Strawberry Shortcake Biscuit "Pudding"

Buttery biscuits make an enticing substitute for sliced bread in this berry-filled treat with a dash of orange.  

Store-bought biscuits (frozen or from the bakery) make this recipe simple for cooks of all skill levels,  

but those who want to go above and beyond can make them from home with our Buttermilk Biscuits recipe. 

If using homemade, make sure to cube and toast them before beginning the dish. Even better, use this recipe to make excellent use of any leftover biscuits you may have—you want them to be slightly dried out for this dish. 

If you're unsure whether the pudding is thoroughly baked, insert the tip of a paring knife into the center to test if the custard has set before removing it from the oven. 

– Unsalted butter, for greasing dish – 5 large egg yolk – 2 1/4 cups heavy whipping cream – 3/4 cup granulated sugar – 1 tsp. grated orange zest (from 1 orange)

– 1 tsp. vanilla bean paste – 1/2 tsp. kosher salt – 8 cups cubed (1-inch pieces) day-old biscuits (about 6 extra large) – 3/4 lb. fresh strawberries, hulled and diced (about 2 cups), plus halved strawberries for garnish – 1/4 cup strawberry preserve – Powdered sugar

Preheat the oven to 350° F. Grease an 8-inch baking dish with butter and leave aside. In a large bowl, whisk together the egg yolks, whipping cream, granulated sugar, orange zest, vanilla bean paste, and salt. 

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