Chocolate Bread Pudding with Caramel Sauce
By
Bernice Mosteller
@candychristmas
1
Blue Ribbon Recipe
This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.
The Test Kitchen
Ingredients
-
1 can(s)(10 biscuits) refrigerated buttermilk biscuits, baked according to pkg. directions
-
2 cmilk
-
2 largeeggs
-
2 Tbspbutter or margarine, melted
-
2 tspvanilla extract
-
3/4 csugar
-
1/4 ccocoa
-
1/2 csemi-sweet chocolate chips
-
CARAMEL SAUCE
-
1/2 cbutter or margarine
-
1/2 cbrown sugar, firmly packed
-
1/2 cgranulated sugar
-
1/2 cevaporated milk
-
1 Tbspvanilla extract
How to Make Chocolate Bread Pudding with Caramel Sauce
- Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, 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. Add chocolate mixture to biscuits mixture; stir until well blended.
- 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.
- For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans 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. Cut warm bread pudding into squares and serve with warm sauce.