Ingredients

The following ingredients have 9 Servings
  • 1 can(s) refrigerated buttermilk biscuits, baked according to pkg. directions (10 biscuits)
  • 2 cup(s) milk
  • 2 large eggs
  • 2 tablespoon(s) butter or margarine, melted
  • 2 teaspoon(s) vanilla extract
  • 3/4 cup(s) sugar
  • 1/4 cup(s) cocoa
  • 1/2 cup(s) semi-sweet chocolate chips
  • CARAMEL SAUCE
  • 1/2 cup(s) butter or margarine
  • 1/2 cup(s) brown sugar, firmly packed
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) evaporated milk
  • 1 tablespoon(s) vanilla extract

Instruction

  • 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.
  • 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 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.
  • Cut warm bread pudding into squares and serve with warm sauce.