Raspberry Biscuit Pudding

Tender biscuit pudding baked with raspberries in a cinnamon-spiced custard and finished with a warm vanilla cream glaze.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 1

Soak Time 20

Total Time 1 35

Servings servings

Calories 846kcal

Preheat the oven to 350°F. Butter an 8 x 8-inch baking dish.
In a small bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg.
Place the biscuit pieces in a large bowl. Pour the custard mixture over the biscuits and stir until evenly coated.
Let the mixture stand for 20 minutes, stirring once or twice during the resting time.
Transfer the biscuit mixture to the prepared baking dish and spread evenly.
Scatter the raspberries evenly over the top.
Bake for 50 to 60 minutes, or until the center is set. Remove from the oven.
In a medium saucepan, whisk together the heavy cream, sugar, and flour until smooth.
Place the saucepan over medium heat and add the butter.
Bring the mixture to a light simmer, whisking constantly, until the glaze is slightly thickened. Remove from the heat and stir in the vanilla extract.
Pour the warm glaze over the pudding before serving, or serve alongside.

Use day old biscuits for the best texture and custard absorption.
Frozen raspberries can be substituted for fresh. Thaw and drain them well before using.
The pudding is done when the center is set and no longer appears liquid.
Store leftovers covered in the refrigerator for up to 3 days.