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Steps
1
Heat oven to 350°F. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
2
Meanwhile, generously spray twelve 10-oz custard cups or twelve 4 1/2x1 1/4-inch disposable foil tart pans with cooking spray. In large bowl, beat eggs. Add milk, sugar, raisins, cinnamon and vanilla; mix well.
3
Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly among custard cups.
4
Bake 20 to 25 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Drizzle with warm topping.
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You can bake the biscuits up to 2 days before preparing the pudding. After they have cooled, store in a sealed food-storage plastic bag at room temperature. It won't matter if they're no longer as soft as fresh-baked—the milk and sugar mixture will work its magic either way.
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