Biscuit Bread Pudding Recipe
This thick, buttery biscuit bread pudding is topped With almonds, brown sugar, and our Nexus Scotch Ale caramel sauce. A sweet, soulful treat that’s sure to hit the right note!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit Bread Pudding
Method
Preparation
Prepare the Biscuit Base
Preheat your oven to 350°F (175°C). Cut the buttermilk biscuits into bite-sized pieces and place them in a greased baking dish.
Make the Custard Mixture
In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, and vanilla extract until well combined. Pour this mixture over the biscuit pieces in the baking dish.
Add Toppings
Sprinkle the brown sugar and sliced almonds evenly on top of the pudding mixture.
Bake the Pudding
Dot the top with unsalted butter and bake in the preheated oven for 35-40 minutes, or until the pudding is set and golden brown.
Prepare the Caramel Sauce
While the pudding is baking, combine the Nexus Scotch Ale and brown sugar in a saucepan over medium heat. Stir until the sugar has dissolved and the mixture thickens slightly, about 10 minutes.
Serve
Once the bread pudding is done, let it cool for a few minutes before serving. Drizzle with the Scotch Ale caramel sauce and enjoy!
