Bread Pudding with Leftover Biscuits just got a slow cooker makeover—and y’all, it’s a game changer.
This cozy, make-ahead Southern-style biscuit dessert recipe transforms leftover biscuits into something downright magical. And now, you can make it without turning on the oven. Just toss everything in your slow cooker or Crock Pot and let it work its sweet, creamy magic while you go about your day.
When I was testing this recipe, my husband (who loves dessert) quietly devoured the entire thing in a week. A whole week of sneaking spoonfuls from the fridge. That’s how you know it’s good.
Jump to:
- A quick look at the recipe
- Why you’ll love this leftover biscuit recipe
- Ingredient notes and smart swaps
- How to make the best Leftover Biscuits Bread Pudding
- What to serve with bread pudding with biscuits
- Fun twists and tasty variations
- Shortcut to supper (time-saving tips)
- Storing and reheating (keep it fresh!)
- Supper and then some (reimagining leftovers)
- Make it ahead (plan and prep tips)
- Bread Pudding with Leftover Biscuits FAQs (common questions answered!)
- Pro tips for foolproof results for this leftover biscuit recipe
- Try this recipe and let me know what you think
- Leftover Biscuit Bread Pudding Recipe (Southern Style)
A quick look at the recipe
- ✅ Ready in: 4 hours (slow cooker on low)
- 🛒 Ingredients: 13 simple ingredients for the bread pudding and sauce
- 🍽️ Serves: 8
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this leftover biscuit recipe
- Set it and forget it! This slow cooker bread pudding is effortless.
- Perfect way to use leftover biscuits—no waste, all reward for this leftover biscuit dessert.
- Rich and custardy with warm spices and optional bourbon sauce.
- Flexible flavors—add nuts, fruit, or whatever your heart desires in this easy Southern dessert recipe with biscuits.
- This holiday dessert recipe is great for special occasions, potlucks, or “just because.” It is also make-ahead friendly, like my Lemon and Blackberry Tart recipe.
Ingredient notes and smart swaps
You need these ingredients to make this easy Southern dessert. The recipe card below provides a complete list of all ingredients and measurements.
- Leftover biscuits – You’ll need about 4 cups crumbled (4–5 biscuits). Stale biscuits work best!
- Whole milk + heavy cream – This combo makes it ultra rich and creamy.
- Sugar – Granulated sugar works great, but brown sugar adds a deeper flavor.
- Eggs – The backbone of your custard.
- Spices – A classic blend of cinnamon and nutmeg brings warm, cozy vibes.
- Vanilla extract – Don’t skip it!
- Raisins or chopped pecans – Optional, but they add nice texture and flavor. You can substitute Craisins for the raisins.
- Melted butter – Adds richness.
Bourbon sauce: Made with butter, brown sugar, cream, and bourbon (or vanilla for a non-boozy version). It's optional but HIGHLY recommended.
How to make the best Leftover Biscuits Bread Pudding
Slow cooker instructions
- Lightly grease a 2.5-quart slow cooker insert with butter or nonstick spray.
- Place crumbled biscuits in a large bowl. In another bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over the biscuits and let them soak for 10–15 minutes. Stir in Craisens, raisins, or pecans if using.
- Pour the mixture into your slow cooker bowl and drizzle the melted butter over the top.
- Top the slow cooker with a double layer of paper towels to absorb any moisture and cook on LOW for 2.5 to 3.5 hours or on HIGH for 1.5 to 2 hours until the center reaches 160°F to 175°F and is set but still soft and the edges are golden. Keep an eye on it toward the end so it doesn’t overcook—every slow cooker’s a little different!
- While it cooks, melt butter in a saucepan over medium heat. Stir in brown sugar, cream, and salt. Simmer for 2–3 minutes, remove from heat, then stir in bourbon or vanilla.
- Serve warm with a generous drizzle of sauce (or straight from the slow cooker with a spoon—we don’t judge).
Optional oven instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish.
- Follow all the same prep steps, then bake for 35–40 minutes until golden and set.
What to serve with bread pudding with biscuits
- A scoop of my Pralines and Cream Ice Cream or Bourbon Ice Cream
- A dollop of whipped cream
- Instead of the bourbon sauce, you could add a drizzle of maple syrup for breakfast vibes
This dessert can be served straight from the slow cooker bowl and is a fabulous addition to holiday brunch tables or potluck dessert spreads!
Fun twists and tasty variations
- Apple cinnamon version: Stir in chopped apples and a splash of apple cider or juice.
- Southern peachy: Add fresh or canned chopped peaches and a dash of almond extract to this Crock Pot bread pudding.
- Holiday twist: Add dried cranberries and orange zest.
- Chocolate chip delight: Swap raisins for mini chocolate chips for a kid-approved version.
- Sweet potato or cornmeal version: Use leftover sweet potato biscuits or cornmeal biscuits.
Shortcut to supper (time-saving tips)
- Use store-bought biscuits if you don’t have leftovers—let them dry out uncovered first.
- Make ahead custard mix and store in the fridge overnight.
- Double the bourbon sauce and freeze some for your next dessert emergency.
Storing and reheating (keep it fresh!)
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap individual servings and freeze for up to 2 months.
- Reheat: Microwave slices for 30–45 seconds or warm in the oven at 300°F.
Pro tip: Spoon a little cream or extra sauce over it before reheating to bring it back to life.
Supper and then some (reimagining leftovers)
Leftover bread pudding? Here’s how to make the most of it:
- Make leftover biscuit bread pudding French toast: Slice and pan-fry in a bit of butter.
- Breakfast parfait: Layer with Greek yogurt and fruit.
- Dessert trifle: Cube it and layer with whipped cream and berries.
- More leftover biscuit recipes: If you need even more leftover biscuit recipes, check out this article by Southern Living.
Make it ahead (plan and prep tips)
- Assemble ahead: Mix everything up and refrigerate overnight. Just pop it in the slow cooker in the morning.
- Sauce prep: Bourbon sauce can be made 2–3 days ahead and reheated gently.
- Holiday hack: Make the pudding the day before, then warm it in the slow cooker on LOW just before serving.
Bread Pudding with Leftover Biscuits FAQs (common questions answered!)
Can I make this recipe with fresh biscuits?
Yes—but they need to sit uncovered for a few hours or even overnight, or they can be toasted slightly so they’ll soak up the custard better.
Can I use just milk instead of milk and cream?
You can, but the pudding won’t be quite as rich. Whole milk or half-and-half works better than low-fat.
Is the bourbon sauce family-friendly?
If you use vanilla extract instead of bourbon, absolutely! Or simmer a little longer to cook off more alcohol.
Can I bake this instead of using a slow cooker?
Yes! Follow the oven instructions above. It's a little faster and still just as tasty.
Pro tips for foolproof results for this leftover biscuit recipe
- Let it soak: Give the biscuits time to absorb all that custard before cooking.
- Watch the time: Your Crock-Pot or slow cooker's low setting is best for the creamiest texture in your bread pudding without overcooking. The high setting works if you're in a hurry, but keep an eye on it around the 1.5-hour mark so it doesn’t overcook or get dry around the edges. (Every slow cooker is different.)
- For this custard bread pudding to be safely cooked, the internal temperature should reach at least 160°F in the center. That ensures the eggs in the custard are fully set and safe to eat. To get the most accurate reading, insert your instant-read thermometer into the center, away from the sides of the slow cooker or baking dish.
- If you prefer a firmer, more sliceable bread pudding (especially if it's loaded with mix-ins), you can let it cook a little longer until it reaches around 170–175°F. Just make sure it doesn't dry out; there’s a fine line between creamy perfection and rubbery regret!
- Resist the urge to stir: Let it cook undisturbed for best results.
- Don’t skip the sauce. Seriously, it’s the cherry on top of this easy Southern dessert.
Try this recipe and let me know what you think
⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
Y’all enjoy this one—it’s what leftover biscuit dreams are made of!
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Leftover Biscuit Bread Pudding Recipe (Southern Style)
This is a classic Southern-style Leftover Biscuit Bread Pudding dessert made in a slow cooker, with optional instructions for baking it in the oven. This rich, custardy pudding is the perfect way to use leftover biscuits while creating something irresistibly delicious.
Equipment
- 2.5-quart slow cooker or Crock Pot
Ingredients
For the bread pudding:
- 4 cups crumbled leftover biscuits, about 4-5 biscuits
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup raisins, Craisens or chopped pecans (optional)
- 2 tablespoons melted butter
For the bourbon sauce (optional but highly recommended!):
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons bourbon or vanilla extract for a non-alcoholic version
- Pinch of salt
Instructions
Slow Cooker
- Lightly grease a 2.5-quart slow cooker insert with butter or nonstick spray.
- Place crumbled biscuits in a large bowl. In another bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over the biscuits and let them soak for 10–15 minutes.
- Stir in Craisens, raisins, or pecans if using.
- Pour the mixture into your slow cooker bowl and drizzle the melted butter over the top.
- Top the slow cooker with a double layer of paper towels to absorb any moisture and cook on LOW for 2.5 to 3.5 hours or on HIGH for 1.5 to 2 hours until the center reaches 160°F to 175°F and is set but still soft and the edges are golden. Keep an eye on it toward the end so it doesn’t overcook—every slow cooker’s a little different!
- While it cooks, melt butter in a saucepan over medium heat. Stir in brown sugar, cream, and salt. Simmer for 2–3 minutes, remove from heat, then stir in bourbon or vanilla.
- Serve warm with a generous drizzle of sauce (or straight from the slow cooker with a spoon—we don’t judge).
Optional oven instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish.
- Follow all the same prep steps, then bake for 35–40 minutes until golden and set.
Notes
Let it soak: Give the biscuits time to absorb all that custard before cooking.
Watch the time: Your Crock-Pot or slow cooker's low setting is best for the creamiest texture in your bread pudding without overcooking. The high setting works if you're in a hurry, but keep an eye on it around the 1.5-hour mark so it doesn’t overcook or get dry around the edges. (Every slow cooker is different.)
For bread pudding to be safely cooked, the internal temperature should reach at least 160°F in the center. That ensures the eggs in the custard are fully set and safe to eat. To get the most accurate reading, insert your instant-read thermometer into the center, away from the sides of the slow cooker or baking dish.
If you prefer a firmer, more sliceable bread pudding (especially if it's loaded with mix-ins), you can let it cook a little longer until it reaches around 170–175°F. Just make sure it doesn't dry out; there’s a fine line between creamy perfection and rubbery regret!
Resist the urge to stir: Let it cook undisturbed for best results.
Don’t skip the sauce. Seriously, it’s the cherry on top of this dessert recipe with biscuits.
Nutrition
Calories: 534kcalCarbohydrates: 64gProtein: 10gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 83mgSodium: 994mgPotassium: 328mgFiber: 1gSugar: 21gVitamin A: 503IUVitamin C: 0.2mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!
Nancy B Jordan says
I stumbled on your recipe via Pinterest. This is how my family always made ours and has passed down generations. Thank you so much for bringing this forward. Truly the best bread pudding and not gummy.
p.s. We serve our with a hard lemon sauce.
Sharon Rigsby says
Hi Nancy, thank you so much for your sweet note. I always love it when I share a recipe that brings back family memories. And, I love your idea for hard lemon sauce!
All the best,
Sharon