CHOCOLATE CUSTARD BREAD PUDDING
This is a simple and rich tasting treat. The spices make it extra special!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a double boiler, heat together the milk and chocolate until chocolate is melted.
- In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
- Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
- Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
- Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 41.5 g, Cholesterol 97.9 mg, Fat 15.6 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 5.3 g, Sodium 181.8 mg, Sugar 29.3 g
CHOCOLATE CROISSANT BREAD PUDDING
Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
- In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
- When ready to bake, heat the oven to 350 degrees F.
- Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.
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 :
CHOCOLATE MERINGUE BREAD PUDDING
The sweet chocolate layer and pretty golden meringue set this bread pudding apart from the rest. We love its custard-like consistency. This is a great dessert for any occasion.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.
Nutrition Facts :
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
CHOCOLATE BREAD PUDDING
Steps:
- In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
- In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)
- When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
- Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
- To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.
- Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream.
CHOCOLATE BREAD PUDDING
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Winter Bon Appétit Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE
I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.
Provided by Derf2440
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
- In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
- Remove from heat.
- Stir in chocolate until mixture is smooth.
- In a separate bowl, whisk together eggs, yolks and sugar.
- Stir in chocolate mixture and vanilla.
- Arrange bread in 9 inch square baking dish, pour custard over.
- Cover surface of pudding with plastic wrap.
- Place slightly smaller dish on top and weigh down with heavy cans.
- Let pudding stand for 30 minutes.
- Remove weights and plastic wrap.
- Cover dish with foil and puncture with fork to allow steam to escape.
- Place baking dish in larger shallow baking dish.
- Pour in enough boiling water to reach halfway up sides of pan.
- Bake in 325°F oven until firm, about 1 hour and 15 minutes.
- Let cool for at least 30 minutes before serving.
- (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
- Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
- Pour more sauce over if desired.
Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4
CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON
This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table"
Provided by blucoat
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 419.2, Fat 25.4, SaturatedFat 14.2, Cholesterol 217, Sodium 426.9, Carbohydrate 37.7, Fiber 1.6, Sugar 10.7, Protein 10
CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING
Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!
Provided by Cassie Best
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
- Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
- Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
- Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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