Pudin De Pan Chocolate Recipes

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Steps:

• Preheat oven to 350.
• Grease 1.5 qt pan.
• Combine 2 c milk, sugar, chocolate chips, butter and heat to melt chocolate and butter on stove or in microwave.
• Remove from heat and stir in bread cubes, cinnamon, vanilla, and remaining 1 cup of milk.
• Stir in eggs.
• Let sit 5 minutes.
• Pour into greased pan.
• Bake 45-55 minutes, until knife comes out clean.
• Serve warm with whipped cream.

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!

Steps:

• Tear pieces of bread into bite-sized pieces with your hands and place in a bowl. Then, mix in milk, eggs, coconut milk, sugar and raisins and break up the chunks of bread until mixture looks like a cake batter. Butter a 3-quart glass pan and pour in bread batter. Place into the oven at 350°F for 1 hour 20 minutes or until golden brown. After cooling, cut into squares and top individually with a dollop of whipped topping.

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the 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 loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Steps:

• Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly.

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot or kettle filled with water to a simmer.
• Add 3/4 cup of the granulated sugar to a small saucepan and cook over medium-low heat until it begins to melt, 2 to 3 minutes. Use a wooden spoon to slowly stir the sugar until the melted sugar becomes the color of maple syrup, 3 to 5 minutes. Immediately pour the caramel into an 8-inch square baking dish and quickly tilt the baking dish from side to side to coat the bottom with the caramel. As you tilt the baking dish, the caramel will begin to set and it's OK if it doesn't completely coat the bottom because the caramel will spread evenly as it bakes. Set aside the caramel-coated baking dish.
• Whisk together the eggs, milk, light brown sugar, vanilla, cinnamon, salt, orange zest and remaining 1/2 cup of granulated sugar in a large bowl. Tear the bread into large pieces and press into the milk mixture. Add in the melted butter and raisins, then use your hands to squeeze the bread into the wet ingredients until the mixture resembles wet oatmeal and you no longer see large pieces of bread. Pour the mixture into the caramel-coated baking dish.
• Place the baking dish in a large roasting pan. Place the roasting pan in the preheated oven. Pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. Carefully close the door to the oven and bake until the top is golden and a toothpick inserted into the center comes out clean, 1 hour 25 minutes to 1 hour 30 minutes. Let cool at room temperature on a wire rack for 1 hour 30 minutes.
• To unmold, run a paring knife around the edge of the baking dish to release the sides and then carefully invert the bread pudding onto a rimmed serving dish, allowing the caramel to pour out from the bottom of the pan over the top. Cut into 8 to 10 pieces. Serve at room temperature or chilled if desired.