In a large bowl, whisk together 5 eggs, 2½ cups sugar, 1 tsp vanilla, and 4 cups whole milk. Add a light sprinkle of cinnamon and a handful of raisins. Stir gently until combined.

Crumble 6–8 leftover biscuits into large chunks and place them in a greased 9×13 baking dish. Make sure the bottom is well-covered but leave some biscuit hunks for texture.

Pour the custard evenly over the biscuits, pressing them down lightly to soak. Melt 1 stick of butter and drizzle over the top. Bake at 350°F for 15 minutes.

In a small bowl, beat 1 egg. Add 2 tbsp all-purpose flour, 1 cup brown sugar, a dash of cinnamon, and ¾ tsp vanilla. Stir in ½–1 cup lightly toasted pecans.

Remove pudding from the oven, gently spread the pecan topping across the surface, and return to bake for another 15 minutes, or until the center has a light jiggle.

Let the bread pudding cool slightly before serving. Enjoy warm with your favorite topping-or just as it is, straight from the pan.