Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
4
eggs, slightly beaten
2
cups half-and-half
3/4
cup granulated sugar
1
teaspoon vanilla
1/2
cup butter
1
cup packed brown sugar
3/4
cup coarsely chopped pecans
1
cup heavy whipping cream
1/2
teaspoon vanilla
Sweetened whipped cream
Preparation
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.
Bake 38 to 42 minutes or until knife inserted in center comes out clean. Let stand 10 minutes.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted. Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Serve sauce over warm bread pudding with sweetened whipped cream.
