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Buttermilk Biscuit Bread Pudding with Salty Caramel Sauce

Two servings of moist Buttermilk biscuit bread pudding covered in a thick, glossy caramel sauce on a white plate.
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Use your leftover buttermilk biscuits to make this rich, gooey bread pudding dessert, topped with a simple, salty caramel sauce for a complex sweet finish.

Ingredients

Scale
  • 6 cups leftover buttermilk biscuits, torn into 1-inch pieces
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup chopped pecans (optional)
  • For the Caramel Sauce: 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly butter a 9×13 inch baking dish.
  2. Arrange the torn biscuit pieces evenly in the prepared baking dish. Sprinkle the pecans over the biscuits if you are using them.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined. This creates your custard base.
  4. Slowly pour the custard mixture evenly over the biscuits in the baking dish. Gently press down on the biscuits to help them soak up the liquid.
  5. Let the pudding stand for 20 minutes to allow the biscuits to fully absorb the custard.
  6. Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, make the caramel sauce. Combine 1 cup sugar and water in a medium, heavy-bottomed saucepan over medium heat. Do not stir.
  8. Cook the sugar mixture without stirring until it turns a deep amber color. This takes about 8 to 10 minutes. Watch it closely to prevent burning.
  9. Remove the pan from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously).
  10. Whisk in the butter pieces one at a time until smooth. Stir in the sea salt.
  11. Let the caramel sauce cool slightly. Serve the warm bread pudding drizzled generously with the salty caramel sauce.

Notes

  • If your biscuits are very fresh, you may need to let them soak for an extra 10 minutes before baking.
  • This recipe is a great way to use up day-old biscuits.
  • You can substitute buttermilk for milk in the custard for extra tang, if desired.

Nutrition

Find it online: https://carlacooking.com/buttermilk-biscuit-bread-pudding/