A bread pudding classic has been updated for you using quick-to-fix biscuits
and a delicious orange sauce.
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten
Heat oven to 450 degrees F.
In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms.
Drop dough by spoonsful onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden.
Break up biscuits.
Butter bottom and sides of rectangular pan, 13 x 9 x 2 inches.
Spread biscuit pieces in pan.
Sprinkle with pecans and raisins.
In large bowl, beat all remaining Pudding ingredients with electric mixer
on low speed until blended.
Pour over biscuits in pan.
Cover and refrigerate at least 2 hours but no longer than 8 hours.
Heat oven to 350 degrees F.
Stir mixture in pan.
Bake for about 1 hour or until top is golden and wooden pick inserted in
center comes out clean.
Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low
heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened
and temperature reaches 165 degrees F for 15 seconds.
Serve warm over pudding.
Store covered in refrigerator.
Prep Time 40 Minutes Total Time 4:00 Hours Makes 18.
Nutrition Information: 1 Serving (1 Serving) Calories 515 o (Calories from
Fat 260), Total Fat 29g o (Saturated Fat 13g, o Trans Fat ncg), Cholesterol 145mg;
Sodium 570mg; Total Carbohydrate 56g o (Dietary Fiber 2g, o Sugars ncg), Protein
Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 18%; Iron 8%