Beaufort & Biscuit Bread Pudding

During our visit to Savannah, we took a ride to Beaufort, the second oldest city in South Carolina. Located on Port Royal Island, in the heart of South Carolina’s Lowcountry, Beaufort is quaint, scenic, and historic.


The city celebrated its tricentennial in 2011, and the entire downtown is designated as a historic district by the National Trust for Historic Preservation. Most of the homes date back to the antebellum period, having been built by wealthy plantation owners,


and the city has taken care to preserve the architecture and maintain its historic character.

The buildings survived because it was one of the few Southern towns Union troops chose to occupy.


Used as a naval post for Union forces, Beaufort chooses to honor its military history


and its Spanish, French, and British past with a series of plaques at Waterfront Park that share the history of the city’s colonization beginning in 1520.


For those who aren’t history buffs and just want to enjoy the scenery, the park is lined with bench swings where visitors can sit, take a break from shopping, and watch the boats go by.


Just off Bay Street, a main thoroughfare lined with galleries, antique shops, and boutiques,


is Blackstone’s Cafe, a favorite of locals for its informal atmosphere


and delicious shrimp and grits.


I can’t say “no” to authentic Southern food — or to biscuits — and I was not disappointed by the cheesy shrimp and grits and buttery biscuits that have made this cafe an institution in Beaufort!

Growing up in New Jersey, recreating this meal seemed like a daunting task, but I knew what I could make to remind me of our day trip…Biscuit Bread Pudding!

For this recipe, I started with Savannah maven Paula Deen’s recipe for bread pudding, substituted biscuits, adjusted the sugar, and added spices until the result was something even a Northern girl could be proud to serve.


Click Here to Print this Recipe.


  • 4 buttermilk biscuits, cut into cubes
  • 5 eggs
  • 2 cups milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup raisins
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup chopped pecans
  • Caramel sauce (optional)


  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 x 2 inch pan. Arrange biscuit pieces in bottom of pan; set aside.
  • In a large bowl, beat eggs. Mix in milk, granulated sugar, nutmeg, spices, cinnamon, salt, and vanilla. Add raisins.
  • Pour mixture over biscuit pieces and let sit for 10 minutes.


  • Meanwhile, in a small bowl, mix and crumble together brown sugar, butter, and pecans.
  • Sprinkle brown sugar mixture over top. Bake for 35-40 minutes, or until set.
  • Remove from oven, cool slightly, and drizzle with caramel sauce, if desired.





10 responses

  1. Just was in Beufort again on Friday! Reminded me of our trip.
    I like your substitution, can definitely get some great biscuits here!

  2. Beaufort is just as you described – quaint and scenic; your photos capture that, too. The Biscuit Bread Pudding sounds like such a delicious variation of bread pudding, which I love. Terrific!

  3. Oh my – that shrimp and grits looks incredible. Beaufort looks so lovely too. Biscuits in bread pudding? This has Frank’s name all over it – I think an obsession with biscuits is in his blood.

  4. I really love your photography and accompanying history. I was never a “history buff,” but your blog has taught me it’s never too late to learn. Bread pudding is another fav in our house. If Paula Deen read your blog, I’m sure she would follow your recipe and agree that it is better than hers.

    • Thanks! I think my interest in history stems from a fascination with how other people live (probably also accounts for my love of travel and embarrassing interest in reality tv!) and I’m glad to hear that you’re enjoying some of the brief history that’s found its way into these posts. :)

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