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chocolate bread pudding with caramel sauce

(12 ratings)
Blue Ribbon Recipe by
Bernice Mosteller
Casar, NC

Chocolate Bread Pudding is an old-fashioned favorite with a chocolate twist. A drizzling of warm caramel sauce makes the moist dessert irresistible.

Blue Ribbon Recipe

Need a simple, yet decadent dessert? Try this bread pudding. It's simply divine! Typically bread pudding is made with stale bread. This recipe is made with biscuits and we may never make bread pudding another way again. The biscuits soak up all the chocolate flavor. Drizzled on top is a buttery and sweet caramel sauce that's the perfect complement to all the chocolate.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 9 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chocolate bread pudding with caramel sauce

  • 1 can
    refrigerated buttermilk biscuits, baked according to pkg. directions (10 biscuits)
  • 2 c
  • 2 lg
  • 2 Tbsp
    butter or margarine, melted
  • 2 tsp
    vanilla extract
  • 3/4 c
  • 1/4 c
  • 1/2 c
    semi-sweet chocolate chips
  • 1/2 c
    butter or margarine
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    granulated sugar
  • 1/2 c
    evaporated milk
  • 1 Tbsp
    vanilla extract

How To Make chocolate bread pudding with caramel sauce

  • Baked biscuits and milk combined in a bowl.
    Preheat oven to 350 F. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside.
  • Eggs, melted butter, vanilla, sugar, cocoa, and chocolate chips combined in a bowl.
    In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips.
  • Chocolate mixture and biscuits combined in a bowl.
    Add chocolate mixture to biscuits mixture. Stir until well blended.
  • Biscuit mixture poured into a baking dish and baking in the oven.
    Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
  • Butter, two types of sugar, and milk in a saucepan.
    For the caramel sauce, combine butter, sugars, and milk in a medium saucepan. Stirring constantly, cook over low heat until butter melts and sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla.
  • Chocolate Bread Pudding ready to be sliced with caramel sauce poured over.
    Cut warm bread pudding into squares and serve with warm sauce.