CHOCOLATE CUSTARD BREAD PUDDING
This is a simple and rich tasting treat. The spices make it extra special!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a double boiler, heat together the milk and chocolate until chocolate is melted.
- In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
- Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
- Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
- Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 41.5 g, Cholesterol 97.9 mg, Fat 15.6 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 5.3 g, Sodium 181.8 mg, Sugar 29.3 g
CHOCOLATE CROISSANT BREAD PUDDING
Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
- In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
- When ready to bake, heat the oven to 350 degrees F.
- Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
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 BREAD PUDDING
Steps:
- In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
- In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)
- When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
- Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
- To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.
- Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream.
CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON
This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table"
Provided by blucoat
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
- Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
- Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
- Let the bread pudding cool at least 10 minutes.
- If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.
Nutrition Facts : Calories 419.2, Fat 25.4, SaturatedFat 14.2, Cholesterol 217, Sodium 426.9, Carbohydrate 37.7, Fiber 1.6, Sugar 10.7, Protein 10
CHOCOLATE BREAD PUDDING
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Winter Bon Appétit Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
CHOCOLATE HERSHEY'S BAR BREAD PUDDING
This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350*F.
- prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
- Spread the bread in a single layer on a large baking pan with sides.
- Place butter in a small saucepan over medium heat.
- When melted, drizzle the butter over the bread and toss or stir to evenly coat.
- Place the pan into the oven and bake until lightly browned, about 15 minutes.
- Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
- Spray a 10 inch cast iron skillet with cooking spray.
- Line the bottom of the skillet with parchment or baking paper.
- Spoon half of the bread/custard mixture on top, spreading in an even layer.
- Sprinkle with the chocolate, then top with the remaining bread.
- Sprinkle the pecans and remaining sugar on top.
- Bake for 30 minutes.
- Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
- For the sauce: in a small bowl, stir together the cornstarch and bourbon.
- In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
- Place the pan over medium heat and bring to a boil, stirring constantly.
- Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
Nutrition Facts : Calories 1149.2, Fat 62.8, SaturatedFat 30.8, Cholesterol 319.5, Sodium 813.1, Carbohydrate 135, Fiber 13.1, Sugar 66.6, Protein 23
CHOCOLATE BREAD PUDDING
Categories Milk/Cream Chocolate Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
- Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
CUSTARD BREAD PUDDING
Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.
Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
DECADENT CHOCOLATE BREAD PUDDING
Whether you'd like to use up leftover bread or have a new loaf on hand, this rich, comforting bread pudding dessert is a chocolate lover's delight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
- Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
- Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
- Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
- Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.
More about "chocolate custard bread pudding recipes"
CHOCOLATE CUSTARD BREAD PUDDING - MOMS WHO THINK
From momswhothink.com
5/5 (1)Total Time 1 hr 5 minsEstimated Reading Time 3 mins
- In a 10×16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
CHOCOLATE BREAD PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (77)Total Time 1 hr 25 minsCategory Dessert, BreakfastCalories 413 per serving
CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE
From momontimeout.com
BAKED CHOCOLATE CUSTARD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHOCOLATE CHALLAH BREAD PUDDING - THE FOOD GAYS
From foodgays.com
RICH CREAMY CHOCOLATE CUSTARD CAKE FILLING RECIPE
From thespruceeats.com
10 BEST CUSTARD BREAD PUDDING RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE BREAD PUDDING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DECADENT CHOCOLATE CUSTARD RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE CHIP COOKIE DOUGH BREAD PUDDING - CALL ME …
From callmepmc.com
CHOCOLATE BREAD AND BUTTER PUDDING RECIPE
From olivemagazine.com
CHOCOLATE BREAD PUDDING WITH CUSTARD SAUCE - EATINGWELL
From eatingwell.com
Category Christmas Pudding RecipesCalories 308 per servingTotal Time 2 hrs 25 mins
- Heat oil and butter over low heat in a small saucepan just until butter melts. Brush both sides of the bread slices with butter mixture and place on a baking sheet. Bake until golden brown, 5 to 7 minutes per side.
- Overlap toasted bread slices in an ungreased 9-inch square baking dish. Reduce oven temperature to 325 degrees .
PUDDINGS & CUSTARDS | MARTHA STEWART
From marthastewart.com
CHOCOLATE CHIP BRIOCHE BREAD PUDDING - SIMMER AND SAGE
From simmerandsage.com
CHOCOLATE BREAD PUDDING (+ HOW TO MAKE VIDEO ... - CARLSBAD …
From carlsbadcravings.com
CUSTARD BREAD PUDDING WITH VANILLA SAUCE - DRIVE ME HUNGRY
From drivemehungry.com
BITTERSWEET CHOCOLATE BREAD PUDDING RECIPE | ALTON BROWN
From altonbrown.com
20 BEST SCHOOL DINNER PUDDINGS | BBC GOOD FOOD
From bbcgoodfood.com
EASY BREAD PUDDING RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DARK CHOCOLATE BREAD PUDDING RECIPE - RECIPES.NET
From recipes.net
EASY BREAD PUDDING - T'S CHIPS ...AND MORE
From tschips.ca
DEATH BY CHOCOLATE BREAD PUDDING - A BAJILLIAN RECIPES
From abajillianrecipes.com
SALTED CHOCOLATE BREAD PUDDING | DUDE THAT COOKZ
From dudethatcookz.com
WHITE CUSTARD, CHOCOLATE CUSTARD, CHEESE CUSTARD, CUSTARD BREAD …
From chestofbooks.com
DARK CHOCOLATE BREAD PUDDING - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE BREAD PUDDING - BROWN EYED BAKER
From browneyedbaker.com
CHOCOLATE BREAD PUDDING WITH CUSTARD - FOODDIEZ.COM
From fooddiez.com
CHOCOLATE CHIP BREAD PUDDING - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
25 BEST CUSTARD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE BREAD PUDDING - GLUTEN FREE (OR NOT AS YOU PREFER)
From glutenfreealchemist.com
DARK CHOCOLATE BREAD PUDDING WITH VANILLA ICE CREAM
From onceuponachef.com
CHOCOLATE CUSTARD BREAD PUDDING - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CHOCOLATE CHIP BRIOCHE BREAD PUDDING - THE HEIRLOOM PANTRY
From theheirloompantry.co
CARNATION® | CHOCOLATE BREAD PUDDING WITH CHOCOLATE SAUCE
From carnationmilk.ca
OLD FASHIONED BREAD PUDDING - THE COUNTRY COOK
From thecountrycook.net
You'll also love