My Mama’s Bread Pudding


  • 4 or 5 soft cold biscuits
  • 2 cups milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 eggs (beaten)
  • 1/2 cup raisins (if desired)
  • 1 teaspoon vanilla


Pour milk over crumbled biscuits. After a few minutes add other ingredients except butter. Mix well and pour into 1-1/2 quart casserole dish!  Dot with butter. Bake at 350 degrees for 40 to 45 minutes!

Note:  We were raised eating bread pudding. You can experiment as I do! Sometimes I add cocoa instead of cinnamon and raisins and I have chocolate pudding! Taste to make sure you don’t need more sugar. Some people like it better with a little bit more! Enjoy!

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

One Response to My Mama’s Bread Pudding

  1. Norman November 4, 2017 at 10:10 am #

    Just like what my Grandma made when I was little. Down to the last ingredient, I had my Grandmas recipe but it did not have any amounts. NOW I DO! Thank you very much for the memoeries this has brought back.

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