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
CHRISTMAS EGGNOG CRANBERRY BREAD PUDDING WITH VANILLA RUM SAUCE
If you make this Eggnog Cranberry Bread Pudding with the Vanilla Rum Sauce for the family, it will wake them up, because the aroma is quite delightful! ;)
Provided by Kim Lange
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Spray 9x9 pan and fill it with the cubed bread and add cranberries.
- in a bowl, whisk eggs, vanilla and eggnog together well.
- Pour eggnog mixture over the bread and cranberries and push bread down to soak in eggnog mixture.
- Let soak for 15 minutes before transferring pan to oven.
- Bake for 30 - 40 minutes.
- You can sprinkle powdered sugar on top or make some of this...
CHOCOLATE CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
- Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving.
EASY CHOCOLATE CINNAMON BREAD PUDDING
A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.
Provided by Sherbg
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
- Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
- Bake in the preheated oven until set, 55 to 60 minutes.
Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g
CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RAISIN SAUCE
This recipe comes from The Little Fountain Cafe in Washington D.C. The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.
Provided by Juenessa
Categories Dessert
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F
- Butter 13x9x2-inch glass baking dish.
- Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
- Add chocolate chips and toss to combine.
- Transfer mixture to prepared dish.
- Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
- Pour over bread cubes in dish.
- Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
- Bake bread pudding until puffed, brown, and set in center, about 1 hour.
- Serve warm with Cinnamon-Rum Sauce.
- To make the sauce:.
- Melt unsalted butter in heavy medium saucepan over medium-low heat.
- Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
- Remove from heat.
- Whisk in dark rum and vanilla extract.
- Serve warm over the baked bread pudding.
- (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
- *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
- **Cook time does not include letting bread stand 30 minutes before baking.
Nutrition Facts : Calories 570.9, Fat 38.9, SaturatedFat 23.2, Cholesterol 260.4, Sodium 144.4, Carbohydrate 48.7, Fiber 0.9, Sugar 44.9, Protein 6.4
BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter. , In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes. , Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly., In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.
Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 300mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 12g protein.
CINNAMON-RUM SAUCE
Categories Sauce Rum Dessert Quick & Easy Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
- (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE
Categories Bread Chocolate Egg Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
- Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.
- *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
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- Place bread in prepared pan. Whisk together milk, cream, eggs, egg yolks, granulated sugar, vanilla, salt, cinnamon, allspice, and ginger in a bowl; pour over bread.
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BREAD PUDDING WITH RUM SAUCE RECIPE | MYRECIPES
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- To prepare the pudding, combine the first 9 ingredients in a large bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.
- Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.
- To prepare the sauce, combine 1 cup low-fat milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the low-fat milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.
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