Chocolate Cranberry Bread Pudding Food

CRANBERRY CHOCOLATE BREAD PUDDING

Steps:

• Grease 13-x 9-inch (3 L) glass baking dish; set aside. Slice 16 of the croissants in half lengthwise; set tops aside. Cube remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries. In bowl, whisk together cream, milk, eggs, all but 1 tbsp (15 mL) of the sugar and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.) Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F (180°C) oven until puffed, about 40 minutes. Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
• In small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge. In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes. Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 3 days.)

CHOCOLATE-CRANBERRY BREAD PUDDING

Steps:

• Pre-heat your oven to 350 degrees. Position a rack in the lower third of your oven.
• Tear the loaf of bread into large pieces, about 2-inches in size. Spread the bread pieces out onto a large rimmed baking sheet and bake in your pre-heated oven for 5 minutes. Remove from the oven and immediately drizzle the melted butter over the bread, tossing to coat. Then transfer about half of the buttered bread to a greased 9 X 13-inch baking pan. Sprinkle the cranberries and orange zest over the top of the bread. Top with the remaining bread. Set aside.
• In a medium heavy-bottomed saucepan, combine the milk, cream and sugar. Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved. Remove from the heat and add the chopped chocolate, stirring until the chocolate is fully melted. Set aside.
• In a medium bowl, whisk together the eggs and vanilla extract. Then temper the eggs by adding about 1 cup of the warm chocolate mixture to the egg mixture, whisking constantly as you add. Then whisk the tempered eggs into the remaining chocolate mixture, whisking until everything is well combined.
• Pour the chocolate-egg mixture evenly over the bread. If any of the bread pieces are sticking out, gently push them down so they are covered by the chocolate-egg mixture. Cover your pan loosely with aluminum foil and transfer it to the lower third of your pre-heated oven. Bake for 15 minutes. Remove the foil and bake for an additional 20 minutes. Remove the bread pudding from the oven and set it on a wire rack to cool. The bread pudding will still be slightly jiggly in the very center. That is OK. It will thicken and set-up as it cools. Wait about 30 minutes before attempting to serve.
• While the bread pudding is cooling, make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for 5-10 minutes. Once chilled, remove from the freezer, immediately add the cream and the bourbon and start whisking. Whisk until the cream starts to thicken and then add the powdered sugar. Continue whisking until peaks form. Whipped cream is best when it's used immediately after making it, but it can be stored in the refrigerator for a couple hours if necessary.
• Once the bread pudding has cooled and set-up, spoon it into bowls and serve with a dollop of the whipped cream. Leftover bread pudding can be stored, covered, in your refrigerator for 2-3 days.

AIR-FRYER CINNAMON-CAKE DOUGHNUT HOLES

Steps:

• Whisk flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Using 2 forks or a pastry cutter, cut in butter until the mixture looks like coarse cornmeal. Add milk; stir until evenly moistened.
• Preheat air fryer to 350 degrees F for 5 minutes. Meanwhile, place the dough on a lightly floured work surface; knead until it forms a smooth ball, about 1 minute. Cut the dough into 12 equal portions and roll each into a ball.
• Cover the bottom of an air fryer basket with parchment. Combine cinnamon and the remaining 1/3 cup sugar in a medium bowl. Roll 6 of the dough balls in the cinnamon sugar and place in the air fryer basket. Cook at until browned and puffed, 9 to 10 minutes. Gently remove from the basket. Repeat the process with the remaining dough.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
• In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
• Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
• In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CHOCOLATE BANANA BREAD PUDDING

Steps:

• BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
• Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
• Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
• Cool in pan on a rack for 15 minutes; turn out & cool completely.
• BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
• Cut banana bread into one inch cubes & layer in pan.
• Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
• In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
• Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
• Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
• Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
• Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

CRANBERRY WHITE CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9- by 13-inch pan. Set to the side.
• Cut the bread into 1-inch cubes.
• In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Dash in the salt and cinnamon. When hot, take off the heat and add the white chocolate pieces; stir until melted.
• Lightly beat the eggs in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. If you want, add that glug of bourbon now.
• Bake for 40 to 50 minutes, or until set and golden on top. You don't want brown, just lightly golden.
• While it bakes, prepare the sauce. Bring the milk to a boil in a small sauce pan. Take off the heat and add white chocolate; stir until smooth and completely melted. It's going to be a fairly liquid sauce.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• 1. Heat oven to 350F. Spray 12x8-inch (2 quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
• 2. In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
• 3. Bake uncovered 45 to 50 Minutes or until knife inserted in center comes out clean.
• 4. In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 2 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over bread pudding.

WHITE CHOCOLATE CRANBERRY ORANGE BREAD PUDDING BITES

Steps:

• Preheat the oven to 325, and grease a 24-count mini muffin cup pan with butter or cooking spray.⁠
• In a large bowl, add the butter, milk, cream, sugar, nutmeg, vanilla extract, eggs, and orange zest and whisk to combine. Add cubed bread into the large bowl and toss around so that all cubes can absorb the liquid. Add dried cranberries and half of the chocolate chips. Toss mixture to combine ingredients.⁠
• ⁠Using a cookie scooper, transfer mixture into greased mini muffin pan. Fill all cups generously, making sure all liquid is distributed evenly.⁠
• ⁠Bake in the preheated oven for 17 minutes, until the tops are golden and the bread puddings are cooked through. Remove from oven.⁠
• ⁠In a double boiler, add water at the bottom, place top broiler, and melt chocolate and coconut oil while stirring. Lightly drizzle over the top. Serve warm.⁠

CRANBERRY BRIE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees
• Tear bread into 2 inch pieces. If your bread isn't stale then you can leave the pieces sitting on a cookie sheet for 10 or 15 minutes until dry.
• Cut the rind off of the brie and cut it into small pats. Place the brie pieces in the refrigerator until ready to use.
• In a large bowl beat together the milk, cream, sugar, eggs, vanilla and cinnamon.
• Place 1/2 of the bread into a buttered 9x13 dish.
• Add 3/4 of the brie and 1/2 of the cranberries and cover with the remaining bread.
• Pour the liquid mixture over the bread and allow to soak for 10 minutes.
• Top with the remaining cranberries and the melted butter.
• Bake covered for 45 minutes and then uncovered for 15 minutes or until a knife inserted into the center comes out clean.
• Add the remaining brie on the top as soon as it comes out of the oven.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

Steps:

• In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 1 1/2-quart shallow baking dish.
• Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
• In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
• In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
• Serve pudding warm or at room temperature with sauce.

CRANBERRY ORANGE BREAD PUDDING

Steps:

• Serve with vanilla sauce, whiskey sauce , or a little heavy cream.
• Enjoy.

CHOCOLATE APPLE CRANBERRY BREAD PUDDING

Steps:

• Grease a 9×13″ baking pan and set aside. Preheat oven to 350 degrees F.
• Add milk or half and half to a small saucepan with butter. Heat over medium-low heat until the butter melts (right before the milk/half and half boils.) Remove From heat and set aside.
• While the milk is heating, combine the cubed bread, diced apple, cranberries, shaved chocolate, and brown sugar. Place the mixture in the prepared pan.
• When the milk mixture has almost come to a boil, remove from heat and pour evenly over the bread mixture. Toss to combine so the bread has all started to absorb the milk mixture. Sprinkle with cinnamon. Bake for 45-50 minutes. Serve warm with whipped cream or ice cream; if desired, garnish with cranberries and chocolate.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• FOR THE BREAD PUDDING: Preheat oven to 350 degrees F, then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a large bowl, whisk together the eggs, brown sugar, cocoa & half-and-half until well blended.
• Add the bread pieces & stir gently with a large spoon to coat bread with the liquid. Let this bread mixture set for 10 minutes.
• Add cranberries (along with the dark chocolate & orange zest, if using) & stir once again before pouring the entire mixture into the prepared baking dish, making sure that the cranberries are well-distributed.
• Bake uncovered for 45 to 50 minutes or until a knife inserted in the center comes out clean.
• FOR THE SAUCE: In a 1-quart saucepan, stir together the granulated sugar, butter, baking chips & whipping cream, then cook over medium heat for 3 or 4 minutes, stirring frequently, until slightly thickened & smooth.
• Remove from heat & stir in the vanilla. Sauce will be thin.
• Serve sauce over warm bread pudding.

CRANBERRY BREAD PUDDING (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Grease a 1.5 quart casserole dish.
• Place half of the bread cubes in a single layer, topped by half the cranberries, repeating with the remaining bread cubes and cranberries.
• In a bowl, beat the eggs with almond milk, coconut oil, sugar and vanilla extract until combined.
• Pour liquid mixture over the bread cubes and cranberries in the casserole dish, and let sit for at least 30 minutes to allow bread to absorb the mixture.
• While the bread is almost done soaking up the liquids, preheat oven to 375F (190C) and adjust the rack to the middle position.
• Bake for 65 to 75 minutes or until knife inserted in center comes out clean (if top is getting too browned, place a piece of aluminium foil on top) for the last 20 minutes.
• Serve bread pudding warm.

CHRISTMAS EGGNOG CRANBERRY BREAD PUDDING WITH VANILLA RUM SAUCE

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...