Did you know that September is National Biscuit Month? Well it is and our friends at White Lily Flour are celebrating by sharing this amazing recipe for White Chocolate Raspberry Biscuit Bread Pudding and an awesome giveaway! To start, this incredible recipe is probably one of my most favorite bread pudding recipes ever. It’s great to use up leftover biscuits, but who has leftover biscuits?? So, I just made some for the recipe. It is totally worth the effort. I promise. The biscuits lend an amazing flavor and texture to the dish. It is truly one of my new favorite desserts. Next, one lucky Southern Bite reader will win a Biscuit Essentials Kit that includes a Save the Biscuit tote bag, biscuit cutter, pastry blender, a bag of White Lily self-rising flour, White Lily tea towel, flour sifter, and a Save the Biscuit t-shirt.
You know, folks seem to be intimidated by making homemade biscuits. And honestly, there are some great ready-made and frozen options out there. But for me there is nothing like setting a big ol’ plate of fresh, homemade biscuits down on the table in front of your family. All it takes is some courage and a great recipe and you can serve your family the same way. White Lily has a wealth of great biscuits recipes on their site. I love their White Lily Light and Fluffy Biscuits, and their White Lily Cream Biscuits, but my most favorite are the Touch of Grace Biscuits. They take a bit more time and skill, but the light and fluffy texture sure is worth it. Y’all join us in celebrating National Biscuit Month and help us Save the Biscuit!
Check out this video with some easy biscuit making tips, then enter the giveaway below!
a Rafflecopter giveaway
- Crisco® Original No-Stick Cooking Spray
- 8 to 9 prepared White Lily Light and Fluffy Biscuits
- 6 ounces fresh raspberries (about 1½ cups)
- 1 (12 oz.) package white baking chips
- 1 cup milk
- 1 cup heavy cream
- 3 eggs
- 2 egg yolks
- ¼ cup sugar
- Heat oven to 325°F. Coat 9½- 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.
- 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 intervals, 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.
- 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.