Blueberry Biscuit Pudding with White Chocolate Sauce
Print Recipe
Ingredients
- 2 packages Shawnee Mills Buttermilk Biscuit Mix
- 3 eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 1/2 cups granulated sugar
- 1 tbs vanilla
- 1/2 tsp ground cinnamon
- 2 cups blueberries
- 4 tbs unsalted butter
- 1(10-12 ounce) package white chocolate chips (White Chocolate Sauce)
- 1 cup heavy whipping cream (White Chocolate Sauce)
Ooey gooey pudding with a delicious drizzle of white chocolate on top.
Directions
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.
