Cinnamon-Raisin Biscuit Bread Pudding Recipe

Biscuit Bread Pudding
Rick McKee


  • 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

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.

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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.


Calories per serving:

282 calories

Dietary restrictions:

Balanced Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 55g 84%
  • Carbs 259g 86%
  • Saturated 20g 101%
  • Fiber 6g 25%
  • Trans 0g
  • Sugars 179g
  • Monounsaturated 20g
  • Polyunsaturated 10g
  • Protein 47g 94%
  • Cholesterol 611mg 204%
  • Sodium 2,491mg 104%
  • Calcium 1,141mg 114%
  • Magnesium 129mg 32%
  • Potassium 1,739mg 50%
  • Iron 9mg 53%
  • Zinc 5mg 32%
  • Phosphorus 1,031mg 147%
  • Vitamin A 465µg 52%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 2mg 122%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 191µg 48%
  • Vitamin B12 4µg 61%
  • Vitamin D 9µg 2%
  • Vitamin E 2mg 10%
  • Vitamin K 5µg 7%
Have a question about nutritional data? Let us know.
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