Chocolate Praline Bread Pudding With Cinnamon Cream Recipes

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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

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®)

PRALINE BREAD PUDDING

Provided by Emeril Lagasse

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 22



Praline Bread Pudding image

Steps:

  • Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
  • In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
  • Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
  • In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
  • Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
  • Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

1 tablespoon butter
4 eggs
1 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1 teaspoon pure vanilla extract
3 cups heavy cream
1 cup milk
6 cups 1/2-inch day-old bread cubes
2 cups crumbled Pecan Pralines, recipe follows
2 cups Anglaise Sauce, recipe follows
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar

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.

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

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Provided by Suzanne Goin

Categories     Bread     Chocolate     Dessert     Side     Bake     Kosher     Cinnamon

Number Of Ingredients 13



Caramelized Bread Pudding with Chocolate and Cinnamon image

Steps:

  • Preheat the oven to 350°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. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
  • Serve the bread pudding from the baking dish at the table, using a big spoon.

2 tablespoons unsalted butter, softened
4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4 inch thick, crusts removed
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate
1 tablespoon granulated sugar, for caramelizing the top

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.

Provided by PBShakes

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12



Chocolate-Brandy Bread Pudding With Cinnamon Whipped Cream image

Steps:

  • Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
  • Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
  • Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
  • Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
  • Whisk in eggs, then vanilla and salt.
  • Stir in bread. Let stand 30 minutes.
  • Spread half of pudding mixture in prepared dish.
  • Sprinkle with 2 cups chocolate chips.
  • Cover with remaining pudding mixture.
  • (Can be made one day ahead. Cover and Chill)
  • Preheat oven to 350.
  • Bake pudding uncovered until puffed and firm in center, about 45 minutes.
  • Remove from oven; let cool 10 minutes.
  • Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
  • Spoon pudding into bowls. Top with whipped cream.

Nutrition Facts : Calories 1077.9, Fat 71.4, SaturatedFat 42.2, Cholesterol 288.4, Sodium 395.1, Carbohydrate 99.5, Fiber 6, Sugar 69.7, Protein 14.7

1 tablespoon unsalted butter, melted
2 1/4 cups half-and-half
1/3 cup brandy
3 cups semi-sweet chocolate chips, divided
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon, divided
4 large eggs
1 teaspoon vanilla extract
1 pinch salt
6 cups crustless country white bread, cut into 1/2 cubes
2 cups chilled whipping cream
2 tablespoons sugar

BREAD PUDDING WITH PRALINE SAUCE

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13



Bread Pudding with Praline Sauce image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

PRALINE CHOCOLATE DESSERT

A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 15



Praline Chocolate Dessert image

Steps:

  • Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup butter, melted
1 cup chopped pecans
PRALINE:
1-1/2 cups butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup packed brown sugar
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Pecan halves

BEST BREAD PUDDING WITH VANILLA SAUCE

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16



Best Bread Pudding with Vanilla Sauce image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

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