Biscuit Bluberry Breakfast Pudding

Semi-homemade breakfast with buttermilk biscuits, blueberries, cinnamon/sugar, and icing.

This is such an easy dump and bake breakfast that I love to make for my family. It is my cheat breakfast bread pudding. The ingredients are versatile and in fact I have a savory version you can find here- Savory Breakfast Pudding

Sometimes I like to split the biscuits and make 1 savory and 1 sweet bake all at once. To do so you just use 4 biscuits for each recipe (not the full 8) and cut the rest of the ingredients in half. I use 2 bread pans. Fill 1 with savory ingredients and 1 with sweet! Bake for 40 minutes and enjoy.

Now back to the full recipe. Not only is it delicious and easy but it’s something you can make ahead of time and eat throughout the week or for weekend brunch with guests.

Okay, let’s get started!

Ingredients:

• 1 can Pillsbury buttermilk biscuits. Quarter the biscuits.
• 1 cup blueberries fresh or frozen
• ½ tablespoons sugar
• ¼ teaspoon cinnamon
• 6 tablespoons heavy cream
• 4 tablespoons butter, quartered.
• ¼ cup powdered sugar
• 2 tablespoons maple syrup

Directions:

1. Preheat the oven to 350̊ F.
2. Spray a medium sized baking dish with cooking spray or butter.
3. In a small bowl, mix the sugar and cinnamon.
4. Cut the biscuits in quarters and add half to the dish. Next layer half of the butter and the blueberries.
5. Now add the remaining biscuits butter, and blueberries.
6. Pour on sugar mixture and 4 tablespoons of heavy cream.
7. Bake for 40 minutes.
8. Remove from the oven and let cool slightly.
9. ENJOY!