Biscuit Bread Pudding

Source: Pillsbury

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

1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
4 eggs
2 1/4 cups milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon cinnamon
1 teaspoon vanilla
Caramel ice cream topping, heated, if desired

Heat oven to 350°F. Bake biscuits as directed on can. Cool 20 minutes or until completely cooled.

Meanwhile, generously spray six 10-oz. custard cups or six 4 1/2x1 1/4-inch disposable foil tart pans with nonstick cooking spray. Beat eggs in large bowl. Add milk, sugar, raisins, cinnamon and vanilla; mix well. Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly into greased custard cups. Bake at 350°F. for 20 to 25 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Drizzle with warm ice cream topping.


Tips
You can bake the biscuits up to two days before preparing the pudding. After they have cooled, store in a sealed plastic bag at room temperature. It won't matter if they're no longer as soft like fresh-baked--the milk and sugar mixture will work its magic either way.

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