Leftover Biscuit Bread Pudding

Yesterday I made breakfast for dinner, a favorite here in this household! It was awesome from the fluffy eggs, to the homemade crunchy red potatoes, to the honey buttered biscuits. Growing up I was always in charge of making the biscuits from scratch but until I have more helpers in the kitchen I have to rely on the canned variety. We use the Grands big buttery biscuits which means with all the other breakfast goodies we eat, we only eat one biscuit each. That usually leaves 5 big biscuits leftover. I always keep them but forget to use them up and they get nasty. 

Today I decided to change their fate. I scoured the web for a recipe to use leftover biscuits. Too bad I didn't have any breakfast sausage or I'd have made a breakfast casserole! YUM. What I did have was eggs and milk, and that with leftover bread = bread pudding. Not usually high up on my list but have I mentioned that my big pregnancy craving is cinnamon? SO my wheels got to turning and I thought, why not biscuit pudding with cinnamon and raisins? I wasn't too happy with all the sugar in the recipes I found so I tweaked them and took a bit from a few different recipes. I didn't measure anything so these are approximate measurements, as usual. 

Warm deliciousness

What You Need:

- 5 Leftover biscuits, torn up (Get your little one to help with that!)

- 2 cups milk (Any milk you prefer. I used vanilla almond milk)

- 4 eggs

- 1 t vanilla

- 1 t cinnamon, give or take to your preference

- 1/4c white sugar

-1/4c brown sugar

- handful for raisins

- handful of pecans (I only had a few candied pecans but chopped them up and added them on top!)

What You Need To Do:

- Preheat oven to 350. Grease your casserole dish (I forgot this step so my pudding stuck to the pan a bit. whoops!) 

- Get your littles in the kitchen and let them tear up the biscuits. Add 1 cup of milk to the torn biscuits, let soak while you prepare the custard.

- Whisk eggs, 1 cup milk, vanilla, cinnamon and sugar together.

- Pour over bread. Press down to get all bread wet.

- Sprinkle raisins throughout (another good thing your little can help with.)

- Sprinkle pecans over top.

- I added an extra sprinkle of cinnamon for the baby ;-) 

- Bake for about 45m-1hr until poofed, browned, and set. The pudding will deflate when taken out to set, that's normal. Check with a knife, it should come out clean. Let sit for 10-20 minutes 

- We ate ours plain but it can definitely be served with syrup or, if you're feeling fancy, a little glaze ;-) (Powdered sugar and milk, mixed together and swirled over top!) 

Lily helper sprinkling raisins. She tore up all the biscuits too!

One for the casserole, One for me!

YUM! She was very excited to eat something she helped so much with :)