Biscuit bread pudding combines leftover biscuits with cinnamon nutmeg apples in a delicious baked dish. Top with vanilla ice cream and caramel sauce!
4 baked biscuits
1 and 1/4 cups half & half
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons butter, cubed
For the apples
3 apples, peeled and diced (I used Granny Smith)
1 and 1/2 tablespoons butter
1 tablespoon all purpose flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1. Preheat your oven to 350 degrees. Cut the biscuits into pieces and add to your baking dish. I used a 7×11 baking dish (so slightly smaller than a 9×13 dish). Bake for 10 minutes.
2. To prepare the apples, add the diced and peeled apples to a large bowl. Add the flour and stir to coat, then add the cinnamon, nutmeg, salt and brown sugar.
3. Add the 2 tablespoons of butter to a pot and melt of medium-low heat. Add the cinnamon spiced apples and cook to soften the apples for 5 minutes. Stir occasionally to prevent the sugars from burning. Remove from heat and add to the casserole dish with the baked biscuit pieces making sure to evenly distribute the apples throughout the dish.
4. Prepare the custard by combining the half & half, eggs, white sugar, vanilla extract, and cinnamon. Pour into the casserole dish and stir to make sure all the biscuits pieces are generously coated. Let sit for 15 minutes for the biscuits to absorb most of the custard (there will still be some excess liquid in dish).
5. Top the pudding with the diced butter pieces, then bake at 350 degrees for 40 minutes. Allow to cool slightly then serve with vanilla ice cream and a drizzle of caramel sauce.
Keywords: biscuit bread pudding