Chocolate Biscuit Bread Pudding


Flying Biscuit Cafe
Multiple locations

The Flying Biscuit Cafe takes pride in its Southern roots and comfort-food menu. Each of its 16 locations goes through about 5,000 house-baked biscuits a week, some of which end up in the restaurant chain’s signature chocolate bread pudding. Day-old biscuits work best in the recipe.


Bread pudding
3 cups heavy cream
1 cup whole milk
1 lb. semisweet chocolate, chopped into small bits
1 cup sugar
12 large egg yolks
1 tsp. vanilla extract
10 day-old biscuits, crumbled into small pieces
Mint sprigs

Honey creme anglaise
4 large egg yolks
½ cup sugar
2 cups heavy cream
2 tbsp. honey


1. For bread pudding: In large, heavy saucepan, combine cream and milk. Bring to a simmer over medium heat. Remove from heat and whisk in chocolate. Once chocolate has melted and is thoroughly combined, set aside.
2. In mixing bowl, whisk together sugar, egg yolk, and vanilla. Whisk in 1 cup of warm chocolate mixture until thoroughly combined. Whisk all of the egg-chocolate mixture back into remaining chocolate-cream mixture in saucepan until thoroughly combined.
3. Arrange crumbled biscuits in bottom of 12 x 9 ½-inch metal baking pan. Pour chocolate custard over biscuits. Make sure biscuits are submerged in chocolate custard. Let soak for 30 minutes.
4. Preheat oven to 350 F. Set metal pan into a 13 x 9 x 2 inch glass baking dish filled with enough warm water to measure halfway up sides of metal pan. Place the pans on center rack of oven.
5. Bake bread pudding in water bath for 45 minutes or until set. Remove pudding from water bath and cool in pan 20 minutes.
6. Meanwhile, prepare honey creme anglaise: Whisk together egg yolks and sugar in small bowl until smooth and light in color. In small saucepan over medium heat, bring cream to a simmer; remove from heat. Whisk ½ cup hot cream into egg yolk mixture until thoroughly combined.
7. Whisk all of the tempered egg yolk mixture back into remaining cream in saucepan and return to medium heat. Cook, stirring continuously with a wooden spoon, until cream coats back of the spoon. Remove from heat and stir in honey. Transfer to a glass or ceramic bowl and chill until ready to serve.
8. To serve, pour a small puddle of honey crème anglaise onto dessert plates, place serving of pudding on each plate, and drizzle top with more sauce. Garnish with a sprig of mint.

Photo courtesy of Sara Hanna Photography

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