Chocolate Brioche Bread Pudding
1 quart heavy cream
1½ cup granulated sugar
1 tbsp vanilla
4 egg yolks
1 brioche loaf
3 chocolate muffins
Preheat oven to 325° F. Boil cream, sugar and vanilla together in a saucepan. Temper the boiled cream slowly into the egg yolks to bring the egg yolks up to heat. Pour
tempered egg yolks back into the saucepan and let sit for 3 to 4 minutes. Strain into a container and cool. Dice bread (with no crust) and chocolate muffins into a mixing bowl. Place in a pan and pour the custard on top. Bake in the oven at 325° F for 25 minutes or until firm. Cool and serve.
Heat oven to 450° F. Combine Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto
ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray
before removing from cookie sheet. Serve warm.