White Chocolate-Berry Bread Pudding

Ingredients

• 1.3 cups milk 
• 0.8 cup chocolate white grated
• 0.7 cup sugar 
• 3.5 cups milk 
• 1.5 cups whipping cream 
• 2 tablespoons butter melted
• 1 tablespoon vanilla 
• 4  eggs 
• 1 cup raspberries unsweetened frozen thaw (do not )
• 1 cup blueberries unsweetened frozen thaw (do not )
• 0.3 cup sugar 
• 1 cup raspberries unsweetened frozen thaw (do not )
• 1 cup blueberries unsweetened frozen thaw (do not )
• 0.5 cup water 
• 1 serving poached berries fresh
• 4.5 cups frangelico 
• 2 tablespoons frangelico 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wire rack
• baking pan
• hand mixer
• toothpicks
• glass baking pan

Directions

1. Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet.
2. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
3. Break up biscuits into random-sized pieces; spread in baking dish.
4. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended.
5. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
6. Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture.
7. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
8. In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.
9. Serve pudding warm topped with sauce.
10. Garnish with fresh berries. Store in refrigerator.