THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE
Steps:
- For the Ganache:
- In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
- For the Bread Pudding:
- Preheat oven to 325 degrees F.
- Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
- Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
- In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
- Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
- Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
- Preheat the oven to 325 degrees F.
- Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
- Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
- For the Passion Fruit Sauce:
- Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
- For the anglaise:
- Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
- Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
CHOCOLATE CHIP AND COCONUT BREAD PUDDING
Make and share this Chocolate Chip and Coconut Bread Pudding recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Place cubed bread in a well buttered 9x13 baking pan.
- In large bowl combine all remaining ingredients until well mixed.
- Pour liquid mixture over bread making sure all of bread is submerged.
- Let sit for approximately 1 hour.
- Place in oven and bake for approximately 1 1/2 hours.
- Remove from oven and let cool.
Nutrition Facts : Calories 566.9, Fat 21, SaturatedFat 8.7, Cholesterol 80.5, Sodium 546, Carbohydrate 85.1, Fiber 4.5, Sugar 40.1, Protein 12.8
ULTIMATE CHOCOLATE BREAD PUDDING
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
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 :
COCONUT BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
- In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
- Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
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.
CHOCOLATE CHIP BREAD PUDDING
The hawaiian bread used in this recipe makes this one a keeper! You can drizzle a rum toffee sauce over it or a chocolate sauce over it right before serving. I prefer the chocolate sauce. I posted the recipes for both great sauces. I hope you enjoy this recipe.
Provided by Cooking in Missouri
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 674.6, Fat 56.9, SaturatedFat 29.3, Cholesterol 208.6, Sodium 129.7, Carbohydrate 43.1, Fiber 6, Sugar 32.4, Protein 11.3
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CHOCOLATE CHIP BREAD PUDDING - BETTER HOMES & GARDENS
From bhg.com
Servings 12Total Time 20 minsCholesterol 86mg 29%Calories 441 per serving
- Place dry bread cubes in the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.
- In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.
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- To make the ganache, put the chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan, and pour it over the chocolate.
- Line a large baking sheet with parchment paper, add the diced bread, drizzle with the butter, and toss to coat. Bake, tossing the cubes several times, until light golden brown, about 12 minutes.
- Combine the cream, coconut milk, sugar, and vanilla bean and seeds in a medium saucepan, and bring to a simmer over high heat. Whisk until the sugar has dissolved.
- Whisk the eggs and yolks together in a medium bowl, and slowly whisk in the warm chocolate mixture.
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