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Raspberry Biscuit Pudding with Vanilla Cream Glaze

Name: Raspberry Biscuit Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 tablespoon butter (to grease dish); 3 cups cut up leftover biscuits; 3/4 cup whole milk; 3/4 cup heavy cream; 1/2 cup granulated sugar; 2 extra large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 1/2 cup fresh raspberries; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1/2 tablespoon all-purpose flour; 2 tablespoons butter; 1/2 teaspoon vanilla extract

ByDiane Gail June 23, 2026June 23, 2026

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Raspberry Biscuit Pudding is made with a handful of leftover biscuits and a rich vanilla cream sauce. It’s a comforting baked pudding that’s easy enough for a weeknight dessert, but special enough to serve when family and friends stop by.

Square serving of raspberry biscuit pudding covered with cream glaze on a white plate.

Bread pudding is better with biscuits

I’m a big fan of turning leftovers into new and delicious dishes, and that’s exactly what this old-fashioned raspberry biscuit pudding does. Tender pieces of leftover biscuit are baked in a rich vanilla cream sauce with sweet raspberries, then finished with a simple glaze for a comforting dessert that’s perfect for using what you already have on hand. If you have extra biscuits on the counter and fresh raspberries waiting to be used, this pudding is a delicious way to give them a second life.

If you enjoy making homemade desserts from scratch, be sure to try my homemade chocolate peppermint cake, lemon crumb cake from scratch, and cinnamon rolls baked in a skillet next.

Recipe ingredients

Biscuits: This recipe is designed to use leftover biscuits, making it a great way to transform extras into dessert. If you need a reliable biscuit recipe, give my homemade buttermilk biscuits from scratch a try. Enjoy them fresh, then use any leftovers to make this pudding.
Heavy Cream: Heavy cream creates the rich, custard-like sauce that gives this pudding its classic texture. If you don’t have heavy cream on hand, half-and-half can be substituted, though the finished dish will be a little less rich.
Fresh Raspberries: Fresh raspberries are recommended for the best texture and appearance. If using frozen raspberries, thaw and drain them well before spreading them over the dish to prevent excess moisture from making the pudding soggy.
Butter: A small amount of butter adds richness and helps create the glaze that finishes the pudding. If you enjoy making pantry staples from scratch, keep a batch of old fashioned homemade butter on hand for recipes like this one.

See the recipe card for full information on ingredients and quantities.

How to make raspberry biscuit pudding

Step 1: In a small mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg until fully combined.

Step 2: Place the biscuit pieces in a large bowl. Pour the custard mixture over the biscuits and gently stir until all of the pieces are evenly coated.

Step 3: Let the mixture stand for 20 minutes, stirring once or twice during the resting time. This allows the biscuits to absorb the custard and soften.

Step 4: Butter an 8 x 8-inch baking dish. Transfer the biscuit mixture to the prepared dish and spread it into an even layer.

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Step 5: Scatter the raspberries evenly over the surface of the pudding.

Step 6: Bake for 50 to 60 minutes in a 350°F (175°C) oven, or until the center is set and a knife inserted near the middle comes out mostly clean. Remove from the oven and set aside while you prepare the sauce.

Step 7: In a medium saucepan, whisk together the heavy cream, sugar, and flour until no lumps remain.

Step 8: Place the saucepan over medium heat and add the butter.

Step 9: Bring the mixture to a light simmer, whisking constantly, until the flour is fully cooked and the glaze looks smooth and slightly thickened.

Step 10: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.

Step 11: Pour the warm sauce over the bread pudding before serving, or serve the sauce alongside so each portion can be topped as desired.

Top tips

Use Day-Old Biscuits: Slightly stale biscuits hold their shape better than freshly baked biscuits, helping create a consistent texture throughout the pudding.
Cut Biscuits Evenly: Keeping the biscuit pieces close in size helps them soften at the same rate and prevents some areas from becoming overly dense while others remain too loose.
Rotate Baking Dish: Oven temperatures can vary from side to side. Rotating the dish halfway through baking promotes more even baking.
Check the Center: The edges often set first. Gently shake the dish and look for a center that is set with only slight movement remaining.
Whisk Glaze Constantly: Continuous whisking keeps the flour evenly distributed and helps create a smooth glaze without lumps.
Serve Glaze Warm: The glaze pours more easily and spreads more evenly over the pudding while it is still warm.