CHOCOLATE BREAD PUDDING
This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.
Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.
CHOCOLATE BREAD PUDDING
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
- In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
- Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
- Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
SUGAR TOPPED CHOCOLATE BREAD PUDDING
When cooked the sugar becomes crunchy and adds an elegant finish. This recipe was printed in the March 2003 edition of Bon Appetit and is reported to be served at the Red Fish Grill in New Orleans. I made this for my best friends birthday bash last year. Not low in anything!
Provided by PaulaG
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
- Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
- Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
- In a large bowl, lightly beat egg and vanilla just till blended.
- Slowly whisk the hot chocolate mixture into the egg mixture.
- Allow custard to cool for 10 minutes, stirring often.
- Add bread cubes and remaining chocolate chips to the custard mixture.
- Toss lightly to coat.
- Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
- Bake until the custard thickens and center is just set, about 50 minutes.
- Serve warm.
SUGAR-CRUSTED CHOCOLATE CHIP AND CHERRY BREAD PUDDINGS
Categories Bread Milk/Cream Chocolate Egg Dessert Bake Quick & Easy Cherry Kirsch Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. Cut bread into 1-inch pieces. Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. Add bread cubes, chocolate chips, and dried cherries; toss to coat. Divide mixture among six 2/3-cup custard cups. Dot tops with remaining 1 tablespoon butter. Bake 10 minutes. Sprinkle puddings with 2 tablespoons sugar. Bake until tops are browned, about 15 minutes.
- Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. Serve puddings warm with kirsch cream.
CHOCOLATE BREAD PUDDING WITH PECAN STREUSEL TOPPING
Yummy! Yummy! Yummy! I got this from an old magazine clipping of unknown origin. Very rich and dense but oh so yummy!
Provided by 2Bleu
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
- Butter an 9x13 glass loaf pan and dredge it with sugar.
- In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
- Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
- Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard.
- Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan.
- Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm.
- While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved.
- Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
- Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
Nutrition Facts : Calories 847, Fat 38.7, SaturatedFat 19.4, Cholesterol 210.9, Sodium 555.3, Carbohydrate 105.6, Fiber 4.6, Sugar 52.2, Protein 17.4
CHOCOLATE BREAD PUDDING
Categories Milk/Cream Chocolate Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
- Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
CHOCOLATE BREAD PUDDING
This recipe is dangerous it causes severe Chocolate Swoon!!! I have made it with french bread and with challah, both are superb! Don't attempt this if you are on a diet!
Provided by mandabears
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Lightly grease 13 x 9 pan.
- (I use butter flavored cooking spray).
- Place bread cubes in the pan.
- In a large bowl whisk the milk, cream and liqueur.
- In another bowl mix the sugar, brown sugar, and cocoa powder.
- Add the sugar mixture to the milk mixture and mix well.
- Add the vanilla and almond extracts and cinnamon to the beaten eggs.
- Add egg mixture to the milk mixture and mix well.
- Stir the grated chocolate into the mixture.
- Pour over the bread cubes.
- Let the mixture stand, stirring occasionally for about 20 minutes or until bread absorbs most of the milk mixture.
- Bake for 1 hour or until set.
- Check pudding by inserting a knife into the middle, it should come out clean.
- Serve warm or chilled with whipped cream.
Nutrition Facts : Calories 571, Fat 21, SaturatedFat 11.9, Cholesterol 130, Sodium 327.1, Carbohydrate 84.1, Fiber 5.9, Sugar 47.5, Protein 15.1
CHOCOLATE BREAD PUDDING
I just had to save this recipe here - I have never heard or seen chocolate bread pudding before. This recipe came from Sara J. Jones
Provided by Ceezie
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch (6-cup) loaf pan.
- Melt 1 cup chocolate chips and set aside to cool slightly.
- Whisk together eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl. When very smooth, stir in milk and mix well. Add bread and let stand for 30 minutes. Stir occasionally to make sure bread is evenly soaked.
- Ladle half the bread mixture into loaf pan. Spread remaining 1 1/2 cups chocolate chips on top. Ladle remaining bread mixture over chocolate chips. Bake about 55 minutes, until center is set. Cool. Garnish with whipped cream or vanilla ice cream and chocolate sprinkles, if desired.
Nutrition Facts : Calories 494.3, Fat 17.1, SaturatedFat 9, Cholesterol 88.5, Sodium 371.9, Carbohydrate 75.4, Fiber 4.1, Sugar 45.2, Protein 10.4
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