Chocolate Cinnamon Bread Pudding Recipes

EASY CHOCOLATE CINNAMON BREAD PUDDING

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

Easy Chocolate Cinnamon Bread Pudding image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

Ingredients

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

CHOCOLATE BREAD PUDDING

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Number Of Ingredients 9

Chocolate Bread Pudding image

Steps:

Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

Ingredients

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

Chocolate and Cinnamon Bread on Bread Pudding image

Steps:

For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
Cut the bread pudding into "slices" and top with the whipped cream.

Ingredients

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt