Cold Biscuit Pudding Recipes

Steps:

• 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
• 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
• 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.

Steps:

• 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
• 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
• 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

Steps:

• Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
• Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
• Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
• Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

Steps:

• 1. Bake and completely cool biscuits. Cut each biscuit into four even pieces. Place into a large mixing bowl. Mix milk, sugar, eggs, salt and cinnamon (nutmeg) until well blended. Pour over biscuit pieces and allow to biscuits to absorb as much liquid as possible. Fold in raisins. Pour into a 9x13 buttered baking dish. Drizzle melted butter over pudding/biscuit mix.
• 2. Bake until knife inserted into pudding comes out clean. Serve warm with or without choice of sauce (below). 350 degrees for 45-60 minutes.
• 3. VANILLA, LEMON OR NUTMEG SAUCE In a saucepan mix together 1 cup sugar and 2 tablespoons cornstarch. Gradually stir in 2 cups boiling water. Boil 1 minute stirring constantly. Stir in 4 tablespoons butter. Add for vanilla sauce; 1 teaspoons vanilla, for lemon sauce; 2 teaspoons lemon juice with 1 tablespoon lemon zest or for nutmeg sauce; 2 teaspoons nutmeg. Keep warm until ready to serve.

Steps:

• Preheat oven to 350°. Beat eggs with 1 cup milk. Add sugar, and beat to dissolve. Then add remaining milk and vanilla. Beat well. Pour in greased 9x13-inch dish. Crumble biscuits into it; lightly press into milk. Dot with butter or margarine and sprinkle nutmeg over all. Bake at 350° for 50-60 minutes until as brown as you like it. Note: Can be baked in 2 medium-size baking pans, or halved for 1 medium-size pan.