Holiday Bread Pudding

Posted by Olivia on Thursday, December 16th, 2010

Holiday Bread Pudding

Earlier in the month, we gave you a heavenly recipe for Sweet Cherry & Rosemary Biscuits. These holiday scones were so good that our dinner guests requested we use them in another dessert recipe!

Here’s what we came up with: a holiday bread pudding that uses those same delicious sweet biscuits as the bread base. Yum! If you don’t happen to have any of the scones on hand, or you want a store-bought quick fix, you can substitute any other sweet bread instead. Cinnamon raisin bread, Hawaiian rolls, or day-old muffins would all be great in this recipe. (Thought we highly recommend making it with the Sweet Cherry & Rosemary Biscuits!)

Holiday Bread Pudding would be great as part of a seasonal brunch menu, served alongside smoked salmon and a veggie frittata. Or serve it with a dollop of whipped cream or creme fraiche for an irresistable dessert. Store it in the fridge and eat within a few days--we don't think that willbe a problem at all.

Made with these products from The Olive Press:

  • 2 eggs
  • ¼ cup sugar
  • 2 tablespoons The Olive Press Limonato Olive Oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 8 Sweet Cherry & Rosemary Biscuits (or substitute 4 cups of your fave cubed sweet bread, like cinnamon-sugar or angel food cake), crumbled
  • 2 cups whole milk

  1. Preheat oven to 350°F. Lightly oil a small casserole dish.
  2. In a large bowl, whisk together eggs, sugar, oil, vanilla, and cinnamon. Add biscuits or bread and toss well to coat. Place in prepared dish. Pour milk over bread; allow to sit for 10 minutes.
  3. Place in oven and bake until middle is set, 45 to 55 minutes. Cool slightly and serve.

Notes: Makes 4 to 6 servings.
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