My mother gave me the recipe for this chocolate biscuit pudding, which my maternal grandmother had originally written. I feel as though I know her through the handwritten recipes even though we have never met.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- ½ cup white sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 4 day-old biscuits, crumbled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Mix sugar, cocoa powder, cinnamon, and salt in a small bowl. Whisk milk, eggs, vegetable oil, and vanilla in a medium bowl. Add sugar mixture to milk mixture; stir until combined.
- Cover the bottom of the prepared baking dish with an even layer of crumbled biscuits. Pour custard mixture evenly over biscuits; press down onto the biscuits with the back of a large spoon to moisten them.
- Place the baking dish into a larger high-sided baking pan. Place dish on oven rack; add enough hot water to come halfway up the sides of the dish. Bake in preheated oven for 45 minutes, or until pudding is set.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 600 mg |
| Sugars | 32 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic, simple recipe. I substituted Splenda for the sugar & omitted the cocoa. Upped the Vanilla & Cinnamon to 1t. Added 4 slices of bread & 4 snack-size boxes of raisins (which were boiled in water to soften). Used a 9×11 Pyrex dish (without the water); baked for 30-35 minutes.
I doubled the recipe , and used a 9 x 13 pyrex dish. I used left over large Mary B’s biscuits. About 9-11 biscuits crumbled to fill the pan . I did add extra cinnamon as we like a bit extra . I replaced the oil with real butter. Didn’t have milk so I used cream. I had medium eggs so used 5 . I sprinkled the top with sugar and cinnamon. I did cook it longer – till center didn’t jighle and it was golden brown. I really wanted to add toasted pecans but some of our family are anti nuts in food. Strange. Everyone liked it a lot. I’ll make it again Jane
I left out the cocoa. I will use the cocoa. Yes there will be a next time.
The picture that is posted was taken by me. We enjoyed the pudding. I had about 12 left over grand biscuits and decided to use the recipe and then half again. Worked out well. Mixed liquid ingredients then added dry. I then poured the torn up biscuits into the mixture. Let it sit about five minutes and then poured all into the dish and baked in hot water bath for one hour…
too coco-ish…must do some tweaking…
Excellent biscuit pudding recipe. I have made it with the chocolate and without. We like this pudding better without the chocolate. When we have leftover biscuits my husband asks me to make this recipe.
Simple chocolate sauce that separates into pretty layers. I used stale brownies instead of biscuits. Rich doesn’t cover it!
THANK YOU… THIS RECIPE TOOK ME BACK. I HAVE ENJOYED SHARING THIS WITH MY FAMILY.
I left out the cocoa powder and the part about the boiling water. The biscuit pudding turned out just like my mother use to cook it. Very, very good!