Blueberry Biscuit Pudding with White Chocolate Sauce

recipe image


2 packages Shawnee Mills Buttermilk Biscuit mix
3 eggs
1 cup Hiland whole milk
1 cup Hiland Heavy Whipping Cream
1 1/2 cups granulated sugar
1 tbs Griffin's vanilla
1/2 tsp ground cinnamon
2 cups blueberries
4 tbs Hiland Unsalted Butter

White Chocolate Sauce
1(10-to-12 ounce) package white chocolate chips
1 cup Hiland Heavy Whipping Cream


Mix and bake biscuits according to package directions. You will end up with approximately 16 (2-inch) biscuits. Let cool.
Tear biscuits into 1-inch pieces. Set aside.
In a large bowl, whisk together milk, cream, sugar, vanilla and cinnamon.
Add torn biscuits to milk mixture, and gently mix together. Leave for 5 minutes to allow bread to soften. Gently fold in blueberries.
Pour into a buttered 9  x 13 inch baking dish. Place pats of butter over pudding. Bake in a 350 degree preheated oven for 45-50 minutes.

White Chocolate Sauce
Place chocolate chips in a small bowl. In a small saucepan bring cream just to a boil.
Pour cream over chocolate chips, whisking until smooth. Drizzle on top of warm bread pudding.