Chocolate Chile Bread Pudding Food

CHOCOLATE BREAD PUDDING

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 PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream, and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; 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. Serving the pudding warm, or refrigerate it and serve chilled.
• Serve it warm or cold, with whipped cream or a dessert sauce.

CHOCOLATE CHILE BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
• Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
• Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

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.

EASY CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
• Melt chocolate chips in microwave or double boiler. Set aside.
• In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
• In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
• Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
• To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
• To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat oven to 350 degree's. Lightly grease a 13x9 inch baking dish.
• In a large bowl, place bread crumbs.
• In a medium bowl, whisk together 1 1/2 cups cream, milk, 1 cup sugar, butter and eggs; add to bread crumbs, stirring to combine. Let stand for 15 minutes. Stir in chocolate and pecans. Spoon mixture into prepared baking dish. Drizzle with remaining 1/2 cup cream, and sprinkle with remaining 2 tablespoons sugar; bake for 1 hour, or until center is set.
• Serve warm with either Rum toffee sauce or Chocolate Sauce.

CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Prepare Bread Pudding 1-2 days in Advance
• Remove crusts from the sliced bread. You should have about 9, square (ish) pieces of bread. Cut into 4 triangles. In a glass bowl set over a saucepan with barely simmering water (make sure the bowl does not touch the water), place chocolate pieces, whipping cream, bourbon, sugar, butter and cinnamon.
• Wait until the chocolate and butter have melted, stirring gently making sure sugar has dissolved. Remove the bowl from heat and give it a good stir to mix all of the ingredients.
• In a small mixing bowl, whisk the eggs. Using a ladle, while whisking, pour the a small amount of eggs into the chocolate mixture to temper the eggs, so you do not cook them! Continue adding a little at a time until you have added an entire ladle of eggs. Whisk egg-chocolate mixture into the balance of the eggs until thoroughly blended.
• Lightly butter casserole dish (butter is better than spray oil in this case as it will add to the richness of the pudding and keep it from sticking).
• Ladle about ½ inch of the chocolate mixture into the dish, arranging one layer of the bread triangles over the chocolate, overlapping in rows. Pour half the remaining chocolate mixture over the first layer. Repeat with the rest of the bread triangles finishing off with the rest of the chocolate mixture.
• Use a fork to gently press the bread into the liquid mixture making sure all pieces are soaked. Cover the dish with plastic wrap, allowing to sit at room temperature for 2 hours before transferring to the fridge for a minimum of 24 hours, ideally 48 hours, but due to life getting in the way, mine sat for 5 days in the fridge and turned out amazing.
• Baking Chocolate Bread Pudding
• Preheat oven to 350° F and move oven rack to higher side of oven (not all the way to the top). Remove plastic wrap from dish and bake for 30-35 minutes, checking at 25. Top should be crunch and the inside "soft and squidgy" a quote from the original recipe, love that description! Let stand for 10 minutes before serving. Serve with well chilled heavy cream or try it with this amazing Creme Anglaise!

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
• Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
• Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

APPLE-CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
• Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
• Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
• Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

CHOCOLATE BREAD PUDDING

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.

CHOCOLATE CHILE BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.