Caramelized Bread Pudding With Chocolate Cinnamon Food

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING

Steps:

• For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
• In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
• Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
• For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
• Cut the bread pudding into "slices" and top with the whipped cream.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350°F.
• Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
• Serve the bread pudding from the baking dish at the table, using a big spoon.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350 degrees.
• Spread the softened butter on one side of each slice of brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together eggs, egg yolks, and brown sugar in a large bowl. Add cream, milk, vanilla, cinnamon, nutmeg, and salt; whisk to combine.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch baking dish. Top with brioche, buttered sides up, and overlapping just slightly. Pour egg mixture over the bread. Using your fingers, press down gently on bread to fully submerge in the egg mixture. Place the bread pudding in a roasting pan, and pour enough warm water into the pan to come halfway up the sides of the baking dish. Bake until the custard is set and the bread puffs up slightly, and is springy to the touch, about 1 hour and 15 minutes. Let cool at least 10 minutes.
• Sprinkle the granulated sugar over the top of the pudding. Using a kitchen torch, caramelize the sugar. Alternatively, you can place the custard in a preheated broiler until the sugar carmelizes, 1 to 2 minutes, taking care not to curdle the custard underneath.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.

EASY CHOCOLATE CINNAMON BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
• Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
• Bake in the preheated oven until set, 55 to 60 minutes.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350°F.
• Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
• Serve the bread pudding from the baking dish at the table, using a big spoon.

CARAMEL BREAD PUDDING

Steps:

• Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING

Steps:

• Set oven to 325 degrees.
• Butter a 9-inch baking dish.
• Spread the bread cubes into the bottom of the baking dish.
• Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
• Drizzle the caramel sauce over top.
• In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
• Let stand at room temperature for 20 minutes.
• Bake for about 45-50 minutes to 1 hour.
• Let stand for 15 minutes before serving.
• Serve warm topped with ice cream.
• Delicious!

CARAMEL BREAD PUDDING

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.