You’ve never seen biscuits do this! We turned them into a custardy bread pudding bake and finished with a praline sauce that’s so good, we made it into its own recipe. To make 1 1/2 cups homemade whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 c heavy whipping cream and 1 tbsp. powdered sugar in chilled bowl. Beat on low speed until mixture begins to thicken. Add 1/2 tsp. vanilla; beat on high speed until whipped cream forms soft peaks.
Bread Pudding
- 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated Buttermilk biscuits
- 4 eggs, slightly beaten
- 2 cups half-and-half
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
Praline Sauce
- 1/2 cup butter
- 1cup packed brown sugar
- 3/4 cup coarsely chopped pecans
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
Steps
- Heat oven to 350°F. Bake biscuits as directed on can. While still warm, cut each biscuit into six pieces. Arrange pieces in single layer on large flat surface; cool completely, at least 30 minutes.
- In large bowl, beat eggs, half-and-half, granulated sugar and 1 teaspoon vanilla until well blended. Add cut-up biscuit pieces; mix well. Let stand 15 minutes, stirring occasionally.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread biscuit mixture evenly in baking dish, pressing down slightly.