CHOC CHIP BREAD & BUTTER PUDDING
Make and share this Choc Chip Bread & Butter Pudding recipe from Food.com.
Provided by Marli
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread butter liberally over bread slices.
- Remove crusts& cut to fit into a loaf pan.
- Beat eggs& sugar until pale in colour, gradually blend in milk& vanilla.
- Place a layer of bread in a greased pan& sprinkle some choc chips on top.
- Pour egg mixture over the first layer to just cover.
- Allow to soak a minute or two.
- Continue layering bread, choc chips& egg mixture until pan is full, finishing with bread.
- Drizzle with remaining egg mixture.
- Sprinkle with cinnamon& nutmeg.
- Place the pan in a baking dish filled with water to come halfway up the sides of the loaf pan.
- Bake in a moderate oven (180c) for 1 hour or until firm.
Nutrition Facts : Calories 614.5, Fat 38.5, SaturatedFat 21.7, Cholesterol 278.3, Sodium 677, Carbohydrate 57.9, Fiber 2.7, Sugar 27.2, Protein 12.2
CHOCOLATE BREAD & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
- Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
- Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
- Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
- Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
CHOC CHIP BREAD & BUTTER PUDDING & BUTTERSCOTCH SAUCE
Make and share this Choc Chip Bread & Butter Pudding & Butterscotch Sauce recipe from Food.com.
Provided by Mandy
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 10x20cm loaf dish and set aside.
- Butter bread slices and remove crusts, cut to required shape to fit you pan.
- Whisk eggs & sugar until pale, gradually blend in milk & vanilla.
- Place a layer of buttered bread over the base of the prepared dish. Sprinkle with a little chocolate.
- Pour over enough custard mix to just cover the bread layer. Continue layering, bread chocolate & custard until pan is full, finishing with a layer of bread.
- Drizzle with any remaining custard & dust with cinnamon sugar & nutmeg.
- Place pan into a baking dish filled with enough water to to come halfway up the sides of the pan.
- Bake at 180°C for 1 hour or until firm.
- Prepare butterscotch sauce - Melt butter & sugar together in a saucepan, stir in cream.
- Bring to the boil, stirring, reduce heat, simmer for 3 minutes or until slightly thickened.
- Serve pudding with warm sauce and cream if desired.
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
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CHOCOLATE CHIP BREAD PUDDING - BETTER HOMES & GARDENS
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Servings 12Total Time 20 minsCholesterol 86mg 29%Calories 441 per serving
- Place dry bread cubes in the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.
- In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.
- Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce. Makes 12 servings.
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