White Chocolate Raspberry Biscuit Bread Pudding + A GIVEAWAY!

Did you know that it's National Biscuit Month?  Pretty awesome, huh?  What do you say we celebrate by making a mouth-watering, ridiculously delicious white chocolate bread pudding.  BUT - This isn't just any old bread pudding.  It's made with made-from-scratch buttermilk biscuits, which give it an incredible texture and presentation.   In fact, my father-in-law is a self-proclaimed bread pudding expert, and he deemed this bread pudding one of the best he's EVER had...That's serious stuff, folks!  :)

Trust me, there will be audible OOHs and AHHS when you pull this baby out of the oven.  The biscuits are cut in half and arranged prettily in a pie plate, only to be topped off by fresh raspberries and then smothered with a creamy white chocolate mixture that you'll want to take a bath in.  

Um, yes, please!

After you finish licking your plate from the goodness that was the biscuit bread pudding (it won't last long!), take a minute to enter my latest giveaway, which is sponsored by the wonderful folks at White Lily.  I mean, I can't think of a better giveaway, sponsored by a better company, to celebrate National Biscuit Month, can you??  The lucky winner will receive a Biscuit Essentials Kit, which includes:

White Lily Biscuit Essentials Kit:

• "Save the Biscuit" Tote Bag
• "Save the Biscuit" T-Shirt (so cute!!)
• Biscuit cutter
• Pastry Blender
• Flour Sifter
• 1 bag of White Lily flour
• Tea towel 

Keep scrolling to the bottom of this post for directions on how to enter the giveaway...

Bon Appetit, my friends!

White Chocolate Raspberry Biscuit Bread Pudding
Adapted from:  White Lily

Ingredients:
8 to 9 prepared White Lily Light & Fluffy Biscuits (recipe below)
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar

Directions:
HEAT oven to 325°F. Coat 9 1/2- 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.

White Lily Light & Fluffy Biscuits

Ingredients:
2 cups White Lily self-rising flour
1/4 cup all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk

Directions:
Heat oven to 500 degrees F.  Coat baking sheet with no-stick cooking spray.

Measure flour into large bowl.  Cut in shortening with pastry blender until crumbs are the size of peas.  Blend in just enough milk with fork until dough leaves the sides of bowl.

Turn dough onto lightly floured surface.  Knead gently 2 to 3 times.  Roll dough to 1/2 inch thickness.  Cut using floured 2-inch biscuit cutter.  Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.

Bake 8 to 10 minutes, or until golden brown.

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How to  Enter the Giveaway:
 
Simply leave a comment on this blog post, which answers the following question:

What is your favorite type of biscuit?
Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter  
• Tweet the following:
  NEW GIVEAWAY: Win a #whitelily Biscuit Essentials Kit! @SugarSpicebyC #nationalbiscuitmonth #giveaway @DVLprad http://sugarandspice-celeste.blogspot.com/2013/09/white-chocolate-raspberry-biscuit-bread.html 
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Sunday, September 22nd. 
• A winner will be picked at random (using random.org) and will be announced on Monday, September 23rd.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for stopping by!  :)