Scripps College Double Chocolate Bread Pudding Food

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

Steps:

• Heat the oven to 350 degrees F.
• Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
• In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
• Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
• Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
• In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

SCRIPPS COLLEGE DOUBLE CHOCOLATE BREAD PUDDING

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.

CREAMY DOUBLE CHOCOLATE PUDDING

Steps:

• In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
• Add in the half and half and whipping cream.
• set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
• Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
• Divide the mixture into 3 or four small dessert dishes.
• Chill until cold (you might want to cover each dish with plastic wrap).

DOUBLE CHOCOLATE CHERRY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Lightly coat an 8X8 baking dish with cooking spray.
• Microwave 4 oz milk chocolate on medium power until melted - let cool.
• Combine the dried cherries and cognac or hot water and microwave for 1 minute or until plumped slightly. Let stand until room temperature.
• In a large bowl, beat the eggs and sugar until light. Whisk in the cooled chocolate, half and half, vanilla, and cinnamon until smooth. Gently stir in remaining ingredients.
• Pour mixture into prepared baking dish and let stand for 30 minutes (You may refrigerate for up to 2 hrs if needed but I have also baked right away before with great results!)
• Bake for 40 mins or until set in middle.

EASY DOUBLE CHOCOLATE BREAD PUDDING

Steps:

• Mix eggs and chocolate milk together. Slice cinnamon rolls in half so there's a top and a bottom. If they fall apart, that's ok.
• Place cinnamon roll bottoms in a lightly buttered 9 x 13 pan. Pour half the milk mixture over the rolls and smoosh them down a little. If you are using chocolate chips, pecans, or any other type of extra, sprinkle a little on the rolls.
• Place the tops on the rolls, then pour the remaining milk mixture over that, and smoosh it down again, making sure the cinnamon roll tops get down in the milk.
• Cover with Saran wrap and refrigerate over night.
• Bake in a preheated oven at 375 degrees for 35 to 45 minutes, or until knife inserted in the middle comes out clean.
• During the last 10 minutes of baking time, you can add additional chocolate chips and pecans if you'd like.
• Pour Hot Fudge sauce over bread pudding. You'll need to warm the sauce a bit in order to do this.
• We like using Gherardelli's 60% chocolate chips for a not quite "dark chocolate" taste. It cuts some of the sweetness from the Hot Fudge sauce, too.
• You can also mix in chopped up Maraschino cherries with the milk and eggs if you prefer that instead of pecans. We've also tried coconut, raisins, and a variety of other "add ins" on different occasions. We like the pecans and chips the best, and it is SO good!

DOUBLE CHOCOLATE PUDDING

Steps:

• Whisk together in a medium saucepan,sugar,cocoa,cornstarch,XÃ salt.
• Slowly add 1 cup milk and stir til smooth.
• Wisk in rest of milk.
• Set over medium heat and stir until it thickens and comes to a boil[about 5 min].
• Remove from heat,add the chocolate and vanilla.
• Stir GENTLY til smooth.
• Pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours.