The Flying Biscuit Café Chocolate Biscuit Bread Pudding Recipe

Step 1

Preheat oven to 350°F.

Step 2

Spray a 9 x 13-inch pan with non-stick spray and line with parchment paper.

Step 3

Place a sauce pan over medium heat.

Step 4

Add cream and milk. Bring to a simmer.

Step 5

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.

Step 6

In a large bowl, add sugar, egg yolks, whole eggs and vanilla. Whisk well to combine.

Step 7

Slowly add chocolate mixture to the egg mixture. Mix well.

Step 8

Add crumbled biscuits to the sprayed pan. Do not use the small crumbs, only the chunks. Arrange evenly.

Step 9

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.

Step 10

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.

Step 11

Remove from oven and let cool completely before removing from pan.

Step 12

Serve hot with honey crème anglaise or ice cream.

Step 13

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.