B. Smith's Biscuit Bread Pudding

B. Smith’s Biscuit Bread Pudding

12 frozen buttermilk biscuits
8 eggs
4½ cups milk
⅔ cup sugar
⅔ cup raisins
2 tsp. ground cinnamon
2 tsp. vanilla
¾ cup store bought caramel sauce topping

1. Heat oven to 350 degrees Fahrenheit. Bake biscuits as directed on package. Cool completely, about 20 minutes.
2. Meanwhile, generously spray 12 (10-oz.) custard cups or 12 4½- x 1¼-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. Place cups on baking sheet.

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