Chocolate Almond Bread Pudding Food

CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
• Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
• Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

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.

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

CHOCOLATE ALMOND BRAID RECIPE BY TASTY

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

ALMOND CHOCOLATE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees.
• Coat an 8x8 baking pan with cooking spray.
• In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
• Stir well to blend.
• Whisk in the oil, milk, and both extracts.
• Batter will be stiff.
• Scrape batter into oiled pan and smooth on top.
• In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
• Sprinkle this over the batter.
• Pour the boiling water over the batter, do not stir!
• Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
• Cool on a wire rack for 5 minutes.
• Serve warm.

ALMOND BROWNIE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Lightly butter a 2-quart baking dish.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
• Place brownie chunks into prepared baking dish.
• Beat the eggs in a large bowl.
• Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract and half of the almonds.
• Pour milk mixture over brownie cubes and sprinkle with the remaining almonds.
• Bake until a knife inserted into the center comes out clean, about 45 minutes.

ALMOND BREAD PUDDING

Steps:

• Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

WARM CHOCOLATE ALMOND PUDDING

Steps:

• In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.