Chocolate Bread Pudding With Grand Marnier Sauce Food

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CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 9

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

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.

EASY CHOCOLATE BREAD PUDDING



Easy Chocolate Bread Pudding image

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

1 ¾ cups heavy whipping cream
¼ cup whole milk
½ cup white sugar
1 ¼ cups semisweet chocolate chips, divided
1 large egg
1 teaspoon vanilla extract
4 cups French bread, with crust, cut into 1-inch cubes
2 tablespoons white sugar
1 cup prepared chocolate sauce, warmed

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

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE



Chocolate Bread Pudding With Grand Marnier Sauce image

I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

8 slices egg bread, crusts removed
1/3 cup unsalted butter, melted
1 1/2 cups light cream
1 cup milk
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Grand Marnier custard sauce (See Grand Marnier Custard Sauce posted in Recipezaar)

Steps:

  • Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
  • In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
  • Remove from heat.
  • Stir in chocolate until mixture is smooth.
  • In a separate bowl, whisk together eggs, yolks and sugar.
  • Stir in chocolate mixture and vanilla.
  • Arrange bread in 9 inch square baking dish, pour custard over.
  • Cover surface of pudding with plastic wrap.
  • Place slightly smaller dish on top and weigh down with heavy cans.
  • Let pudding stand for 30 minutes.
  • Remove weights and plastic wrap.
  • Cover dish with foil and puncture with fork to allow steam to escape.
  • Place baking dish in larger shallow baking dish.
  • Pour in enough boiling water to reach halfway up sides of pan.
  • Bake in 325°F oven until firm, about 1 hour and 15 minutes.
  • Let cool for at least 30 minutes before serving.
  • (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
  • Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
  • Pour more sauce over if desired.

Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4

BREAD PUDDING



Bread Pudding image

Provided by Maya Angelou

Categories     Dessert     Bake     Buffet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1 loaf stale sliced white bread
4 tablespoons (1/2 stick) butter
1/2 cup golden raisins
1 cup sugar
3 large eggs, beaten
2 cups milk
2 tablespoons vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
  • Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
  • Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
  • Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
  • Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
  • Bake 40 minutes. Serve hot or cold.

EASY GRAND MARNIER SAUCE



Easy Grand Marnier Sauce image

This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....

Provided by babygirl65

Categories     Dessert

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1 cup water
2 tablespoons lemon juice
1/4 cup Grand Marnier
1 lb strawberry, hulled and halved

Steps:

  • Combine sugar, water and lemon juice in a saucepan.
  • Stir over medium heat until sugar is dissolved.
  • Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
  • Remove from heat, stir in Grand Marnier and strawberries.
  • Serve warm.
  • My favorite is with pound cake and vanilla ice cream.

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

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

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

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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