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
Categories Bread Chocolate Egg Brunch Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
- Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
- Put oven rack in middle position and preheat oven to 325°F.
- Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
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.
HOT CHOCOLATE PUDDING
Make and share this Hot Chocolate Pudding recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan, mix sugar, cocoa powder, flour and salt.
- gradually whisk in milk until smooth.
- Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
- Remove from heat; whisk in vanilla.
- Divide among custard cups or dessert dishes.
- Let cool to lukewarm or serve chilled.
Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 351.8, Carbohydrate 38, Fiber 1.9, Sugar 25.2, Protein 5.6
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING
Slather leftover hot cross buns with chocolate spread and drench in homemade chocolate custard to transform them into a twist on bread and butter pudding
Provided by Liberty Mendez
Categories Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 10
Steps:
- Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
- Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
- When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
- Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.
Nutrition Facts : Calories 377 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE BREAD PUDDING (PAULA DEEN)
From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!
Provided by Recipe Junkie
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
CHOCOLATE BREAD PUDDING
This is a rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.
Provided by Mina
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 8h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 850.4 calories, Carbohydrate 67.1 g, Cholesterol 410.4 mg, Fat 62.7 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 37.2 g, Sodium 276.9 mg, Sugar 41.3 g
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