WHITE CHOCOLATE-BERRY BREAD PUDDING

Being "out of bread" will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it's doable, decadent and delicious!

4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
3/4 cup grated white baking bars (white chocolate)
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping (heavy) cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
Berry Sauce (See Below)
Fresh berries, if desired

Heat oven to 450 degrees F. Butter bottom and sides of rectangular baking dish, 13x9x2 inches.

Stir Bisquick mix and 1 1/3 cups milk in large bowl with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on wire rack, about 30 minutes.

Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated white chocolate.

Beat remaining ingredients except berries and Berry Sauce in large bowl with electric mixer on low speed until blended. Pour over biscuits in baking dish.

Cover and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350 degrees F.

Stir frozen raspberries and blueberries into biscuit mixture.

Bake uncovered about 1 hour or until top is golden and toothpick inserted in center comes out clean. Serve warm with Berry Sauce. Garnish with fresh berries. Store covered in refrigerator.

BERRY SAUCE:
1/3 cup sugar
2 tablespoons Original Bisquick® mix
1 cup frozen unsweetened raspberries (not thawed)
1 cup frozen unsweetened blueberries (not thawed)
1/2 cup water

Stir together sugar and Bisquick mix in 1-quart saucepan. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.

Source: Betty Crocker