Blueberry Biscuit Pudding With White Chocolate Sauce

2 packages Shawnee Mills Buttermilk Biscuit mix

3 eggs

1 cup Hiland whole milk

1 cup Hiland Heavy Whipping Cream

1 1/2 cups granulated sugar

1 tbs Griffin's vanilla

1/2 tsp ground cinnamon

2 cups blueberries

4 tbs Hiland Unsalted Butter

White Chocolate Sauce

1(10-to-12 ounce) package white chocolate chips

1 cup Hiland Heavy Whipping Cream

Mix and bake biscuits according to package directions. You will end up with approximately 16 (2-inch) biscuits. Let cool.

Tear biscuits into 1-inch pieces. Set aside.

In a large bowl, whisk together milk, cream, sugar, vanilla and cinnamon.

Add torn biscuits to milk mixture, and gently mix together. Leave for 5 minutes to allow bread to soften. Gently fold in blueberries.

Pour into a buttered 9 x 13 inch baking dish. Place pats of butter over pudding. Bake in a 350 degree preheated oven for 45-50 minutes.

White Chocolate Sauce

Place chocolate chips in a small bowl. In a small saucepan bring cream just to a boil.

Pour cream over chocolate chips, whisking until smooth. Drizzle on top of warm bread pudding.