Post by chief_cook2 on Jun 1, 2003 16:17:58 GMT -6
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!
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
3/4 cup grated white baking bars (white chocolate)
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping (heavy) cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
Berry Sauce (below)
Fresh berries, if desired
1. Heat oven to 450°F. Butter bottom and sides of rectangular
baking dish, 13x9x2 inches. Stir Bisquick mix and 1 1/3 cups milk in
large bowl 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 wire rack, about 30 minutes.
2. Break up biscuits into random-sized pieces; spread in baking
dish. Sprinkle with grated white chocolate. Beat remaining
ingredients except berries and Berry Sauce in large bowl 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 frozen raspberries and blueberries into
biscuit mixture. Bake uncovered about 1 hour or until top is golden
and toothpick inserted in center comes out clean. Serve warm with
Berry Sauce. Garnish with fresh berries. Store covered in
refrigerator.
Berry Sauce
1/3 cup sugar
2 tablespoons Original Bisquick® mix
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
1/2 cup water
Stir together sugar and Bisquick mix in 1-quart saucepan. Stir in
remaining ingredients. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute; remove from
heat.
again. This version is made using Bisquick® drop biscuits, and it's
doable, decadent and delicious!
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
3/4 cup grated white baking bars (white chocolate)
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping (heavy) cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
Berry Sauce (below)
Fresh berries, if desired
1. Heat oven to 450°F. Butter bottom and sides of rectangular
baking dish, 13x9x2 inches. Stir Bisquick mix and 1 1/3 cups milk in
large bowl 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 wire rack, about 30 minutes.
2. Break up biscuits into random-sized pieces; spread in baking
dish. Sprinkle with grated white chocolate. Beat remaining
ingredients except berries and Berry Sauce in large bowl 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 frozen raspberries and blueberries into
biscuit mixture. Bake uncovered about 1 hour or until top is golden
and toothpick inserted in center comes out clean. Serve warm with
Berry Sauce. Garnish with fresh berries. Store covered in
refrigerator.
Berry Sauce
1/3 cup sugar
2 tablespoons Original Bisquick® mix
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
1/2 cup water
Stir together sugar and Bisquick mix in 1-quart saucepan. Stir in
remaining ingredients. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute; remove from
heat.