CHOCOLATE BREAD PUDDING
Categories Bread Chocolate Egg Brunch Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
- Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
- Put oven rack in middle position and preheat oven to 325°F.
- Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
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.
GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
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
EASY GRAND MARNIER SAUCE
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
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.
CHOCOLATE BREAD PUDDING
This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.
Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.
PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE
Categories Berry Chocolate Dairy Egg Dessert Bake Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Butter a 1 1/2-quart shallow baking dish.
- Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
- In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
- In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
- Serve pudding warm or at room temperature with sauce.
PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)
Posted for love4culinary. This tweaked tropical bread pudding is made easy in a crock pot. Serve with Grand Marnier Sauce recipe #52907 or pineapple ice cream.
Provided by Rita1652
Categories Dessert
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
- Combine raisins and crushed pineapple (and the juice); set aside.
- Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
- top with butter, cinnamon.
- Cover and cook on LOW 6 hours.
- Or.
- Place it in a well buttered 9 by 13 casserole.
- Bake at 350 for 1 hour.
- Serve hot with recipe #52907 or pineapple ice cream.
CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE
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
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
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