ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts :
CHOCOLATE CHIP POUND CAKE BREAD PUDDING
I created this recipe as a combination of two other recipes as a response from a sermon my pastor preached where he mentioned eating this in a restaurant. I couldn't find one online and tried this. It's not a quick one to make but its not too difficult.
Provided by South Carolina Baker
Categories Dessert
Time 2h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- First, make the pound cake.
- Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
- Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
- Add the sugar and continue to beat until smooth.
- Add the eggs beating with each additional egg.
- Add vanilla.
- Add the flour alternating with milk (start and end with flour).
- Stir in chocolate chips.
- Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
- Let cool on rack.
- When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
- Whisk together eggs and sugar. Add milk. Whisk until combined.
- Pour egg mixture over the pound cake.
- Let soak on counter for 1 hour.
- Bake for 45 minutes in a 350 degree oven.
Nutrition Facts : Calories 332.9, Fat 16.1, SaturatedFat 9.2, Cholesterol 138.9, Sodium 129.9, Carbohydrate 42.5, Fiber 0.7, Sugar 31.8, Protein 6.5
EASY CHOCOLATE CHIP POUND CAKE
This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
Provided by prissycat
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
- Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g
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