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The Flying Biscuit Café Chocolate Biscuit Bread Pudding Recipe
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The Flying Biscuit Café Chocolate Biscuit Bread Pudding Recipe

Make this Straight-From-the-Restaurant The Flying Biscuit Café Chocolate Biscuit Bread Pudding Recipe at home. Using Biscuits, in the place of Bread, gives Flying Biscuit Café Chocolate Biscuit Bread Pudding a unique flavor and texture.
Prep Time35 minutes
Active Time35 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: The Flying Biscuit Café

Ingredients

  • 3 cups Heavy Cream
  • 1 cup 2% Milk
  • 8 ounces Chocolate Chips
  • 4 Egg Yolks
  • 2 Whole Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cups granulated Sugar
  • 8 Biscuits crumbled into approximately 20 pieces each

Instructions

  • Preheat oven to 350°F.
  • Spray a 9 x 13-inch pan with non-stick spray and line with parchment paper.
  • Place a sauce pan over medium heat.
  • Add cream and milk. Bring to a simmer.
  • Take pan off heat. Add chocolate chips and let sit for 10 minutes. Stir until the chocolate chips are melted. Set aside to cool for 10 minutes.
  • In a large bowl, add sugar, egg yolks, whole eggs and vanilla. Whisk well to combine.
  • Slowly add chocolate mixture to the egg mixture. Mix well.
  • Add crumbled biscuits to the sprayed pan. Do not use the small crumbs, only the chunks. Arrange evenly.
  • Slowly pour prepared chocolate custard to over the biscuits. Make sure the biscuits are all coated - but do not stir or the biscuits will fall apart.
  • Place pan on a cookie sheet. Place in the oven. Bake for 30 to 35 minutes or until the pudding is just set in the middle.
  • Remove from oven and let cool completely before removing from pan.
  • Serve hot with honey crème anglaise or ice cream.
  • Or store in a tightly sealed container in the refrigerator or freezer. When ready to serve, thaw, if frozen, and heat to warm. Heating in the microwave is fine.

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