Biscuit Pudding

Name: Biscuit Pudding
Ingredients: 2 large eggs, lightly beaten; 2 c. milk; 1 c. sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. vanilla extract; 3 c. crumbled biscuits; 1/2 c. raisins (optional); 1 stick butter; 1 c. Bisquick; 3/4 c. sugar; 1 c. milk; 1/4 tsp. cinnamon; 4 Tbsp. juice from canned peaches; 1 large can sliced peaches (Freestone are best)

15 ingredients

9 steps

Ingredients

2 large eggs, lightly beaten
2 c. milk
1 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
3 c. crumbled biscuits
1/2 c. raisins (optional)
1 stick butter
1 c. Bisquick
3/4 c. sugar
1 c. milk
1/4 tsp. cinnamon
4 Tbsp. juice from canned peaches
1 large can sliced peaches (Freestone are best)

Directions

1

Preheat oven to 350°.
2

In large black skillet, melt butter in oven until completely melted.
3

Remove skillet and swirl around butter so that bottom and sides are covered.
4

In separate mixing bowl, put all remaining ingredients and mix gently.
5

Pour mixture into skillet with butter.
6

Do not stir!
7

Bake for 30 to 45 minutes until crust is golden.
8

Serve plain or with vanilla ice cream. Transfer leftovers to airtight container.
9

Reheat in microwave. Better the next day!