Old Fashioned Bread Pudding Recipe
As an Amazon Associate I earn from qualifying purchases.
This old-fashioned bread pudding recipe is like a warm, comforting hug in a bowl. It’s packed with sweet spices, plump raisins, and a hint of coconut, giving it a special twist. But what really makes it stand out are the buttermilk biscuits. They soak up all the delicious flavors and add a tender, slightly tangy bite to every spoonful.
When you dig in, you’ll experience a delightful mix of textures. The inside is soft and custardy, while the edges are just a bit crispy and golden. It’s the kind of dessert that brings back memories of family gatherings and cozy moments around the table.
This bread pudding isn’t just a sweet treat; it’s a taste of tradition and comfort. It’s a simple, classic recipe that never goes out of style. One taste and you’ll know why it’s been cherished for generations.
This dessert recipe is the spitting image of the bread pudding they used to serve at Cracker Barrel in the old days. Like its counterpart, my traditional bread pudding is overflowing with delicious ingredients, like buttermilk biscuits, sweetened coconut flakes, raisins, and cinnamon. Together, they make a bread pudding that’s so flavorful and delicious!
Now, while most bread pudding recipes use stale bread, we’re working with buttermilk biscuits (it’s the Southern way, of course). You’re going to have to make them. I’ll share some recipes with you in a minute that will give you the amount you need for the dish and you’ll still have a few to eat to keep your strength up while we make the rest of the dish.
Ingredients Needed To Make Old Fashioned Bread Pudding
- Biscuits
- Sweetened flaked coconut
- Raisins
- Milk
- Eggs
- Sugar
- Salt
- Cinnamon
- Vanilla
Helpful Kitchen Tools
Biscuit Recipes
Take a moment, if you will, to join me in light and fluffy biscuit appreciation. If you’re wearing a hat, now is one of those times where you take it off and hold it over your heart. These are the three-ingredient biscuits. I have other biscuit recipes, too, because biscuits are kinda like shoes to a Southern woman, different occasions call for different ones. You can see my tender buttermilk biscuits here and my hoe cake recipe is here, which is basically a big old giant biscuit. No, my hoe cake is not made with cornmeal. Some are and that’s fine. Mine isn’t and that’s fine, too.
How to Make Old Fashioned Bread Pudding
Crumble about 1/3 of your biscuits into an ovenproof bowl or
Top with half of your coconut.
Unless you are a coconut hater.
In that case, wave a little air over it in this part just to say you did something and then skip to the next step.
Top with half of your raisins.
1/3 of your crumbled biscuits.
Then remaining coconut and remaining raisins…
And the rest of the biscuits.
Now, beat together your eggs, milk, sugar, salt, cinnamon, and vanilla.
Oh, wait! Save 2 tablespoons of sugar but add all of the rest.
Pour the over everything in your bowl/baking dish.
Sprinkle two tablespoons of sugar over the top.
Bake at 350 for one hour, or until lightly browned on top.
Serve warm. Mama likes hers with a good quality scoop of vanilla ice cream but I like mine on its own.
Either way you go, this old fashioned bread pudding is like a little bit of heaven in a bowl.
How To Store Bread Pudding
- In even better news, leftover bread pudding will last in an airtight container in your fridge for up to 5 days.
- You can also freeze individual portions in freezer-safe containers for up to three months. Thaw overnight in the fridge and then reheat in the microwave.
Commonly Asked Questions
What if I’m not a fan of coconut?
No worries! You can absolutely leave out the coconut. You don’t need to replace it with anything else. Just pretend it’s not there, and your bread pudding will turn out just fine. We all have our ingredient preferences, and there’s room for all tastes at the table.
How can I enhance the flavor of my bread pudding for dessert?
There are several delightful options! You can drizzle some maple syrup or caramel sauce over the pudding, add a dollop of whipped cream, or even top it off with a scoop of vanilla ice cream.
Can I use non-dairy milk in this pudding recipe?
Absolutely! You have the option to use non-dairy milk, making it a versatile choice for various dietary preferences.
Are there any variations I can try with this old-fashioned bread pudding recipe?
Certainly! You can switch out the raisins for dried cranberries for a different flavor profile. If you’re feeling the fall vibes, consider adding spices like ground cloves, ginger, and nutmeg alongside the cinnamon already in the recipe. For a dessert-style twist, substitute the raisins with mini chocolate chips. And if you’re a fan of nuts, try sprinkling some chopped walnuts on top along with the sugar.
Can I change the type of sugar used for the topping?
Absolutely! You can switch out the white sugar for dark or light brown sugar to give the topping a more caramelized flavor. It’s a simple tweak that can add a whole new dimension to your bread pudding.
Here are more fabulous pudding recipes:
- Frozen Banana Pudding Cups
- How To Make Rice Pudding Southern-Style by Mama Reed
- Easy Homemade Banana Pudding with Meringue Topping
- Vanilla Wafer Pudding Recipe With Pineapple
- Chocolate Vanilla Wafer Pudding
- Banana Bread Pudding Sundae
Ingredients
- 2 cups crumbled leftover biscuits see post for recipes
- 3/4 cup sweetened flaked coconut see post if you don't like coconut
- 1/2 cup raisins
- 4 cups milk
- 2 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
- Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.2 cups crumbled leftover biscuits, 3/4 cup sweetened flaked coconut, 1/2 cup raisins
- In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.4 cups milk, 2 eggs, 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract
- Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.3/4 cup sugar
- Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.
Nutrition
“When a thought takes one’s breath away a lesson on grammar seems an impertinence.”
~T.W. Higginson
I have always loved the bread pudding at Cracker Barrel. Whenever we get a new server I have them ask their store manager for bread pudding, still have not gotten any. I have sent many e-mails to the corporate headquarters and still no bread pudding.
Thanks for the pattern ( that is what my Grandma always called her recipes!). I will give it a try this weekend. It is really cold in WI and a nice warm bowl of bread pudding with vanilla bean ice cream will be tasty while we watch the Packers !
Just made a bread pudding 2 days ago,never thought of making it with biscuits will be trying this recipe next!!!
I can’t wait to hear how you like it Kathy!!
I was accused the other day of talking like “that Christy girl” since I got so many of my friends going to your site! I had not had bread pudding for some time many years ago and after a church breakfast, we were given 10 full sheet pans of biscuits to distribute. Well, I pulled out Mom’s recipe, just like yours but no coconut and we made pans of bread pudding for Wednesday night supper at church. Not one serving left! I never had Cracker Barrel recipe but have had a lot of Golden Corral when we had one here in town. They made theirs from either dinner rolls or breakfast cinnamon rolls. I love using the latter ones to do it. Living by myself, I rarely eat a whole recipe so put the leftovers in the freezer and when I have enough to make a batch of bread pudding, take them out. I hate going to a restaurant where everyone says they love the bread pudding and they have baked loaves of bread and soaked the whole loaf in the custard and rebaked and sliced it. That is NOT the bread pudding like yours and mine! And, I detest bourbon sauce over it.
Thank you so much Cheryl, I appreciate you sharing my site more than you will ever know!!!! ~HUGS~
Hey! I was just wondering if I bake up some frozen buttermilk biscuits instead of making them homemade, will this recipe turn out as good?
Thanks!
It should work just fine Courtney!!
I love bread pudding. I have made lots of versions with different breads, but never with biscuits. And that sounds divine! This may be the best one yet! I’m going to make your recipe this weekend.
I love your posts and recipes Christy, as well as your down to earth style and nurturing spirit. You put me in mind of my beloved Grandmama. Let us all not worry about the grammar police. This is REAL life, not school. Being genuine and sincere are far more important.
THank you so much Jayson!!! I can’t wait to hear how you like the bread pudding!!
Made the bread pudding yesterday and it is delicious, I’ve already eaten over half of it! I really like the texture. And the coconut is a nice addition. The only thing I did different was, I added some pecans alongside the coconut and raisins. It gave it a nice little crunch. So very good, thanks for the great recipe Christy.
I am so glad to hear that you liked it Jayson!!! Ohhh, I bet it was good with the pecans, great thinking!!
I loved to read. I would go to the library while Daddy would get car parts for his repair shop. I would have an harmful of books. I love reading about your family. I love bread pudding but have only found it with bread. Biscuits would not last long enough to become bread pudding.
Thank you Patricia, I love having you here!!
Christy, I remember the first time I ate bread pudding that wasn’t my mom’s. I thought I was going to gag. I thought what the heck is this made with? Bread?!? I had never had such a thing. When I was a kid, my mom would make “Pudding from Leftovers.” I swear to you, that is the title of the recipe card I pulled out. She would somehow stash cookies, cakes, doughnuts, anything sweet in the freezer. How she hid it from us, I don’t know. When she had enough, she made her depression version of bread pudding. It is topped off with a “sauce.” I would love for you to try her recipe & see how it measures up. Here it is:
Pudding from Leftovers
Take old cookies, cakes, etc (NO frosting). Grease a casserole. Put cookies, etc in another bowl. Heat milk hot, but not boiling. Pour over cookies. Be sure it is wet. (Have enough milk so it’s wet.) Mix in an egg. Pour into greased casserole dish. Bake @ 350 for about 30 minutes. Make sauce to put on top.
Pudding Sauce
1/4 lb butter
3 Tbsp flour
1 C sugar
1/4 C water
1/4 C canned milk (Remember this is a depression era recipe. Canned milk was cheaper than regular milk)
Nutmeg to taste
Melt butter over low heat. Mix flour & sugar together. Stir into melted butter slowly. Add milk, water & nutmeg to taste. Cook until creamy.
Hi Jill, would like to make your ” Pudding Sauce” ,
Is the canned milk, called Evaporated milk? Or Sweetened Condensed milk?
Thanks a bunch, Grace
I love hearing about how each family had a different style of bread pudding!!! I will have to try it, thank you for sharing!!!
Grace, it’s Evaporated Milk. This sauce is so good, you will love it!