Chocolate Souffle Bread Pudding With Red Wine Strawberries Food

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CHOCOLATE ORANGE SOUFFLé BREAD PUDDING



Chocolate Orange Soufflé Bread Pudding image

Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.

Provided by French Tart

Categories     Dessert

Time P3DT30m

Yield 6 serving(s)

Number Of Ingredients 12

10 slices thick white bread
6 ounces good quality white chocolate
6 ounces good quality dark chocolate, minimum 70% cocoa solids
3 ounces butter
16 fluid ounces whipping cream
2 oranges, zest of, grated
4 tablespoons Cointreau liqueur
4 ounces brown sugar
1 teaspoon cinnamon
4 medium organic eggs
1/2 orange, zest of, grated
2 ounces white chocolate, curls

Steps:

  • You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
  • Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
  • Remove the crusts from the slices of bread & cut each slice into 4 triangles.
  • Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
  • Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
  • Add the orange zest & mix well again.
  • In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
  • Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
  • Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
  • Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
  • Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
  • Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
  • When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
  • Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
  • N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

Nutrition Facts : Calories 947.7, Fat 72.2, SaturatedFat 43.3, Cholesterol 268.7, Sodium 484.9, Carbohydrate 73.1, Fiber 5.9, Sugar 42.9, Protein 14.5

CHOCOLATE BREAD PUDDING SOUFFLéS



Chocolate Bread Pudding Soufflés image

Maybe this is why French women stay so thin? With a dessert like this you can enjoy a lovely chocolate dessert without guilt. Found this recently on the Internet and saving it here for your use as well as my own. Have not tried it yet and look forward to your feedback. (3 pts)

Provided by justcallmetoni

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/3 cups nonfat milk, divided
1/2 teaspoon vanilla
1 1/2 cups dry bread cubes, crusts trimmed (best to use French or Italian bread)
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar
nonstick cooking spray
2 teaspoons sugar, for preparing souffle cups

Steps:

  • To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside.
  • Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
  • In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat.
  • In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture.
  • In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
  • Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.
  • Serve immediately.

Nutrition Facts : Calories 128.5, Fat 3.6, SaturatedFat 1.7, Cholesterol 75.4, Sodium 100, Carbohydrate 20.3, Fiber 1, Sugar 14.6, Protein 4.8

WHITE CHOCOLATE BREAD PUDDING SOUFFLE'



White Chocolate Bread Pudding Souffle' image

Bread Pudding recipe came from Mr. Lester's Steakhouse, Cypress Bayou Casino in Charenton, Louisiana. This is a wonderful Bread Pudding that all of South Louisiana (Cajun country) loves.

Provided by ruth_weeks2003

Categories     Breads

Time 40m

Yield 4 16 oz souffle' dishes, 15 serving(s)

Number Of Ingredients 9

1 quart heavy whipping cream
1 lb white chocolate, chopped
8 eggs
2 cups milk
2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons cinnamon
1/2 cup white rum
3 -4 loaves day-old French bread

Steps:

  • Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
  • Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
  • Grind up or slice bread thin; soak bread in the custard for a couple of hours.
  • Preheat oven to 350°F.
  • Butter a large baking pan and fill the pan with the bread pudding.
  • Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
  • After pudding cools, crumble some by hand into a bowl (about 6 cups).
  • Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
  • Fill four (16 oz) souffle' dishes full.
  • Bake at 350°F for about 40 minutes.

Nutrition Facts : Calories 816.6, Fat 39.8, SaturatedFat 22.6, Cholesterol 208.5, Sodium 657.4, Carbohydrate 95.6, Fiber 2.9, Sugar 45.2, Protein 15.5

STRAWBERRY-CHOCOLATE CHIP BREAD PUDDING



Strawberry-Chocolate Chip Bread Pudding image

Make and share this Strawberry-Chocolate Chip Bread Pudding recipe from Food.com.

Provided by Janeydoe

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 loaf sliced challah
5 tablespoons unsalted butter, room temperature
1 pint strawberry
1 cup sugar
2 tablespoons sugar
1/3 cup blanched slivered almond
1/3 cup mini chocolate chip
1 quart half-and-half or 1 quart light cream
4 whole eggs
5 egg yolks
1 tablespoon vanilla

Steps:

  • Heat oven to 350 degrees with rack in the middle of oven. Lightly butter one side of all the bread with 4T of softened butter. Set the bread, buttered side up, on a large baking sheet and bake for 15 minutes or until lightly toasted.
  • Meanwhile, hull and thickly slice strawberries. Put them in a bowl and sprinkle with 2 T sugar. Toss and set aside.
  • When bread is toasted, reduce oven temperature to 325 and set a large roasting pan half filled with water on the middle rack to act like a water bath. Trim the crusts off the bread and slice diagonally in half to form triangles.
  • Use the remaining 1 T butter to grease a 9x12 inch baking dish. Line the sides of the dish with pieces of bread, points up. Line the bottom of the dish with more bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up are a bit leaned over).
  • Scatter almonds and chocolate chips over the bread and between the slices. Lift the strawberries with a slotted spoon, leaving the juices behind, scatter them around the dish.
  • In a large saucepan heat the half and half and the remaining 1 Cup of sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
  • In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk in vanilla. Remove the hot half and half from heat and immediately whisk into the eggs. Pour custard through a sieve into the baking dish. Set the dish in the rasting pan and bake for 35-40 minutes or until custard is set.
  • Remove from water bath and serve warm, room temp or chilled.

Nutrition Facts : Calories 428, Fat 23.1, SaturatedFat 11.5, Cholesterol 202.6, Sodium 245.3, Carbohydrate 46.9, Fiber 2.2, Sugar 24, Protein 10.2

CHOCOLATE SOUFFLE BREAD PUDDING WITH RED WINE STRAWBERRIES



Chocolate Souffle Bread Pudding with Red Wine Strawberries image

IPP - week 5 June 7 These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity.

Provided by Jordan Michelle Falco

Categories     Other Desserts

Number Of Ingredients 20

SOUFFLE BREAD PUDDING
1/2 c granulated sugar
4 eggs, separated
1 1/4 c white bread crumbs (fresh bread)
3/4 c heavy whipping cream
6 Tbsp unsalted butter
1 tsp vanilla bean paste
1 c bitter sweet chocolate chips
RED WINE STRAWBERRIED
1 1/2 c red wine reduced by half
1 c sugar
1 c water
1 Tbsp cracked black pepper
2 pt strawberried
SWEET CREAM
1 c heavy whipping cream
2 Tbsp powdered sugar
GOLD CHOCOLATE FEATHER
chocolate candy melts
gold luster dust

Steps:

  • 1. SOUFFLE BREAD PUDDING: Over a double boiler, melt the chocolate, butter and the heavy cream until it is smooth and warm. In a food processor, finely chop the fresh bread into crumbs. Proceed to separate the egg yolks and the whites. In separate bowl, whip the egg yolks with 1/4 of the sugar until it is light and fluffy. In a separate bowl, whip the egg whites and the remaining sugar till soft peaks have formed. Mix the chocolate mixture into the egg yolks, then fold in the bread crumbs, then gently fold in the whipped egg whites. Prepare your soufflé cups by spraying them with vegetable spray and then coating with sugar. Fill the soufflé ramekins with the soufflé mix and then bake in a 320F oven in a water bath for 15-25 minutes. Remove them from the oven and let cool 20 minutes.
  • 2. RED WINE STRAWBERRIES: In a 1 quart stockpot, bring the red wine to a simmer and reduce by half. In a separate stockpot bring the sugar, water, pepper, and one pint of the cut strawberries to a boil. In a mixing bowl, cut the remaining one pint of strawberries and place them in the bowl. When the sugar pot has come to a boil, strain this over the strawberries in the bowl (disguard the boiled berries). Now add the reduced red wine and cover the strawberries air tight and let sit for 30 minutes.
  • 3. SWEET CREAM: Whip the cream to stiff peaks and then add the powdered sugar. Pipe as desired or drop by teaspoonfuls.
  • 4. GOLD CHOCOLATE FEATHER: Melt the chocolate according to the directions and drop my spoonfulls on to a parchment lined sheet pan. With your finger, swipe the chocolate three times to resemble a feather. When the chocolate is set, dust the feathers with the gold dust.
  • 5. TO ASSEMBLE: Un-mold the soufflé and place it in your favorite serving dishes. Top it off with a dollop of sweet cream and then pour the red wine strawberries around the soufflé. Then place the gold chocolate feather garnish on the sweet cream and serve.

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