Summer Biscuit Bread Pudding
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Prep Time
10 min
Cook Time
50 min
Yield
8 Servings
Total Time
60 min
Ingredients
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
Topping:
2 cups sliced fresh strawberries
1 cup heavy cream, whipped with 2 teaspoons granulated sugar
Instructions
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.
