CHOCOLATE CHIP PORTUGUESE SWEET BREAD PUDDING
**INGREDIENTS AND AMOUNTS ON THIS RECIPE APPEAR TO HAVE BEEN ALTERED SOMEHOW. PLEASE DO NOT MAKE THIS UNTIL I CAN FIND THE ORIGINAL RECIPE I USED, AND MAKE CORRECTIONS - THANKS IN ADVANCE!!** I had the MOST decadent bread pudding dessert at a restaurant here in downtown Providence. The bread pudding was made using Portuguese Sweet Bread and was absolutely AMAZING. This is my attempt to recreate this fabulous dessert for my self at home!
Provided by Kozmic Blues
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350, and butter a 13x9 baking dish.
- Whisk milk, heavy cream and sugar in a saucepan over medium heat.
- Meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
- Heat milk/cream mixture to just steaming, but not boiling!
- Whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
- Pour tempered egg mixture into the saucepan with the hot milk.
- Strain mixture to remove any lumps and the vanilla pods.
- Spread bread cubes in prepared dish and sprinkle with the chocolate chips.
- Slowly pour custard over bread, being sure to saturate all of the bread. (If you can, it's nice to let it sit and soak evenly for 1/2 or so).
- Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.
Nutrition Facts : Calories 591.4, Fat 42.9, SaturatedFat 24.3, Cholesterol 428.7, Sodium 139, Carbohydrate 42.5, Fiber 0.9, Sugar 39.6, Protein 12.8
BITTERSWEET CHOCOLATE PETIT POTS (FRENCH INSPIRED CHOCOLATE PUDDING)
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer.
- In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan. Do not let the milk boil. Put the chocolate in a heatproof bowl and pour the hot milk over it. Stir until the chocolate melts and the mixture is smooth.
- Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders. Heat the mixture gently over medium heat, stirring until smooth. Remove the pan from heat.
- In a large bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper. Pour the tempered yolks into the chocolate mixture and whisk. Strain through a fine-mesh sieve into a bowl. Stir in the espresso and set aside to cool slightly.
- Pour the chocolate mixture into eight 5-ounce ramekins or custard cups. Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven. Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins. Bake for about 1 hour, or until the custards are set. Remove and let cool in the water bath. Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve. This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator.
CHOCOLATE CROISSANT BREAD PUDDING
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
Provided by Katie Lee Biegel
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.
CHOCOLATE CHILE BREAD PUDDING
Categories Chocolate Dessert Bake Quick & Easy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
- Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
- Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.
CHOCOLATE PUDDINO
Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!
Provided by Chef John
Yield 6
Number Of Ingredients 12
Steps:
- Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
- Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
- Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
- Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
- Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
- Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
- Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
- Garnish with shaved chocolate and serve.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 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 :
THE ULTIMATE CHOCOLATE PUDDING DESSERT
This dessert is also known as "Sex in a Pan". LOL. It's so good you'll want to have seconds. I got it from my good friend Sandra. :)
Provided by Carol
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer ingredients together and spread into a 9x13-inch pan.
- Bake at 325°F for 15 minutes.
- Cool.
- Mix together second layer and spread onto cooled first layer.
- Mix together third layer and spread on and refrigerate.
- Top with softened Cool Whip just before serving.
- Enjoy!
- Note: I've combined the baking and refrigerating time in the cooking time category.
Nutrition Facts : Calories 596.5, Fat 37.3, SaturatedFat 20.5, Cholesterol 74.5, Sodium 559.8, Carbohydrate 58.8, Fiber 2, Sugar 31.8, Protein 9.3
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