Old Fashioned Bread Pudding Recipe
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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
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Hi Christy,
I am behind in my visiting, so I don’t know if you’ll see this. My Mom (gone before I was 30) use to make what she called “pony bread”. I have asked my Aunts but they don’t recall it. I know my mom use to make a big batch of oatmeal (sweeten) and on days when the 5 kids didn’t eat it all she would use the leftovers in what I think must have been biscuit dough, baked in a skillet as one big ball or loaf. It was very yummy. Since your better at this stuff than me, can you come up w/ a recipe?
Whenever I need a lift & have time I call up Southern Plate, so thank you for being there!
Oh, GRACIOUS DAY !! Had never heard of using biscuits in bread pudding, but just HAD to try it. Didn’t have raisins, but had dates. Now, dates are quite sweet, so I cut the amount in half and went ahead and cut the amount of sugar in half and left all the rest of the ingredients in the recipe alone and it was HEAVENLY !!! Getting ready to make more biscuits so I can make more pudding. YUM !!
That sounds fabulous Debbie 🙂 Now I am going to have to try it with dates!
Received a copy of “Come Home to Supper” for Christmas from my daughter, Maxine, who is also a big fan of yours.
I remember my Mother making “Puffs”, which was fried biscuit dough. This with syrup and butter was a big treat for supper on Sunday night. Can you come up with the recipe?
I check all your posts. Thanks so much.
I will have to be thinking on this and see what I can come up with Enzell. I hope you are enjoying the book!!!
Christyy, did you ever come up with this recipe-that sounds so good?
Just had my first serving. Wow! This is so good. Thank you. I love your recipes because they are easy to make, budget friendly and my children love them.
I am so glad that you liked it Kate!! I always try to use ingredients that most people have on hand. I know how aggravating it can be to want to make a recipe and have to run to the store for the majority of ingredients and then having a ton of something left because you will only use it that one time. 🙂
Christy, you have such a sweetness about you, thanks for listening to people’s heart’s instead of looking at their words.
Hugs to You.
Christy, Have you ever had Chocolate Bread Pudding? Just use chocolate chips in place of the raisins and when it comes out of the oven; top it with a chocolate confectioners sugar icing just drizzled on top. The old Bon Aire Restaurant that used to be in Huntsville on Meridian street, before the interstate went through that intersection, served it many years ago. It was good!