This cookie bread pudding recipe is a twist on the classic bread pudding. It’s soothing, rich and delicious. You can use up leftover cookies in this easy dessert recipe.
I collaborated with Imperial Sugar on this bread pudding, so CLICK HERE for the full recipe.
Can you make bread pudding with biscuits?
Yes! And it’s absolutely delicious. You can simply use cookies instead of other stale or stale bread. The recipe doesn’t differ much at all, but the result is a little denser, but a little buttery and rich, making it perfect for dessert! But if you don’t have cookies, of course, check out my Classic Bread Pudding Recipe!
What really makes this recipe special is the simple yet perfect combination of soft cookies drenched in a quick custard mix. The cookies absorb the flavors of the custard, resulting in a delicious dessert that’s perfect for any occasion.
Elements of Old Fashioned Cookie Pudding:
- Cookies. The great thing about any bread pudding, or in this case biscuit pudding, is that it uses bread from the day before. Of course, you can also bake cookies specifically for this recipe, but leave them to dry out a bit. This will absorb the custard. If your cookies are too fresh, your pudding will be too mushy.
- custard. The custard element of this recipe is SO easy. It’s just eggs, milk, cream and vanilla extract. Instead of the whole milk and cream mixture, you can use half and half.
- add-ins. I add chocolate chips to my sponge cake, but feel free to leave them out or use your creativity.
- toppings I love topping my warm Biscuit Bread Pudding with vanilla ice cream, but feel free to dust it with a little powdered sugar, top it with whipped cream, or enjoy it plain.
Ingredients:
The full ingredient list and recipe can be found HERE. I’ve teamed up with Imperial Sugar for this recipe.
- whole milk
- whipped cream
- Big Eggs. Make sure they aren’t too big as this will change the consistency of the custard.
- vanilla extract. You can even use vanilla beans in it along with a teaspoon of vanilla as a real flavor enhancer!
- granulated sugar
- One day cookies
- Semi-sweet chocolate chips
What kind of biscuits do you use for the bread pudding?
Any shape! You can use homemade cookies, canned cookies, frozen cookies, etc. Any cookie will work as long as it’s baked and not fresh. I avoid the “layered flakes” style cookies because I find that classic cookies just absorb more liquid, but if that’s what you have, they work!
How to make cookie bread pudding
I made a video that I shared on both TikTok and Instagram so be sure to check it out. But the steps are really simple!
Step 1: Cut, tear, or crumble the cookies into bite-sized pieces (about 1/2 inch in size). Place the pieces in an 8×8 casserole dish coated with nonstick spray. You want the pan to be 3/4 full. The number of biscuits used depends on their size. I usually use between 6 and 7 biscuits.
step 2: Whisk together the milk, cream, eggs and vanilla.
step 3: Pour the milk mixture evenly over the biscuits and press them into the mixture so all the pieces are absorbed by the milk. If there are too many cookies or you skip this step, the bites will be dry and there will be spots where there is too much custard.
step 4: Scatter the chocolate chips evenly on top and press into the mixture.
step 5: Leave it alone. You need to let the unbaked cookie pudding sit for 20 minutes before baking. This will give all the cookies enough time to absorb all of the custard mixture. Use this time to preheat your oven.
step 6: Bake the cookie pudding for 45 minutes, until a toothpick comes out clean when inserted in the center.
step 7: Allow to cool for 10 minutes before serving in a bowl or on a plate with your choice of topping!
Recipe variations:
This is a great basic recipe that you really can make yourself. Here are a few ideas on how to change the flavor profile:
- Flavor Adjustments: You can add some cinnamon or a pinch of nutmeg or even pumpkin pie spice to the pudding mix. This can make cookie pudding an awesome fall dessert.
- Additives: You can replace the chocolate chips with dried fruits like raisins, dried cranberries, or dried cherries, to name a few. Chopped nuts are another great option, or even use white chocolate instead of semi-sweet chocolate.
- Toppings: As I mentioned, ice cream is my topping, but feel free to drizzle with some hot fudge/chocolate sauce, caramel sauce, or a fruit sauce. Wet walnuts are also a delicious and unique option for cookie pudding.
- Omit the topping and melt 1/4 cup butter in the microwave. For a real vintage touch, drizzle the melted butter over the cookie pudding. A little honey on top makes it even better!
Storage Instructions
Store this sponge cake bread pudding, covered with an airtight lid, in the refrigerator for up to 3 days, or in the freezer for up to 30 days for optimal freshness. Thaw in the fridge before serving.
To reheat: Microwave for a single serving or cover pan with foil and heat to 350F for 10-15 minutes.
CLICK HERE FOR THE FULL RECIPE!
