Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits (8 Count)
2
cups evaporated milk (from two 12-oz cans)
3/4
cup sugar
3
eggs
3
tablespoons butter, melted
2
teaspoons vanilla
1 1/2
teaspoons ground cinnamon
1/8
teaspoon salt
1/3
cup raisins
1/2
cup caramel topping (from 14-oz jar)
Preparation
Heat oven to 350°F. Place biscuits 1 to 2 inches apart on ungreased cookie sheet. Bake 13 to 16 minutes or until golden brown. Cool biscuits completely. Split biscuits in half, then tear biscuit halves into 1-inch pieces; place in large bowl.
In medium bowl, beat milk, sugar, eggs, butter, vanilla, cinnamon and salt with whisk until mixed.
Pour milk mixture over biscuit pieces in large bowl; stir in raisins. Let mixture stand 15 minutes, then use hands or wooden spoon to mash the bread for a creamy consistency.
Generously spray 9x5-inch loaf pan with cooking spray. Pour biscuit mixture into loaf pan; spread evenly in pan.
Place loaf pan in 13x9-inch baking dish; carefully pour warm water in baking dish, until water level comes halfway up sides of loaf pan.
Bake 1 hour to 1 hour 10 minutes, until at least 165°F in center and toothpick inserted in center comes out clean. Remove from oven and water bath; allow to completely cool 1 hour, then cover and refrigerate 2 hours. Turn upside-down onto serving plate; top with caramel sauce.
