Instructions

1. Heat oven to 350 degrees F.
2. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
3. 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.
4. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla extract; mix well.
5. Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand for 5 minutes.
6. Divide biscuit mixture evenly among custard cups.
7. Bake 20 to 25 minutes or until set.
8. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate.
9. Drizzle with warm topping.

Prep Time: 20 Min | Total Time: 1 Hr 15 Min | Makes: 12 servings

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 25 to 30 minutes.

Recipe and photo credit: Pillsbury