Chocolate And Butterscotch Bread Pudding Food

CHOCOLATE GANACHE BUTTERSCOTCH PUDDING

Steps:

• For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
• For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.

BUTTERSCOTCH-PECAN BREAD PUDDING

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

CHOCOLATE BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350.
• Grease an 8 inh round cake pan.
• In medium bowl,thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa,coffee, baking powder and salt.
• Stir in the butterscotch chips.
• In small bowl, blend the milk, oil, and vanilla.
• Add the wet ingredients to the dry and stir until blended.
• Spread batter evenly in prepared pan.
• Blend together the remaining 1/2 cup brown sugar and the 1/4 cup cocoa.
• Sprinkle this mixture on top of the cake batter.
• Pour the hot water evenly over the surface of the batter.
• Bake for 35-40 minutes until the top looks cake like.
• Serve with whipped cream if desired.
• *Canuse other kinds of baking chips for variation,milk chocolate,peanut butter,mint etc.

CHOCOLATE CHALLAH BREAD PUDDING WITH BOURBON BUTTERSCOTCH SAUCE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread cubes in the baking dish. In a large bowl, whisk together all remaining ingredients, except the chocolate chips. Whisk until the mixture is smooth and a uniform consistency. Pour the mixture evenly over the bread cubes. Sprinkle the chocolate chips over the surface of the bread and egg mixture. Give everything a light stir to distribute the chocolate chips throughout and to ensure all the bread is evenly coated. Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set (a knife inserted into the center of the pudding should come out clean). Serve the pudding warm or at room temperature with or without the sauce and or with whipped topping. Sauce: Using a medium sized sauce pan, whisk sugar and butter over medium heat until the butter melts. Whisk in cream and stir until the sugar dissolves and the sauce is smooth and thick. Take the pan off the heat and whisk in the bourbon and vanilla. Be careful as it will bubble up. Continue whisking until combined. Serve warm over the Chocolate Bread Pudding. The remaining sauce can be kept in the refrigerator for up to a week and re-heated over low heat as needed.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)

Steps:

• Pudding:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease two 1-cup ramekins.
• Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
• In a medium bowl, whisk egg and Splenda together until pale.
• Whisk in milk, extract, and zest until well combined.
• Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
• Spoon into 2 prepared ramekins.
• Topping:.
• Mix together brown sugar Splenda, cinnamon and nutmeg.
• Sprinkle over the pudding tops.
• Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
• Bake in preheated oven for 50 minutes.
• Butterscotch Sauce:.
• In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
• Slowly stir in evaporated milk and put 1 tbsp of butter in it.
• Microwave on high for 3 minutes.
• Stir in vanilla.
• Reheat if made ahead.
• To Serve:.
• Drizzle hot sauce over puddings.
• Top with a dollop of Cool Whip Lite, if desired.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled.