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Biscuit Bread Pudding

Contributed by: NAPSA

Sweet Shortcut To Longtime Favorite Dessert (NAPSA) - 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!(r) frozen biscuits used in the Biscuit Bread Pudding recipe can be baked up to two days before preparing the dessert.

Biscuit Bread Pudding
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.

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Prep Time: 20 Minutes - Start to Finish: 1 Hour 15 Minutes


  • 12 Pillsbury(r) 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


Heat oven to 350 F. Bake biscuits as directed on bag. Cool completely, about 20 minutes.

Meanwhile, generously spray twelve 10-oz. custard cups or twelve 41/2x1 1/4-inch disposable foil tart pans with cooking spray. In large bowl, beat eggs. 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 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.

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.

Serving Size: Makes 12 Servings

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