RASPBERRY, CHOCOLATE & HAZELNUT BREAKFAST BREAD
This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm
Provided by Sarah Cook
Categories Afternoon tea, Breakfast, Brunch
Time 1h40m
Number Of Ingredients 11
Steps:
- Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
- When you're ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
- With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length - but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
- Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.
Nutrition Facts : Calories 422 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
CHOCOLATE RASPBERRY LOAF
Only 4 Ingredients make this most decadent dessert recipe!
Provided by Amy Williams mynameissnickerdoodle.com
Categories Dessert
Time 2h35m
Number Of Ingredients 4
Steps:
- On a parchment lined baking sheet, set out frozen loaf and let thaw for 2 hours at room temperature.
- Once dough is fully thawed, but still cold, roll out on the counter to a 15x12 rectangle.
- Spread raspberry preserves in an even layer over the dough.
- Sprinkle with mini chocolate chips in an even layer.
- Roll up on the long end being sure to tuck everything in tightly.
- Pinch the long edge to seal it.
- Transfer the roll back to the parchment lined baking sheet.
- Taking sharp kitchen scissors, make 7 cuts down the roll creating 8 sections. Only cut down half way and be sure to place the scissors at a deep angle.
- Take each section and pull It out in opposite directions.
- In a small bowl, whisk the egg until well combined.
- Brush the egg over the entire loaf.
- Bake at 400 for 35 minutes or until golden brown.
- Serve warm.
CHOCOLATE CHIP RASPBERRY BREAD
Sweet and tangy, this Chocolate Chip Raspberry Bread with fresh raspberries is a delicious breakfast or dessert. This quick bread is sure to bring smiles!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the raspberries and ¾ cup chocolate chips gently into the batter.
- Pour the bread batter into a greased 8"x4" bread pan.
- Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
- Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 377 kcal, Carbohydrate 53 g, Protein 5 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 139 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
CHOCOLATE RASPBERRY BREAD
Make and share this Chocolate Raspberry bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Lightly grease a 9- by 5-inch loaf pan; set aside.
- Preheat oven to 350 degrees.
- Melt chocolate chips and butter in a small saucepan; set aside.
- In a large bowl combine flour, sugar, baking soda, baking powder and salt.
- Add nuts; stir well.
- In a separate bowl combine eggs, milk, raspberry jam, and vanilla.
- Beat until blended.
- Add melted chocolate mixture and milk mixture to the flour mixture,stir just until moistened.
- Pour into prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Place the pan on a wire rack for 10 minutes.
- Remove from pan, cool completely.
Nutrition Facts : Calories 4006.1, Fat 192.6, SaturatedFat 74.2, Cholesterol 570.6, Sodium 2655.7, Carbohydrate 534.7, Fiber 26.4, Sugar 275.3, Protein 70.5
DARK CHOCOLATE RASPBERRY BANANA BREAD
Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.
Provided by licked_cupcake
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
- 2. In a medium bowl, whisk together the flour, baking soda and salt.
- 3. Cut raspberries in half, then toss them with 1 tbsp flour.
- 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
- 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
- tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.
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