New life for day-old biscuits

White Chocolate Raspberry Biscuit Bread Pudding; image courtesy of White Lily® Flour

While many dishes lend themselves to simply being reheated, stale biscuits or an excess of cranberries will likely go uneaten. Solution – biscuit bread pudding.

White Lily Flour developed this recipe for White Chocolate Raspberry Biscuit Bread Pudding several years ago as a way to use up leftover biscuits, and we swear by it during the holiday season. It’s actually so good it warrants making extra biscuits just for the pudding. You can easily substitute the raspberries for whatever extra fruit you have on hand (or none at all) or use milk or dark chocolate instead of white.


White Chocolate Raspberry Biscuit Bread Pudding
Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hr 15 min
Yield: 8 servings

Ingredients
No-Stick Cooking Spray
White Lily® Light and Fluffy Biscuits
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar

Instructions
HEAT oven to 325°F. Coat 9 1/2- inch deep dish pie plate with no-stick cooking spray. Slice biscuits in half horizontally. Arrange, split side up, in a circular pattern in prepared pie plate. Arrange raspberries randomly over biscuits.

MICROWAVE baking chips in uncovered microwave-safe bowl on MEDIUM HIGH power for 1 minute and 15 seconds. Stir. If necessary, microwave at 15 second intervals, stirring just until melted. Combine milk and cream in medium saucepan. Bring to a boil over medium heat. Whisk eggs, egg yolks and sugar in large bowl. Gradually whisk in hot milk mixture and melted baking chips until blended.

LADLE egg mixture gently over biscuits until almost full, pressing down slightly to submerge. Let stand 20 minutes. Add remaining egg mixture as biscuits absorb liquid. Bake uncovered 45 to 50 minutes or until firm and knife inserted 2 inches from edge comes out clean.

Watch the recipe come together here.

Published November 27, 2019