Store-bought biscuits make this strawberry shortcake biscuit “pudding” a cinch to prepare.
If using homemade, verify to cube and then toast them before making the recipe.
Grease an 8-inch baking dish with butter, and set aside.
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Add biscuit cubes; gently toss to coat.
Cover bottom of prepared baking dish with half of the soaked biscuit cubes.
Sprinkle with half of the diced strawberries, and dot with half of the preserves.
Pour remaining egg yolk mixture over contents in baking dish; let stand 10 minutes.
Remove from oven; let cool slightly, about 15 minutes.
Dust with powdered sugar, and garnish with halved strawberries just before serving.
