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.
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.