Heat oven to 350°F. Bake biscuits as directed on bag. Cool completely, about 20 minutes.
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.
Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly among custard cups.
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.