Blueberry Biscuit Pudding with White Chocolate Sauce
Bread pudding made with biscuits and blueberries is delicious as a springtime breakfast or dessert.
Ingredients
- 2 packages Shawnee Mills Buttermilk Biscuit mix
- 3 Hansens eggs
- 1 cup Hiland Whole Milk
- 1 cup Hiland Heavy Whipping Cream
- 1 1/2 cups granulated sugar
- 1 tablespoon Griffins Vanilla
- 1/2 teaspoon ground cinnamon
- 2 cups blueberries
- 4 teaspoons 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.