Biscuit Pudding

Products Used
Biscuit Pudding Imperial


  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6-7 day-old biscuits, cut or broken into 1/2-inch pieces*
  • 1/2 cup semisweet chocolate chips
  • Serve with whipped cream or vanilla ice cream


  1. Coat an 8 X 8-inch pan with nonstick spray and set aside.
  2. In a medium bowl whisk together milk, cream, eggs, vanilla, and sugar.
  3. Place biscuits into prepared pan and pour egg mixture evenly over biscuit pieces. Press biscuits into liquid, so every piece absorbs milk mixture. Sprinkle chocolate chips on top and let rest for 20 minutes before baking.
  4. Preheat oven to 350°F.
  5. Bake for 40-45 minutes, until center is set and a toothpick inserted comes out clean.
Imperial Sugar Insight
  1. *The size of your biscuits will determine how many you need. You will need to fill up your 8 X 8-inch pan 3/4 full. You want all your biscuits to absorb liquid, so if you have too many and they can’t be pressed down into the milk mixture to absorb it, you will end up with dry pudding. Alternately, you don’t want too few biscuits, as your pudding will be too wet and eggy.
  2. Biscuit Pudding is incredibly versatile, and it can be customized to your preference with additional ingredients such as raisins, nuts, cranberries, butterscotch chips, or even toffee bits. 
  3. Store airtight in the refrigerator for up to 3 days.
  4. Recipe developed for Imperial Sugar  by Shelly Jaronsky @CookiesandCups.
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