Ingredients

The following ingredients have 4 Servings
  • 3 egg whites
  • 1 tablespoon sugar
  • 6 leftover buttermilk biscuits (may need up to 8 biscuits depending on their size)
  • 2 cups whole milk
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 4 tablespoons butter (melted, plus additional for greasing the baking dish)

Instruction

  • Preheat the oven to 325 degrees.
  • (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.
  • In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
  • Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – not too thin, not too thick.
  • Transfer the pudding to a well-buttered round casserole or baking dish. Top with the meringue, if using.
  • Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
  • Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.
  • Remove from the oven and allow to cool before serving.