Best Chocolate Bread Pudding Ever Recipes

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ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

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

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

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 :

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Alton Brown

Categories     dessert

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 11

2 large whole eggs
3 egg yolks
3/4 cup sugar
1/2 cup hot chocolate mix
3 cups half-and-half
1 cup whole milk
2 ounces espresso, slightly cooled
1 tablespoon vanilla extract
2 tablespoons unsalted butter, melted and divided
18 ounces stale challah bread, cut into 1-inch cubes
6 ounces bittersweet chocolate, broken into 1/2-inch pieces

Steps:

  • Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
  • Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
  • Preheat the oven to 325 degrees F.
  • Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 9

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

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.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

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

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

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.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

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

15 cups loaf French bread, cut into cubes (about 1 lb)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semi-sweet chocolate chips
1 cup chopped pecans

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

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

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

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

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



Chocolate Bread Pudding image

This is a rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.

Provided by Mina

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 8h

Yield 8

Number Of Ingredients 15

1 (8 ounce) loaf baguette
½ cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
½ cup white sugar
1 tablespoon vanilla extract
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
⅓ cup boiling water
½ cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
  • Melt chocolate chips in microwave or double boiler. Set aside.
  • In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
  • In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
  • Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
  • To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
  • To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

Nutrition Facts : Calories 850.4 calories, Carbohydrate 67.1 g, Cholesterol 410.4 mg, Fat 62.7 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 37.2 g, Sodium 276.9 mg, Sugar 41.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Craig Claiborne

Categories     dessert

Time 3h20m

Yield 8 or more servings

Number Of Ingredients 9

12 slices bread (see note), trimmed of crusts, each about 1 by 2 1/2 by 4 inches
1 cup melted butter, approximately
3 cups heavy cream
1 cup milk
1 cup sugar
10 or 12 egg yolks, approximately 1 cup
1/2 pound bittersweet chocolate (see note)
1 teaspoon pure vanilla extract
English custard (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
  • Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
  • Add sugar and stir until dissolved.
  • Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
  • Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
  • Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
  • In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
  • Meanwhile, preheat the oven to 325 degrees.
  • Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
  • Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 26 grams, Carbohydrate 77 grams, Fat 75 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 44 grams, Sodium 326 milligrams, Sugar 55 grams, TransFat 1 gram

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

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

1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)

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 (PAULA DEEN)



Chocolate Bread Pudding (Paula Deen) image

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease a 13x9 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 the grated chocolate.
  • 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.
  • Serve the pudding warm or refrigerate it and serve chilled.

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.

Provided by Darcy Lenz

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 12

Number Of Ingredients 19

4 large eggs
4 cups whole milk
1 cup white sugar
1 cup light brown sugar
¾ cup heavy cream
4 tablespoons unsalted butter, melted and cooled
2 tablespoons vanilla extract
½ teaspoon salt
1 (16 ounce) loaf sourdough bread
14 ounces brioche
2 tablespoons white sugar
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
1 large egg
½ cup heavy cream
1 cup white sugar
½ cup unsalted butter
2 tablespoons bourbon
¼ teaspoon salt

Steps:

  • Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
  • Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
  • After soaking, spoon bread mixture into the prepared baking dish.
  • Bake in the preheated oven for 55 minutes.
  • Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
  • Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
  • Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
  • While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
  • Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
  • Cut the pudding into squares and serve with warm bourbon sauce.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 97 g, Cholesterol 180.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 16.3 g, Sodium 601.3 mg, Sugar 63.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

8 slices firm white bread (not thin slices)
1 cup milk
6 tablespoons softened butter
3/4 cup sugar
6 egg yolks
6 ounces semisweet chocolate, melted and cooled
1/3 cup ground almonds
Grated rind of 1/2 lemon
6 egg whites
2 tablespoons bread crumbs
1 cup heavy cream, whipped

Steps:

  • Butter a two-quart pudding mold, souffle dish or mixing bowl.
  • Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
  • Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
  • Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
  • Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
  • Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 220 milligrams, Sugar 34 grams, TransFat 0 grams

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2021-12-01 Instructions. 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.
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BEST CHOCOLATE BREAD PUDDING EVER : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE BREAD AND BUTTER PUDDING - BIGGER BOLDER BAKING
2022-02-08 In a medium bowl, whisk the egg yolks with the sugar. Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps. Stir in the vanilla and salt. Set aside to cool down for …
From biggerbolderbaking.com


CHOCOLATE BREAD PUDDING WITH BOURBON CARAMEL SAUCE RECIPE
Butter an 8-by-11-inch glass or ceramic baking dish. In a medium glass bowl, microwave the chocolate at high power in 30-second intervals until melted, stirring between intervals. Step 2. In a ...
From foodandwine.com


10 BEST CHOCOLATE BREAD PUDDING WITH COCOA POWDER RECIPES
2022-06-15 Dark Chocolate Bread Pudding with Vanilla Ice Cream Once Upon A Chef. salt, large eggs, cocoa powder, dark brown sugar, bourbon, half-and-half and 6 more.
From yummly.com


CHOCOLATE BREAD PUDDING {AN EASY FAST BREAD PUDDING RECIPE}
2017-05-15 Spread bread cubes on a baking sheet and toast them in the oven for 12-15 min. Meanwhile heat milk in a small saucepan on low to medium heat. Add butter, cocoa powder and mix until well combined. Simmer the mixture for 2-3 min. Turn off the heat. Then add chocolate, sugar and vanilla extract.
From tastesoflizzyt.com


DARK CHOCOLATE BREAD PUDDING WITH VANILLA ICE CREAM
Add the bread cubes to the custard; cover and let soak in the fridge for at least 1.5 hours or overnight. Preheat the oven to 325°F. Grease a 9x13x2-inch glass baking dish with butter or nonstick cooking spray. Transfer the chocolate-soaked bread to the prepared baking dish, and spread the bread around evenly.
From onceuponachef.com


20 DELICIOUS BREAD PUDDING RECIPES TO MAKE THE MOST OF LEFTOVER …
2022-07-06 Recipe: Creole Bread Pudding with Bourbon Sauce. New Orleans chef Leah Chase put a Creole twist on bread pudding and topped it with a boozy sauce your holiday guests will love. Bourbon Sauce brings out the best flavors of Bourbon Street with a whopping 5 tablespoons of vanilla extract (trust us!).
From southernliving.com


THE BEST CHOCOLATE BREAD PUDDING: NIK SHARMA’S FORMULA
2020-12-09 If your bread is still completely soft, you can dry it out in the oven at a very low temperature, which will help it act like a proper sponge. Once baked, the chocolate bread pudding will form a ...
From epicurious.com


CHOCOLATE BREAD PUDDING, OLD FASHIONED COOKS USE SIMPLE
Chocolate Bread Pudding is a delicious old fashioned cooks dessert. When there were left over biscuits, instead of feeding them to the dogs, we would make s...
From youtube.com


CHOCOLATE BREAD PUDDING - JUST A TASTE
2017-10-19 Preheat the oven to 350ºF. Begin by buttering a 9” springform pan with 1 Tablespoon of butter. Cut the staled Texas toast into 1” cubes (1 slice makes 9 cubes). Place the cubed bread in a large bowl and set aside. In a saucepan over medium heat, melt the stick of butter, chocolate chips and brown sugar. Stir until all ingredients are ...
From justataste.com


CHOCOLATE BREAD PUDDING - THE COUNTRY DISH - GREAT FOR HOLIDAY …
2020-10-09 Instructions. Place chopped muffins into a buttered, 9"x13" baking dish. Dissolve instant coffee in hot water. Beat together coffee mixture and all remaining ingredients except chocolate chips. Pour over muffins. Sprinkle with chocolate chips. Let dish rest for at least 1 hour, or overnight. Bake at 325F for 1 hour.
From thecountrydish.com


BEST CHOCOLATE BREAD PUDDING FROM FOOD NETWORK …
2017-12-04 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. bread.
From foodnetwork.ca


CHOCOLATE ZUCCHINI BREAD - FIT FOODIE FINDS
2022-06-30 Next, add the dry ingredients to the wet ingredients and mix. Add the almond milk and mix again. Fold the chocolate chips into the bread batter. Transfer the batter into the greased loaf pan and bake for 30 minutes at 350ºF. Place a tin foil tent over the zucchini bread and bake for an additional 25-30 minutes.
From fitfoodiefinds.com


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