Summer Biscuit Bread Pudding - Martha White®
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Summer Biscuit Bread Pudding

Prep Time

10 min

Cook Time

50 min


8 Servings

Total Time

60 min

Summer Biscuit Bread Pudding


For the biscuits, please refer to Martha White’s Buttermilk Biscuits recipe

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


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.

Whisk eggs in a large bowl. Stir in half and half, butter, and vanilla. Gently ladle over and around biscuits.

Bake 45 to 50 minutes or until golden brown. Serve warm with strawberries and whipped cream.