Lemon Bread Pudding
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 6 eggs
- 1/2 cup Original Bisquick® mix
- 2 cups milk
- 10 cups cubed French bread (about ten 1-inch slices)
- 1 can (15.75 oz) lemon pie filling or any fruit pie filling
- 1 cup frozen (thawed) whipped topping
Adapted from bettycrocker.com
1.Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
2.Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
3.Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 50 to 55 minutes.