Chocolate Cinnamon Bread Pudding Food

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 AND CINNAMON BREAD ON BREAD PUDDING

Steps:

• For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
• In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
• Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
• For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
• Cut the bread pudding into "slices" and top with the whipped cream.

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING

Steps:

• For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
• In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
• Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
• For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
• Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING

Steps:

• To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.

CINNAMON-CHOCOLATE PUDDING

Steps:

• Beat pudding mix, cinnamon and milk with whisk 2 min.
• Stir in COOL WHIP.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RAISIN SAUCE

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.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
• Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
• Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
• Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
• Whisk in eggs, then vanilla and salt.
• Stir in bread. Let stand 30 minutes.
• Spread half of pudding mixture in prepared dish.
• Sprinkle with 2 cups chocolate chips.
• Cover with remaining pudding mixture.
• (Can be made one day ahead. Cover and Chill)
• Preheat oven to 350.
• Bake pudding uncovered until puffed and firm in center, about 45 minutes.
• Remove from oven; let cool 10 minutes.
• Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
• Spoon pudding into bowls. Top with whipped cream.

RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)

Steps:

• Preheat oven to 350°F.
• Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
• Add egg whites and cinnamon; mix well.
• Gradually add milk, mixing until well blended.
• Place bread cubes in 8-inch square glass baking dish.
• Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
• Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM

Steps:

• For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
• Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
• For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
• In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
• In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
• Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
• For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
• To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350°F.
• Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
• Serve the bread pudding from the baking dish at the table, using a big spoon.

EASY CHOCOLATE CINNAMON BREAD PUDDING

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.

DOUBLE CHOCOLATE-CINNAMON BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Beat pudding mixes, cinnamon and milk in large bowl with whisk 2 min. Add vanilla; mix well. Stir in bread; mix lightly.
• Pour pudding mixture into 13x9-inch baking dish sprayed with cooking spray. Sprinkle evenly with chopped chocolate.
• Bake 40 min. or until pudding just comes to boil in center of dish. Remove from oven. Let stand 10 min. before serving. Serve warm.

CHOCOLATE-CINNAMON BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Spray 8-inch square baking dish with cooking spray. Beat pudding mix and milk in large bowl with whisk 2 min. Add eggs, granulated sugar and cinnamon; mix well.
• Dip bread, 1 piece at a time, into milk mixture. Arrange in overlapping rows in prepared dish as shown in photo; top with chocolate.
• Bake 35 to 40 min. or until center is set and top is golden brown. Cool slightly.
• Sift powdered sugar over pudding before serving.