ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

White Chocolate-Berry Bread Pudding

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!

Error occured While adding it to favorites X
CLOSE
 (26) 4 Reviews
+

Share

  • Prep Time 30 min
  • Total Time 10 hr 10 min
  • Servings 12

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°F. Butter bottom and sides of 13x9-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.

EXPERT TIPS

Expert Tips

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

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

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
245 ),
% Daily Value
Total Fat
27 g
27 %
(Saturated Fat
14 g,
14 %
),
Cholesterol
120 mg
120 %;
Sodium
770 mg
770 %;
Total Carbohydrate
67 g
67 %
(Dietary Fiber
4 g
4 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
14%;
Calcium
26%;
Iron
10%;
Exchanges:
4 Starch; 1 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close