CHOCOLATE-DRIED CHERRY BREAD PUDDING
Steps:
- Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
- In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
- Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
- Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.
CHERRY CARAMEL BREAD PUDDING
This is easy to make. You can prepare it the night before and let it rest overnight in the refrigerator and make it fresh for breakfast or brunch or you can make it and cook it after you let it stand for 1 hour. It needs time to "soak in the egg mixture." You can substitute any day old bread for the baguette--for about 5 cups of bread pieces.
Provided by Artsy Chef
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Arrange the bread in an 8 inch square baking dish sprayed with cooking spray. Scatter the cherries on top. Using your fingers, toss the mixture so the cherries and bread pieces are mixed.
- In a large bowl or blender, whisk the eggs with the salt, caramel and milk. Heat the caramel and milk slightly if the caramel is too stiff to work with.
- Pour egg mixture over the bread in the baking dish. Be sure all pieces of bread are submerged.
- Let stand/soak for 1 hour, pressing on the bread if necessary to soak up the egg mixture.
- Bake until the custard is set and golden, about 45 minutes. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 536.1, Fat 12.5, SaturatedFat 5.2, Cholesterol 282.3, Sodium 823.2, Carbohydrate 90.7, Fiber 2.5, Sugar 0.6, Protein 18.1
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
CHERRY MIXED BERRY CHOCOLATE CARAMEL STREUSEL BREAD PUDDING
I modified this recipe from a costco cook book I was given by my fiancee. She was on a trip to D.C. to visit her mother and happily received it when her mother found out I was a cook, and my passion for backing. If you take the time to do the small things in this recipe like toast the nuts, and add a little extra vanilla extract to the vanilla flavored soy milk, line your metal pan with parchment paper you will be much happier with the results. The use of vanilla flavored soy milk was more about the vanilla flavor than the dietary concerns. This recipe is now turned from lite to decadent with the adding of melting caramel beads, and more mini chocolate chips in the streusel.
Provided by Rayhawk08
Categories Dessert
Time 4h
Yield 10-15 serving(s)
Number Of Ingredients 26
Steps:
- Boil 3 cups of water, add baking soda and dried berries, cherries and, raisins let soak for at least 2 hours before using preferabley over night.
- Preheat oven to 375.
- "line a 11-by-15 inch cake pan with parchment paper spray pan and paper with cooking spray.
- In a bowl whisk together eggs, sugar, spices, milk and vanilla until well blended.
- In another bowl toss bread crumbs, drained cherries,berries, and raisins' chips and nuts.
- Add egg mixture and stir well.
- Press firmly into prepared pan cover with foil.
- Bake 40-45 min until .
- Combined all the streusel ingredients in a small bowl.
- Spread over the top of of pudding and baked uncovered for another 15 minutes.
- let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 610.6, Fat 32, SaturatedFat 12, Cholesterol 204.4, Sodium 1240.9, Carbohydrate 76.1, Fiber 4.9, Sugar 55.3, Protein 12.6
MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)
Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
- Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
- Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
- In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
- When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.
Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8
CHOCOLATE-CHERRY BREAD PUDDING
This recipe is from Southern Living's ultimate chocolate recipe booklet. Every now and then, when I'm in the middle of a choc-o-tack, I make something out of this book. Once, I made this bread pudding (more of a bread)and it was sooo good but alas, gone so quickly. It's very moist and I like it with a little whipped cream and a maraschino cherry on top! The Southern Living booklet said that this dessert got their highest rating due to the juicy cherries and triple chocolate flavor. MmmMMMMMmmmm.......
Provided by Caryn Dalton
Categories Dessert
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
- In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
- Preheat oven to 350 degrees.
- Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
- Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
- Garnish, if you want to, with whipped cream and maraschino cherries.
- Cook time includes 15 minutes soaking time for french bread cubes.
Nutrition Facts : Calories 589.2, Fat 17.6, SaturatedFat 9.3, Cholesterol 91.4, Sodium 621.9, Carbohydrate 94.6, Fiber 5.7, Sugar 45.7, Protein 13.6
CARAMEL BREAD PUDDING
As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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