Old-Fashioned Biscuit Pudding

Old-fashioned biscuit pudding in a square glass baking dish

The Spruce Eats / Abbey Littlejohn

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
430 Calories
14g Fat
64g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 430
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 132mg 44%
Sodium 437mg 19%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 11g
Vitamin C 0mg 1%
Calcium 262mg 20%
Iron 2mg 13%
Potassium 243mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an old-fashioned biscuit pudding with vanilla, eggs, and milk. It is a moist and flavorful vanilla bread pudding but made with leftover biscuits instead of bread. It's also super easy, and uses many staples you will likely have on hand.

Some of you will have fond childhood memories of this pudding, but even if you have never heard of it, you have to appreciate our grandparents' or great-grandparents' creative use of leftover biscuits. And the pudding is delicious.

Serve this pudding with maple syrup, a dessert sauce, or whipped cream. Feel free to add about 1/2 teaspoon of ground cinnamon and some raisins to this tasty biscuit pudding.

This is a great way to use leftover biscuits, and some people even make extra biscuits to keep some on hand for this dish.


  • 4 leftover biscuits, torn into pieces

  • 2 teaspoons butter, melted, plus more for the dish

  • 2 cups milk, divided

  • 1 cup sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for old-fashioned biscuit pudding gathered

    The Spruce Eats / Abbey Littlejohn

  2. Heat the oven to 350 F and butter a shallow 2-quart baking dish.

    Butter in a glass baking dish

    The Spruce Eats / Abbey Littlejohn

  3. Put the biscuits in a large bowl and add 1 cup of milk. Let stand for about 5 to 10 minutes or until the biscuits have softened.

    Biscuit pieces with milk in a large glass bowl

    The Spruce Eats / Abbey Littlejohn

  4. With a fork, stir in the sugar and 1 of the eggs, mixing to blend well. Add the remaining eggs, 1 egg at a time, mixing after each addition. 

    Biscuit, milk, sugar, egg, mixture in a glass bowl

    The Spruce Eats / Abbey Littlejohn

  5. Add the melted butter, vanilla, and the remaining milk, and blend well.

    Biscuit, milk, egg, butter and vanilla mixture in a glass bowl

    The Spruce Eats / Abbey Littlejohn

  6. Pour the mixture into the prepared baking dish.

    Old-fashioned biscuit pudding mixture in a square glass baking dish

    The Spruce Eats / Abbey Littlejohn

  7. Bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Let the pudding cool.

    Baked old-fashioned biscuit pudding in a square glass baking dish

    The Spruce Eats / Abbey Littlejohn

  8. Slice the pudding into squares or wedges and serve with syrup or a dessert sauce. Enjoy.

    Old-fashioned biscuit pudding in a glass baking pan with piece of biscuit pudding on a white plate

    The Spruce Eats / Abbey Littlejohn


There are many ingredients that would make for delicious adds to this recipe beyond the classic move of adding raisins and ground cinnamon. This pudding would also be delicious with the zest of an orange and a cup of dried cranberries. Make it spiced for the fall and use ground cloves, ginger, and/or nutmeg, along with cinnamon. Try it with mini chocolate chips for a whole new taste. Sprinkle some chopped walnuts on top, and sprinkle the biscuit pudding with confectioners' sugar before serving.

Additionally, this biscuit pudding can be made with non-dairy milk.

How to Store and Freeze Old-Fashioned Biscuit Pudding

This pudding will keep in the fridge for three to four days, as long as it's covered. Reheat slices in the microwave or reheat the pudding in the oven at 350 F for about 10 minutes until warm.

Biscuit pudding will also keep in the freezer for two to three months. It works especially well if you freeze the slices individually by wrapping them well first. Allow the slices to thaw in the fridge, or reheat them in the oven or the microwave until warmed through.

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