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10 min.
50 min.
8 servings

Summer Biscuit Bread Pudding


  • Martha White® "hot Rize®" Biscuits
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, beaten
  • 3 cups half and half
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract


  • 2 cups sliced fresh strawberries
  • 1 cup heavy cream, whipped with 2 teaspoons granulated sugar

Preparation Directions

  1. HEAT oven to 350ºF. Split each biscuit in half horizontally. Arrange biscuits, split side up, in a circular pattern in a 10-inch cast iron skillet. Sprinkle brown sugar evenly over biscuits. Sprinkle granulated sugar over brown sugar.
  2. WHISK eggs in large bowl. Stir in half and half, butter and vanilla. Gently ladle over and around biscuits.
  3. BAKE 45 to 50 minutes or until golden brown. Serve warm with strawberries and whipped cream.

Nutritional Information Per Serving

Serving Size (1/8), Calories 350 (Calories from Fat 160), Total Fat 18g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 90mg, Sodium 250mg, Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 29g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 40%, Calcium 15%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.