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White Chocolate-Berry Bread Pudding
White Chocolate-Berry Bread Pudding
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Prep Time:
30 minutes
Total Time:
10 hours 10 minutes
Indulgent bread pudding crafted with Bisquick® drop biscuits for a quick and satisfying treat.
Ingredients:
  • 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)
  • 1/3 cup sugar
  • 2 tablespoons Original Bisquick™ mix
  • 1/2 cup water
  • Fresh berries, if desired
Instructions:
  • Preheat the oven to 450°F. Grease a 13x9-inch (3-quart) glass baking dish with butter. In a large bowl, mix 4 1/2 cups Bisquick mix and 1 1/3 cups milk until a soft dough forms. Drop spoonfuls of dough onto an ungreased large cookie sheet. Bake for 8 to 10 minutes or until golden. Allow to cool on a rack for about 30 minutes.
  • Crush biscuits into a rustic assortment of pieces and scatter them in a baking dish. Top with grated chocolate bars. In a large bowl, use an electric mixer on low speed to blend 2/3 cup sugar, milk, whipping cream, butter, vanilla, and eggs. Pour this mixture over the biscuits in the baking dish. Cover and refrigerate for at least 8 hours, but no more than 24 hours.
  • Preheat oven to 350°F. Gently fold in 1 cup frozen raspberries and 1 cup frozen blueberries into the biscuit mixture. Bake without a cover for about 1 hour until the top is beautifully golden brown and a toothpick inserted in the center comes out clean.
  • In a small saucepan, combine 1/3 cup sugar and 2 tablespoons Bisquick mix. Add 1 cup frozen raspberries, 1 cup frozen blueberries, and water. Cook over medium heat, stirring constantly, until thickened and boiling. Boil and stir for 1 minute, then remove from heat. Serve warm pudding with sauce and garnish with fresh berries. Refrigerate any leftovers.

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