Biscuit Pudding

• 2 large eggs, lightly beaten
• 2 c. milk
• 1 c. sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. vanilla extract
• 3 c. crumbled biscuits
• 1/2 c. raisins (optional)
• 1 stick butter
• 1 c. Bisquick
• 3/4 c. sugar
• 1 c. milk
• 1/4 tsp. cinnamon
• 4 Tbsp. juice from canned peaches
• 1 large can sliced peaches (Freestone are best)

1. Preheat oven to 350u0b0.
2. In large black skillet, melt butter in oven until completely melted.
3. Remove skillet and swirl around butter so that bottom and sides are covered.
4. In separate mixing bowl, put all remaining ingredients and mix gently.
5. Pour mixture into skillet with butter.
6. Do not stir!
7. Bake for 30 to 45 minutes until crust is golden.
8. Serve plain or with vanilla ice cream. Transfer leftovers to airtight container.
9. Reheat in microwave. Better the next day!

eggs, milk, sugar, ground cinnamon, ground nutmeg, vanilla extract, crumbled biscuits, raisins, butter, bisquick, sugar, milk, cinnamon, peaches, peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170704 (may not work)