Fattybomatty, here’s my recipe…I use my own homemade " Southern-style " biscuits…They’re large " cat-head " biscuits…So,if you are using bisuits that are on the small side, use one and one-half to two biscuits for every one of my " cat-head " biscuits…

MISS SUSAN’S BISCUIT PUDDIN’

4 leftover biscuits , crumbled up
one-half cup raisins
2 cups evaporated milk
1 cup sugar
4 eggs
2 tablespoons soft butter
1 teaspoon vanilla
PREPARATION:
Place biscuits and raisins and 1 cup milk , scalded in a bowl… Soak until soft. Add sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, and remaining milk. Bake in a one and one-half quart heavily buttered casserole or baking dish in a pre-heated 350 oven for 35 to 45 minutes, or until the puddin’ is firm and a knife inserted in center comes out clean.
We let it come to room temperature and chill it because we love it cold … But, I guess that you could eat it warm if you like…
My Mother always added a meringue to the top , but I just make mine plain…The meringue version is great too !
I hope that you enjoy this old timey dessert !