesterol102mg34%
Sodium415mg17%
Calcium191mg19%
Magnesium22mg6%
Potassium302mg9%
Iron2mg9%
Zinc1mg5%
Phosphorus174mg25%
Vitamin A288IU6%
Vitamin C0mg1%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg20%
Niacin (B3)1mg5%
Vitamin B60mg5%
Folic Acid (B9)32µg8%
Vitamin B121µg10%
Vitamin D2µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Biscuit Bread Pudding
Rick McKee

This bread pudding is the comfort food of childhood. The heady aroma of cinnamon makes it hard to wait for this dish to come out of the oven. As with any casserole, the timing is dependent on the shape of the casserole dish — a deep one will take longer than a shallow one. Whole milk, as in any good pudding or biscuit, is needed.

Click here to see The Perfect Christmas Dinner.

INGREDIENTS

  • Butter or cooking spray, for greasing the pan
  • 2 cups Rachel's Very Beginner's Cream Biscuits, torn or cut into ½-inch pieces
  • ½ cup raisins
  • 2 cups milk
  • 3 large eggs
  • ½ cup light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

DIRECTIONS

Preheat the oven to 350 degrees.

Grease a 2-quart casserole dish and add the biscuit pieces. Lightly mix in the raisins.

Beat the milk and eggs in a separate bowl. Stir in the sugar, cinnamon, vanilla, and salt. Pour the mixture over the biscuit pieces. Let the casserole sit about 30 minutes. (Alternatively, pour the casserole ingredients into a large resealable plastic bag and refrigerate overnight.)

When ready to bake, make a water bath by placing a clean tea towel in the bottom of a large shallow baking pan. Move the filled baking dish to the towel-lined pan and pour boiling hot water into the pan until the water reaches halfway up the side of the baking dish. Carefully move the water bath with the baking dish to the oven. Bake for 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve.

Recipe Details

Adapted from Southern Biscuitsby Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2011)

Servings: 6

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