Sweet Shortcut To Longtime Favorite Dessert |
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This rich, old-fashioned custard dessert is made simple with convenient biscuits from your grocer's freezer section. Reminiscent of traditional, sweet bread puddings that often call for day-old bread, the Grands!® frozen biscuits used in the Biscuit Bread Pudding recipe can be baked up to two days before preparing the dessert. Once the biscuits have cooled, store in a sealed food-storage plastic bag at room temperature. It won't matter if they're no longer as soft-like fresh-baked biscuits-the milk and sugar mixture will work its magic either way. Biscuit Bread Pudding Prep Time: 20 Minutes Start to Finish: 1 Hour 15 Minutes 12 Pillsbury® Grands! frozen buttermilk biscuits (from 16-oz bag) 8 eggs 41/2 cups milk 2/3 cup sugar 2/3 cup raisins 2 teaspoons ground cinnamon 2 teaspoons vanilla Caramel topping, warmed, if desired 1. Heat oven to 350° F. Bake biscuits as directed on bag. Cool completely, about 20 minutes. 2. Meanwhile, generously spray twelve 10-oz. custard cups or twelve 41/2x11/4-inch disposable foil tart pans with cooking spray. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla; mix well. 3. Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly among custard cups. 4. 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. 12 servings
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