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Lickskillet Cafe Bread Pudding

  • Serves 15.


  • 1 lb day-old biscuits, crumbled
  • 5 beaten eggs
  • 4 Tbsp butter
  • 1/2 C sugar
  • Pinch of salt
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla
  • 5 C cream
  • 1/2 C currants or chopped raisins
  • Caramel Sauce (Makes 2 cups)
  • 1 C sugar
  • 2 C cream


The bread pudding at Lickskillet Café is served with homemade caramel and Kentucky bourbon ice cream with blueberries and strawberries.

Place crumbled biscuits in 9×13-inch baking pan sprayed with nonstick spray. Pour melted butter over biscuits. Toss lightly and toast at 300 degrees until light brown. Mix together sugar, salt, nutmeg, vanilla, cream, and beaten eggs. Pour mixture over bread. Sprinkle currants evenly over mixture. Refrigerate for several hours or overnight. Bake at 350 degrees for one hour or until firm. Serve warm with your favorite caramel sauce.

Caramel Sauce
Add 1 cup of sugar to a small pan with 3 tablespoons water. Heat over high heat, stirring to mix sugar and water. Quit stirring, reduce heat to medium, and bring mixture to a boil. When sugar has melted and turned dark brown, remove from heat and add cream slowly. Stir to melt sugar.

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