Chocolate Chip Portuguese Sweet Bread Pudding Food

CHOCOLATE CHIP PORTUGUESE SWEET BREAD PUDDING

Steps:

• Preheat oven to 350, and butter a 13x9 baking dish.
• Whisk milk, heavy cream and sugar in a saucepan over medium heat.
• Meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
• Heat milk/cream mixture to just steaming, but not boiling!
• Whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
• Pour tempered egg mixture into the saucepan with the hot milk.
• Strain mixture to remove any lumps and the vanilla pods.
• Spread bread cubes in prepared dish and sprinkle with the chocolate chips.
• Slowly pour custard over bread, being sure to saturate all of the bread. (If you can, it's nice to let it sit and soak evenly for 1/2 or so).
• Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
• Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
• Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

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.