Ghirardelli Chocolate Bread Pudding Food

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.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

CHOCOLATE BREAD PUDDING

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.)

GHIRARDELLI® CHOCOLATE BREAD PUDDING

Steps:

• In a large bowl, whisk together the milk, eggs, butter, and vanilla.
• In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.
• Refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish. Mix the bread pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm, or refrigerate and serve chilled.

ULTIMATE CHOCOLATE BREAD PUDDING

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.

GHIRARDELLI® CHOCOLATE BREAD PUDDING

Steps:

• In a large bowl, whisk together the milk, eggs, butter, and vanilla.
• In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.
• Refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish. Mix the bread pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm, or refrigerate and serve chilled.

GHIRARDELLI® CHOCOLATE BREAD PUDDING

Steps:

• In a large bowl, whisk together the milk, eggs, butter, and vanilla.
• In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.
• Refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish. Mix the bread pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm, or refrigerate and serve chilled.