Biscuit Bread Pudding

This rich, old-fashioned custard dessert is made simple with Pillsbury® biscuits.

Prep: 20 min | Total: 1 hr 15 min | Yield: 12 servings

Ingredients

12 Pillsbury® Grands!® frozen buttermilk biscuits (from 16 ounce bag)
8 eggs
4 1/2 cups milk
2/3 cup granulated sugar
2/3 cup raisins
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Caramel topping, warmed, if desired

Instructions

Heat oven to 350 degrees F.
Bake biscuits as directed on bag. Cool completely, about 20 minutes.
Meanwhile, generously spray twelve 10 ounce custard cups or twelve 4 1/2 x 1 1/4 inch disposable foil tart pans with cooking spray.
In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla extract; mix well.
Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand for 5 minutes.
Divide biscuit mixture evenly among custard cups.
Bake 20 to 25 minutes or until set.
With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate.
Drizzle with warm topping.

Notes

High Altitude (3500-6500 ft): Follow High Altitude directions on bag when baking biscuits. Gradually stir 1/4 cup all-purpose flour into ingredients in step 2. Bake for 25 to 30 minutes.

Attribution

Recipe and photo used with permission from: Pillsbury