DOUBLE-CHOCOLATE BREAD PUDDING
You don't have to be a baker to experience the joy of pulling this Double-Chocolate Bread Pudding from the oven! If you can cube bread, you can make this.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Add bread; mix lightly to coat.
- Pour into 13x9-inch baking dish; top with chocolate.
- Bake 45 min. or until pudding just comes to boil in center. Remove from oven. Let stand 10 min. before serving.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 19 g, Protein 6 g
DOUBLE-CHOCOLATE BREAD PUDDING
The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!
Provided by MOUSIREID
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
- Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
- Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
- Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
- Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g
DOUBLE CHOCOLATE AND SPICE BREAD PUDDING
A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.
Provided by Sally Sibthorpe
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
- In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
- In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
- Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.
Nutrition Facts : Calories 1065.4 calories, Carbohydrate 138.5 g, Cholesterol 136.8 mg, Fat 49.8 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 29.4 g, Sodium 735.8 mg, Sugar 88.4 g
DOUBLE CHOCOLATE-CINNAMON BREAD PUDDING
Warm the cockles of your family's hearts with this Double-Chocolate Cinnamon Bread Pudding! Top this gooey chocolate-cinnamon bread pudding with COOL WHIP!
Provided by My Food and Family
Categories Home
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat pudding mixes, cinnamon and milk in large bowl with whisk 2 min. Add vanilla; mix well. Stir in bread; mix lightly.
- Pour pudding mixture into 13x9-inch baking dish sprayed with cooking spray. Sprinkle evenly with chopped chocolate.
- Bake 40 min. or until pudding just comes to boil in center of dish. Remove from oven. Let stand 10 min. before serving. Serve warm.
Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 6 g, Protein 5 g
SCRIPPS COLLEGE DOUBLE CHOCOLATE BREAD PUDDING
I missed this bread pudding so much when I left college - famous in my dining hall. Scripps just posted the recipe much to my delight! So good my college friends actually request this for their birthday. I especially love this with challah. Note this originally had self saucing in the title, but that was a mistake. This pudding is absolutely delicious, but not self saucing! Enjoy :)
Provided by sofie-a-toast
Categories Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped bread, chocolates in bowl. In another bowl add eggs and mix well. Add 1/4 cup sugar, vanilla, 1 cup whipping cream and milk. Mix until well blended. Pour over bread mixture and let stand 1 hour to overnight. The longer you leave to soak before baking, the creamier the pudding will be.
- Preheat oven to 350 degrees. Pour mixture into a well greased pan, pour remaining cream on top and then sprinkle with the 2 tbl sugar. Bake for 45 minutes or until custard is set and its lightly browned and bubbly.
DOUBLE CHOCOLATE BREAD PUDDING
I have never liked bread pudding because I can't stand the texture of soggy bread. But, since my husband loves it, I went on a mission to find bread pudding that wasn't soggy and I found the most delicious recipe in the Good Housekeeping magazine. It is heavenly!
Provided by Irish Rose
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
- Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
- Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
- Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.
Nutrition Facts : Calories 447.3, Fat 36.6, SaturatedFat 22, Cholesterol 134.4, Sodium 175.3, Carbohydrate 30.8, Fiber 4.5, Sugar 11.7, Protein 7.6
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.)
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