MEMPHIS, Tenn., May 22, 2013 /PRNewswire/ -- One of the wonderful benefits of biscuit making is that you gain the skills necessary to make many other iconic recipes like shortcakes, dumplings and scones.
(Photo: http://photos.prnewswire.com/prnh/20130522/CL19096 )
(Logo: http://photos.prnewswire.com/prnh/20120921/CL78937LOGO-b )
"Because of today's on-the-go culture, making homemade biscuits is almost a lost art form," said baking expert Linda Carman. Join White Lily® to help "Save the Biscuit" by learning, teaching and sharing with others the art of making biscuits. Pull up a chair, relax for a moment and allow your mind to reflect on how wonderful and rewarding it is to take the time to make a biscuit from scratch.
As the daily bread of the Southern table, biscuits were often used to stretch meals and feed large, hungry families. Even leftover biscuits found their way into delicious recipes like a biscuit version of bread pudding. White Chocolate Raspberry Biscuit Bread Pudding is made in much the same way, but elegant enough for a nice party.
Find more delicious recipes, like the Coconut Almond Biscuit Braid, at www.whitelily.com.
White Chocolate Raspberry Biscuit Bread Pudding
Crisco® Original No-Stick Cooking Spray
8 to 9 prepared White Lily® Light and Fluffy Biscuits (may be leftover)
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar
1. HEAT oven to 325 degrees F. Coat 9 1/2-inch deep dish pie plate with no-stick cooking spray. Slice biscuits in half horizontally. Arrange, split side up, in a circular pattern in prepared pie plate. Arrange raspberries randomly over biscuits.
2. MICROWAVE baking chips in uncovered microwave-safe bowl on MEDIUM HIGH power for 1 minute and 15 seconds. Stir. If necessary, microwave at 15 second increments, stirring just until melted. Combine milk and cream in medium saucepan. Bring to a boil over medium heat. Whisk eggs, egg yolks and sugar in large bowl. Gradually whisk in hot milk mixture and melted baking chips until blended.
3. LADLE egg mixture gently over biscuits until almost full, pressing down slightly to submerge. Let stand 20 minutes. Add remaining egg mixture as biscuits absorb liquid. Bake uncovered 45 to 50 minutes or until firm and knife inserted 2 inches from edge comes out clean.
Makes 8 servings
©/® The J.M. Smucker Company.
CONTACT:
Courtney Eller
615-780-3336
[email protected]
SOURCE White Lily
Share this article