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!