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.
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 BREAD PUDDING
Easy recipe!
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- In a large bowl pour hot water over biscuit pieces and toss with a spoon. Let set for about 10 minutes. Mix the rest of the ingredients, except chocolate chips and nuts, together in a smaller bowl with a whisk. Pour over biscuits. Fold in chocolate chips. Spray a 2 quart casserole dish and fill with mixture. Spread nuts over the top. Bake in preheated 350 degree oven 50 - 55 minutes. Makes about 8 servings. Serve with hot fudge topping below. Can add ice cream and topping to serve.
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
CHOCOLATE BREAD PUDDING
Provided by Judith Dern
Categories Chocolate Dairy Egg Dessert Bake Kid-Friendly Bon Appétit San Francisco California Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
- Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.
CHOCOLATE BREAD PUDDING
Categories Bread Chocolate Egg Brunch Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
- Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
- Put oven rack in middle position and preheat oven to 325°F.
- Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
CHOCOLATE LOVER'S PUDDING
I made this for the first time when my husband asked me, "Why don't you ever make chocolate pudding?" It's not too rich, but it has an amazing chocolate flavor. It's nice knowing you can enjoy a from-scratch pudding in just 30 minutes. -Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine 1/4 cup sugar and milk. Bring just to a boil, stirring occasionally. Meanwhile, in a large bowl, combine cornstarch, salt and remaining sugar; whisk in egg yolks until smooth., Slowly pour hot milk mixture in a thin stream into egg yolk mixture, whisking constantly. Whisk in cocoa. Return mixture to saucepan and bring to a boil, stirring constantly until thickened, about 1 minute. Immediately remove from the heat., Stir in the chocolate, butter and vanilla until melted. Whisk until completely smooth. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Serve warm or refrigerate, covered, 1 hour. Just before serving, top with raspberries if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 176mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 2g fiber), Protein 7g protein.
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- Chop the chocolate into 1/4-inch chunks. Reserve 2/3 cup and set aside (you'll use this for sprinkling over the bread pudding before baking).
- In a medium saucepan, whisk together the half and half, brown sugar and cocoa powder; bring to a boil. Off the heat, whisk in the remaining chocolate, bourbon and cinnamon.
- In a large bowl, whisk together the eggs, salt and vanilla extract. Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs). Add the bread cubes to the custard; cover and let soak in the fridge for at least 1.5 hours or overnight.
- Preheat the oven to 325°F. Grease a 9x13x2-inch glass baking dish with butter or nonstick cooking spray. Transfer the chocolate-soaked bread to the prepared baking dish, and spread the bread around evenly. Scatter the reserved 2/3 cup of chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding. Bake until slightly puffed and set in the center, 45-50 minutes. Let cool about 10 minutes, then serve warm, dusted with confectioners' sugar and topped with vanilla ice cream.
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