White Chocolate-Berry Bread Pudding

Prep

30

min
Total

10

hr

10

min
Servings

12

Being “out of bread” will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it’s doable, decadent and delicious!

Ingredients

Pudding

4 1/2

cups Original Bisquick™ mix
1 1/3

cups milk
3/4

cup grated white chocolate baking bars
2/3

cup sugar
3 1/2

cups milk
1 1/2

cups whipping cream
2

tablespoons butter or margarine, melted
1

tablespoon vanilla
4

eggs
1

cup frozen unsweetened raspberries (do not thaw)
1

cup frozen unsweetened blueberries (do not thaw)

Berry Sauce and Garnish

1/3

cup sugar
2

tablespoons Original Bisquick™ mix
1

cup frozen unsweetened raspberries (do not thaw)
1

cup frozen unsweetened blueberries (do not thaw)
1/2

cup water
Fresh berries, if desired

Steps

1

Heat oven to 450°F. Butter bottom and sides of 13×9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
2

Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
3

Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
4

In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.

Recipe Tips

tip 1

If you favor one type of berry over another, use 2 cups of the one you prefer.
tip 2

Drop biscuits rather than rolled biscuits are made to give more of a crusty brown surface to the pudding.

Nutrition

570 Calories, 27 g Total Fat, 11 g Protein, 67 g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 570

Calories from Fat: 245

Total Fat: 27 g

Saturated Fat: 14 g

Cholesterol: 120 mg

Sodium: 770 mg

Potassium: 400 mg

Total Carbohydrate: 67 g

Dietary Fiber: 4 g

Protein: 11 g

% Daily Value*:

Vitamin A: 14%; 14%

Vitamin C: 14%; 14%

Calcium: 26%; 26%

Iron: 10%; 10%

Exchanges:

4 Starch; 1 Fruit; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.