Description
A rich, old-fashioned custard dessert is made simple with frozen biscuits.

Ingredients

• 12 Pillsbury Grands! frozen buttermilk biscuits (from 25-oz bag)
  
• 8 eggs
  
• 4 1/2 cups milk
  
• 2/3 cup sugar
  
• 2/3 cup raisins
  
• 2 teaspoons ground cinnamon
  
• 2 teaspoons vanilla
  
• Caramel topping, warmed, if desired

Preparation
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 1/2x1 1/4-inch disposable foil tart pans with cooking spray. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla; mix well.

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.

Timesaving Tip: Bake biscuits up to 2 days before preparing the pudding. After they have cooled, store in a sealed food-storage plastic bag at room temperature.

High Altitude (3500 to 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.

Nutrition
no information available

Serves
12 servings

Variations
no information available