Belgian Chocolate Bread Pudding Food

CHOCOLATE BREAD PUDDING

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.

BELGIAN CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°F and line a 9" square baking pan with paper liners. Place the tin on a baking sheet.
• Tear the bread into small pieces and place in a large bowl.
• In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
• Add the butter, cocoa, custard powder and baking powder and beat well.
• Pour the custard over the bread and stir well. Let stand 5 minutes.
• Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
• Sprinkle with chocolate chips.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

BUDINO BELGA AL CIOCCOLATO (RICETTA FACILE)

Steps:

• Budino belga al cioccolato
• Per preparare il budino belga al cioccolato bisogna innanzitutto caramellare lo stampo. Mettere in un tegame 200 grammi di zucchero semolato e cuocere a fuoco bassissimo finché lo zucchero non sarà completamente sciolto e non avrà assunto un bel colore dorato. Versare il caramello bollente all'interno dello stampo e ruotare lo stampo in modo che il caramello ricopra le pareti. Lasciare raffreddare.
• Per il budino belga, spezzettare il cioccolato fondante e metterlo in una ciotola. Versare in un pentolino la panna, aggiungere la vaniglia, la cannella e lo zucchero semolato. Portare la panna quasi a ebollizione e versarla a filo, bollente, sul cioccolato spezzettato, mescolando fino ad ottenere un composto omogeneo, liscio e senza grumi. Lasciare raffreddare il composto di panna e cioccolato. Quando il composto di panna e cioccolato sarà freddo, sbattere le uova con una forchetta e aggiungerle piano piano al composto, mescolando con una frusta fino ad amalgamarle perfettamente. Aggiungere il liquore.
• Versare il composto per il budino belga all'interno dello stampo caramellato. Coprire lo stampo con la carta alluminio, in modo da sigillarlo perfettamente. Inserire lo stampo all'interno di un recipiente ampio e riempire il recipiente con acqua fredda fino a tre quarti dell'altezza dello stampo. Portare l'acqua a ebollizione e cuocere il budino per 30 minuti a partire dall'ebollizione. Quando il budino sarà a temperatura ambiente, metterlo in frigorifero a raffreddare per tutta la notte.
• Prima di sformare il budino, immergere pochi secondi lo stampo in acqua calda, per facilitare il distacco dalle pareti. Il caramello inizierà a sciogliersi e il budino si sformerà senza problemi. Servire il budino belga al cioccolato con la panna montata e i lamponi freschi. Buon appetito!

CHOCOLATE BREAD PUDDING

Steps:

• Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles
• Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
• Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
• Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.

CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BISCUIT PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
• Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
• Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

CHOCOLATE BREAD PUDDING

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 HERSHEY'S BAR BREAD PUDDING

Steps:

• Preheat oven to 350*F.
• prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
• Spread the bread in a single layer on a large baking pan with sides.
• Place butter in a small saucepan over medium heat.
• When melted, drizzle the butter over the bread and toss or stir to evenly coat.
• Place the pan into the oven and bake until lightly browned, about 15 minutes.
• Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
• Spray a 10 inch cast iron skillet with cooking spray.
• Line the bottom of the skillet with parchment or baking paper.
• Spoon half of the bread/custard mixture on top, spreading in an even layer.
• Sprinkle with the chocolate, then top with the remaining bread.
• Sprinkle the pecans and remaining sugar on top.
• Bake for 30 minutes.
• Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
• For the sauce: in a small bowl, stir together the cornstarch and bourbon.
• In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
• Place the pan over medium heat and bring to a boil, stirring constantly.
• Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.

ULTIMATE CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BREAD PUDDING

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.