Earlier in the month, we gave you a heavenly recipe for Sweet Cherry & Rosemary Biscuits. These holiday scones were so good that our dinner guests requested we use them in another dessert recipe!
Here’s what we came up with: a holiday bread pudding that uses those same delicious sweet biscuits as the bread base. Yum! If you don’t happen to have any of the scones on hand, or you want a store-bought quick fix, you can substitute any other sweet bread instead. Cinnamon raisin bread, Hawaiian rolls, or day-old muffins would all be great in this recipe. (Thought we highly recommend making it with the Sweet Cherry & Rosemary Biscuits!)
Holiday Bread Pudding would be great as part of a seasonal brunch menu, served alongside smoked salmon and a veggie frittata. Or serve it with a dollop of whipped cream or creme fraiche for an irresistable dessert. Store it in the fridge and eat within a few days--we don't think that willbe a problem at all.
Makes 4 to 6 servings.
Find this recipe at www.theolivepress.com/blog/entry/holiday-bread-pudding