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White Chocolate-Berry Bread Pudding

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White Chocolate-Berry Bread Pudding
  • Prep 30 min
  • Total 10 hr 10 min
  • Servings 12
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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!
Updated Jan 15, 2009

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 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.

Tips from the Betty Crocker Kitchens

  • 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.
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