CHOCOLATE CHILE BREAD PUDDING
Categories Chocolate Dessert Bake Quick & Easy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
- Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
- Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.
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.
SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Provided by Sunny Anderson
Categories dessert
Time 1h50m
Yield 18 to 20 servings
Number Of Ingredients 21
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
- In a large bowl, add the croissant and bread 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 milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking 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.
- For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
- 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. Can also be served cold.
- In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
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
CHOCOLATE BREAD PUDDING
Not another bread pudding.... oh, but this is the best for those chocolate lovers. This is a simple and delicious bread pudding that takes no time to make and your family will love it. I make this Bread Pudding with Recipe #209836 or you can use whatever sauce you prefer.
Provided by Vseward Chef-V
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
- In a large bowl, whisk together the milk, cream, and liqueur.
- In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
- Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
- Serve it warm or cold, with whipped cream or a dessert sauce.
Nutrition Facts : Calories 1246.2, Fat 24.1, SaturatedFat 8.8, Cholesterol 108.3, Sodium 1533.1, Carbohydrate 216.7, Fiber 9.6, Sugar 56.5, Protein 40.6
DOUBLE BOILER BREAD PUDDING
We really like bread pudding but this one is different as it cooks on top of the stove instead of in the oven, which is great when you want a comfort food dessert but don't want to heat up the kitchen with the oven on. Recipe source: Bon Appetit (March 1985)
Provided by ellie_
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
- Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
- In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
- Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
- Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.
DOUBLE RAISIN BREAD PUDDING
Serve warm or cool, with ice-ccream or cream. Or serve with Spirited Sauce, Recipe below. From Canadian Living Magazine 2003 Issue.
Provided by daisygrl64
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 350*F.
- butter a 1-quart baking dish.
- combine bread cubes and raisins in baking dish.
- combine milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg, and blend well.
- pour over bread and raisins.
- let stand 5 minutes.
- bake uncovered for 50 minutes or until knife inserted in center comes out clean.
- For The Sauce:.
- in a saucepan combine all sauce ingredients.
- cook over low heat, stirring constantly until thickened (about 3 minutes).
- serve warm over warm or cool pudding.
Nutrition Facts : Calories 680.5, Fat 27.4, SaturatedFat 15.4, Cholesterol 221.5, Sodium 535.2, Carbohydrate 91, Fiber 2.5, Sugar 62.8, Protein 12.6
CHOCOLATE BREAD & BUTTER PUDDING
This Chocolate Bread & Butter Pudding uses whole food ingredients; turning bread, chocolate, cream and eggs into a rich, decadent chocolate delight! Perfect for a special breakfast or dessert!
Provided by Kathleen • The Fresh Cooky 2021
Categories Holiday Sweets
Time 50m
Number Of Ingredients 9
Steps:
- Prepare Bread Pudding 1-2 days in Advance
- Remove crusts from the sliced bread. You should have about 9, square (ish) pieces of bread. Cut into 4 triangles. In a glass bowl set over a saucepan with barely simmering water (make sure the bowl does not touch the water), place chocolate pieces, whipping cream, bourbon, sugar, butter and cinnamon.
- Wait until the chocolate and butter have melted, stirring gently making sure sugar has dissolved. Remove the bowl from heat and give it a good stir to mix all of the ingredients.
- In a small mixing bowl, whisk the eggs. Using a ladle, while whisking, pour the a small amount of eggs into the chocolate mixture to temper the eggs, so you do not cook them! Continue adding a little at a time until you have added an entire ladle of eggs. Whisk egg-chocolate mixture into the balance of the eggs until thoroughly blended.
- Lightly butter casserole dish (butter is better than spray oil in this case as it will add to the richness of the pudding and keep it from sticking).
- Ladle about ½ inch of the chocolate mixture into the dish, arranging one layer of the bread triangles over the chocolate, overlapping in rows. Pour half the remaining chocolate mixture over the first layer. Repeat with the rest of the bread triangles finishing off with the rest of the chocolate mixture.
- Use a fork to gently press the bread into the liquid mixture making sure all pieces are soaked. Cover the dish with plastic wrap, allowing to sit at room temperature for 2 hours before transferring to the fridge for a minimum of 24 hours, ideally 48 hours, but due to life getting in the way, mine sat for 5 days in the fridge and turned out amazing.
- Baking Chocolate Bread Pudding
- Preheat oven to 350° F and move oven rack to higher side of oven (not all the way to the top). Remove plastic wrap from dish and bake for 30-35 minutes, checking at 25. Top should be crunch and the inside "soft and squidgy" a quote from the original recipe, love that description! Let stand for 10 minutes before serving. Serve with well chilled heavy cream or try it with this amazing Creme Anglaise!
Nutrition Facts : ServingSize 1 ounces, Calories 533 kcal, Carbohydrate 34 g, Protein 9 g, Fat 39 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 181 mg, Sodium 275 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 13 g
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.
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
CHOCOLATE BREAD PUDDING
Easy recipe!
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- In a large bowl pour hot water over biscuit pieces and toss with a spoon. Let set for about 10 minutes. Mix the rest of the ingredients, except chocolate chips and nuts, together in a smaller bowl with a whisk. Pour over biscuits. Fold in chocolate chips. Spray a 2 quart casserole dish and fill with mixture. Spread nuts over the top. Bake in preheated 350 degree oven 50 - 55 minutes. Makes about 8 servings. Serve with hot fudge topping below. Can add ice cream and topping to serve.
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 & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
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.
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