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.
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.