+z Reminiscent of traditional, sweet bread puddings that often call for day-old bread, this version is made with frozen biscuits. (NAPSA)—Thisrich, old-fash- ioned custard dessert is made simple with convenient biscuits from your grocer’s freezer section. Remi- niscent of traditional, sweet bread puddingsthat 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. For more great tasting recipes, visit www.Pillsbury.com. Biscuit Bread Pudding Prep Time: 20 Minutes Start to Finish: 1 Hour 15 Minutes 12 Pillsbury Grands! frozen buttermilk biscuits (from 16-0z. bag) 8 eggs 4% cups milk % cup sugar % cup raisins 2 teaspoons ground cinnamon 2 teaspoonsvanilla 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 4%4x1%-inch disposablefoil tart pans with cooking spray. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon andvanilla; mix well. 3. Cut baked biscuits into 1inch 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 High Altitude (3500-6500 ft.): Follow high-altitude directions on bag when baking biscuits. Gradually stir % cup all-purpose flour into ingredients in step 2. Bake 25 to 30 minutes.
