PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING
In place of brioche, you can use a rustic white bread or challah.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
- In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
- Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 436 g, Fat 26 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g
SQUIDGY CHOCOLATE PEAR PUDDING
This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen - a perfect no-fuss dinner party dessert
Provided by Justine Pattison
Categories Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
- Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
- Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
- Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream
Nutrition Facts : Calories 513 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE
Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!
Provided by BecR2400
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F degrees .
- Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
- Cut brioche bread into 2-inch cubes, and press into the buttered dish.
- In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
- Sprinkle chocolate chips on top.
- Bake the pudding for 45 minutes to 1 hour.
- Warm Vanilla Sauce:.
- Meanwhile, place all vanilla sauce ingredients in sauce pan.
- Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!
Nutrition Facts : Calories 404.8, Fat 24.5, SaturatedFat 14.7, Cholesterol 123.4, Sodium 131.6, Carbohydrate 45.5, Fiber 1.1, Sugar 41.3, Protein 4.8
CHOCOLATE BREAD PUDDING WITH HONEY-ROASTED PEARS
Make and share this Chocolate Bread Pudding With Honey-Roasted Pears recipe from Food.com.
Provided by Topher
Categories Dessert
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For pears:.
- Preheat the oven to 190ºC.
- Combine all ingredients in a heavy, ovenproof dish and mix well.
- Bake uncovered, stirring often, for 30-45 minutes until the pears are golden and starting to caramelise. Allow to cool before using. These pears can be refrigerated in an airtight container for a few days.
- For the pudding:.
- Preheat the oven to 160ºC. Grease a 2-litre pudding bowl or similar dish with the softened butter.
- Press down a layer of croissant or brioche, then a layer of roasted pears, a sprinkling of cinnamon followed by a layer of chocolate.
- Repeat until all ingredients are used up, ending with a croissant layer and a little chocolate on the very top.
- Whisk eggs, cream and caster sugar then strain. Pour this mixture over the pudding and press down on top of the croissants or brioches so they all absorb some of the custard. Allow to sit for half an hour. Sprinkle with brown sugar and bake for 45-60 minutes until the liquid has been absorbed. Leave the pudding to cool for 20 minutes.
- Serve with lightly whipped cream or a large dollop of mascarpone.
Nutrition Facts : Calories 985.6, Fat 65.2, SaturatedFat 38.6, Cholesterol 319.2, Sodium 525.6, Carbohydrate 98.9, Fiber 9.8, Sugar 61.7, Protein 15.2
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PEAR AND CHOCOLATE BRIOCHE PUDDING RECIPE
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- Cut the brioche into 14 slices, then butter a large baking dish, about 20 x 28cm base measurements. You’ll also need a roasting tin large enough to hold the dish.
- Slice each pear half into 3 or 4 wedges and pat dry on kitchen paper. Arrange the brioche in the baking dish, tucking in the pears and scattering in most of the chocolate chips as you go.
- To make the custard, simply whisk the ingredients together in a large bowl or measuring jug. Pour the custard all over the brioche in the dish and gently press the exposed bread crusts down into the liquid to soak, although some of the brioche will stick up above the level of the custard mixture. Scatter on the rest of the chocolate chips and leave to stand for about 30 minutes to soak up the custard. While the pudding is standing, preheat the oven to 180°C, fan 160°C, gas 4, and boil the kettle.
- Sit the dish inside the roasting tin and add boiling water to come about halfway up the outside of the dish (you can cook the pudding without the water bath, but this method ensures a lovely velvety texture).
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