Chocolatebreadpuddingpauladeen Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream, and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
• Serve it warm or cold, with whipped cream or a dessert sauce.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

Steps:

• Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
• Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
• Preheat the oven to 325 degrees F.
• Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

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.

Steps:

• Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
• Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
• Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
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Steps:

• Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
• In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
• Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
• Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

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.

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.

Steps:

• In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.

Steps:

• Mix together 2/3 cup sugar, 2 tbsp cocoa. Into a greased 1-1/2 qt ovenproof dish - break up enough bread to fill it 2/3 full. Pour sugar & cocoa mixture over the bread. Toss lightly to coat the bread.
• Beat together eggs, vanilla & milk.
• Pour this over the bread and it should just cover the pieces.
• Bake in a preheated oven at 350 for 45 minutes.
• (Optional)Sprinkle chips on top at end of baking and let melt. Serve with whipped cream.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
• Melt chocolate chips in microwave or double boiler. Set aside.
• In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
• In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
• Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
• To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
• To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

Steps:

• Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
• Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
• Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
• Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
• Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
• Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
• Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
• Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
• Serve pudding warm, drizzled with warm chocolate sauce.

Steps:

• Butter a two-quart pudding mold, souffle dish or mixing bowl.
• Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
• Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
• Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
• Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
• Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
• Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
• Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
• Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
• Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
• Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.