Microwave Chocolate Bread Pudding Food

MICROWAVE BREAD PUDDING

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

MICROWAVE CHOCOLATE BREAD PUDDING

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.

MICROWAVE BREAD PUDDING

Steps:

• Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
• In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
• Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.

MICROWAVE BREAD PUDDING

Steps:

• Place bread cubes in 8" round dish.
• Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
• Measure milk into a 1 qt measuring cup.
• Add butter.
• Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
• Rapidly stir in eggs with a fork and mix well.
• Pour over bread cubes in dish.
• Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
• When cooked, center may still be slightly soft but it will set up as pudding cools.
• Serve warm or chilled.
• NOTE: As every microwave varies, you may need to adjust cooking time for yours.
• This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.

BREAD PUDDING IN THE MICROWAVE

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

SUPER FAST AND EASY MICROWAVE CHOCOLATE PUDDING

Steps:

• In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
• Cook on high for 2 minutes, then whisk the mixture.
• Cook on high one more minute at a time, whisking after each minute, until thickened.
• Once it's almost thick, you should go for 15- 30 seconds at a time.
• Allow to cool if you can wait!

CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
• Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
• Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
• Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
• Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.