The first time I heard of biscuit bread pudding was from a co-worker when she brought it to the Martha White® test kitchen. We prepared the recipe and instantly fell in love with it!
The original recipe was topped with cinnamon sugar – perfect for fall. You could also top it with fresh strawberries, transforming the recipe into a delicious fusion of bread pudding and strawberry shortcake.
Bread pudding is a dessert not originally associated with the South due to its traditional bread being made of yeast. Southerners began using left over biscuits to produce delicious custard pies which were made by combining eggs, sugar and milk or cream. The outcome is very similar to the custard used in bread puddings. Where did your bread pudding recipe originate? I would love to hear your story.