Chocolate Brioche Bread Pudding Cheese-Garlic Biscuits
  • Servings: 12
  • ½ cup unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • 2 tablespoons light corn syrup
  • 6, 1-inch day old slices challah
  • 5 large eggs
  • 1 ½ cups half & half cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange liqueur
  • ¼ teaspoon salt
  1. 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
  2. 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.
  3. 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
  4. ungreased cookie sheet.
  5. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray
  6. before removing from cookie sheet. Serve warm.