Zac Brown's Chocolate Peanut Butter Biscuit Pudding
Photo: iStockphoto
This dessert is a Zac Brown Band favorite to serve at their famed pre-concert Eat and Greets. "I always thought it was sad that you couldn't get anything really good to eat at concerts, so we sit down with our fans before every show and eat a gourmet meal that we made for them," frontman Zac Brown says. "The chocolate peanut butter biscuit pudding is just naughty. I don’t know another word to describe it!"
Click here to read the full interview with Zac Brown
Click here to read the full interview with Zac Brown
ingredients: Add all to shopping list
8 large day-old biscuits
1 cup heavy whipping cream
1 cup of half and half
3 cups white sugar (reserve 1 cup to sprinkle on top before cooking)
2 cups semi-sweet chocolate chips
2 eggs
4 Tbsp melted butter
1 cup peanut butter
For Rum Sauce:
12 oz condensed milk
4 oz spiced rum
1/2 Tbsp cinnamon
1/2 tsp ground cloves
1 cup heavy whipping cream
1 cup of half and half
3 cups white sugar (reserve 1 cup to sprinkle on top before cooking)
2 cups semi-sweet chocolate chips
2 eggs
4 Tbsp melted butter
1 cup peanut butter
For Rum Sauce:
12 oz condensed milk
4 oz spiced rum
1/2 Tbsp cinnamon
1/2 tsp ground cloves
directions:
1. Crumble biscuits in a large mixing bowl. Add whipping cream, half and half, sugar, chocolate chips, eggs, butter, and peanut butter. Mix well. Place in a 9-inch-by-13-inch baking dish and top with remaining sugar.
2. Bake at 400°F covered for 1 hour, then bake uncovered for 20 minutes to brown the top. While pudding is baking, prepare rum sauce by mixing together condensed milk, rum, cinnamon, cloves and then warming it up.
3. Top pudding with rum sauce.
KITCHEN COUNTER:
Serves 16.
For Zac Brown's Campfire Chili recipe, click here.
