CHOCOLATE BREAD PUDDING
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
- In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
- Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
- Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
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
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING
Steps:
- Lightly grease a 2 litre ovenproof dish. Arrange the pain au chocolat in the dish, with the slices slightly overlapping. Set aside.
- In a large pan heat milk and cream until steaming. Remove from heat. Add chocolate and chocolate hazelnut spread and stir until melted together.
- Whisk eggs and sugar in a large bowl to combine. Slowly pour in hot chocolate mixture, whisking constantly to make a smooth custard. Pour over the pain au chocolat and leave to soak for 30min-1hr.
- Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Serve with cream or ice cream, if you like.
Nutrition Facts : Calories 595 calories
CHOCOLATE BREAD AND BUTTER PUDDING
I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted. It is quite simply one of the most brilliant hot puddings ever invented. It's so simple but so good - and even better prepared two days in advance. Serve in small portions because it is very rich. Though I doubt if there will be any left over, it's also wonderful cold.
Categories Chocolate recipes Easy Entertaining Bread Recipes Easter: Chocolate recipes
Yield Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 9
Steps:
- Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.
VEGAN DATE & CHOCOLATE BREAD & BUTTER PUDDING
Use soya milk to make this delicious vegan bread pudding. Dates, cinnamon and vanilla all bring sweetness, so you don't need to add lots of sugar
Provided by Katie Hiscock
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.
- Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.
- Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy-free ice cream, if you like.
Nutrition Facts : Calories 256 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING
Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!
Provided by Cassie Best
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
- Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
- Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
- Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
RICH CHOCOLATE BREAD & BUTTER PUDDING
Make and share this Rich Chocolate Bread & Butter Pudding recipe from Food.com.
Provided by Slains Girl
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 150°C.
- Grease a 20cm x 30cm oven-proof dish and scatter with the dried fruit / nuts (if being used).
- Place the double cream and milk into a pan and bring to the boil. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
- In a bowl, beat together the egg yolks and sugar until smooth. Stir into the cooled chocolate-cream mixture. Stir until smooth.
- Dip the croissant slices into the chocolate sauce and then layer them in the oven-proof dish, overlapping the slices as you go.
- Place the dish into a roasting pan and fill the roasting pan to 2/3 full with boiling water.
- Bake for 25 - 30 minutes until the sauce has thickened.
- Whip the 125ml cream and use to serve with the pudding.
Nutrition Facts : Calories 1351.5, Fat 117, SaturatedFat 70.3, Cholesterol 575.9, Sodium 557.1, Carbohydrate 76.9, Fiber 11.1, Sugar 31.5, Protein 21.8
CHOCOLATE BREAD AND BUTTER PUDDING
I copied this out of a magazine yesterday while at the hairdresser, being made more beautiful (Grin)
Provided by Doreen Randal
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut crusts from bread.
- Butter and bread, cut into triangles and layer with chocolate in a ovenproof dish.
- Beat eggs, milk, sugar, sherry and vanilla together and pour over the bread.
- Leave to stand for 15 minutes to fully absorb liquid.
- Heat oven to 160 C.
- Bake for 30 minutes until golden and set. Dust with icing sugar to serve. Hope it tastes good.
Nutrition Facts : Calories 433.4, Fat 22.4, SaturatedFat 12.7, Cholesterol 136.8, Sodium 378.1, Carbohydrate 46.8, Fiber 1.7, Sugar 22.1, Protein 10.7
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