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Blueberry Biscuit Pudding with White Chocolate Sauce

Bread pudding made with biscuits and blueberries is delicious as a springtime breakfast or dessert.

Ingredients

  1. 2 packages Shawnee Mills Buttermilk Biscuit mix
  2. 3 Hansens eggs
  3. 1 cup Hiland Whole Milk
  4. 1 cup Hiland Heavy Whipping Cream
  5. 1 1/2 cups granulated sugar
  6. 1 tablespoon Griffins Vanilla
  7. 1/2 teaspoon ground cinnamon
  8. 2 cups blueberries
  9. 4 teaspoons Hiland Unsalted Butter
  10. White Chocolate Sauce
  11. 1(10-to-12) ounce package white chocolate chips
  12. 1 cup Hiland Heavy Whipping Cream

  1. Mix and bake biscuits according to package directions. You will end up with approximately 16 (2-inch) biscuits. Let cool.
  2. Tear biscuits into 1-inch pieces. Set aside.
  3. In a large bowl, whisk together milk, cream, sugar, vanilla and cinnamon.
  4. Add torn biscuits to milk mixture, and gently mix together. Leave for 5 minutes to allow bread to soften.
  5. 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.
  6. White Chocolate Sauce Place chocolate chips in a small bowl.
  7. 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.

Find it online: https://www.miocoalition.com/recipes/blueberry-biscuit-pudding-with-white-chocolate-sauce/