- 1 can (10 biscuits) refrigerated buttermilk biscuits, baked according to pkg directions
- 2 cups milk
- 2 eggs
- 2 Tbsp butter, melted
- 2 tsp vanilla extract
- ¾ cup sugar
- ¼ cup cocoa
- ½ cup semisweet chocolate chips
- ½ cup butter
- ½ cup firmly packed brown sugar
- ½ cup granulated sugar
- ½ cup evaporated milk
- 1 Tbsp vanilla extract
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 biscuit mixture; stir until ell blended. Pour into a greased 8-inch square 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 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.