Caramel Dark Chocolate Mini Bread Puddings Recipes

CARAMEL BREAD PUDDING

Steps:

• In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.
• Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.
• Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.
• Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.
• Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

CHOCOLATE CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
• In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
• Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
• Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
• Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

CARAMEL BREAD PUDDING

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

CARAMEL DARK CHOCOLATE MINI BREAD PUDDINGS

Steps:

• Preheat oven to 350 degrees F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-1/2-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and 1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolate into each cup.
• In a medium bowl, whisk together eggs, the 1-1/2 cups half-and-half, the 1/4 cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
• Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
• Meanwhile, for sauce, in a small heavy saucepan, heat and stir the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the 1/3 cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
• Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING

Steps:

• Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
• Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
• Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
• Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.

CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING

Steps:

• Preheat oven to 325°F. Arrange bread on large baking sheet; bake until dry, about 10 minutes. Transfer bread to large bowl. Increase temperature to 350°F.
• Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Add cider and butter. Return to low heat; stir until sauce comes to simmer. Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes. Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.
• Mix raisins, spices, eggs, then rum into caramel. Add to bread. Mix in white chocolate. Let stand about 10 minutes, stirring occasionally.
• Butter eight 3/4-cup custard cups. Divide pudding among cups. Place in large baking pan. Pour hot water into pan to come halfway up sides of cups.
• Bake puddings until set in center, about 30 minutes. Cool 10 minutes.

CARAMEL DARK CHOCOLATE MINI BREAD PUDDINGS

Steps:

• Preheat oven to 350 degrees F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-1/2-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and 1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolate into each cup.
• In a medium bowl, whisk together eggs, the 1-1/2 cups half-and-half, the 1/4 cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
• Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
• Meanwhile, for sauce, in a small heavy saucepan, heat and stir the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the 1/3 cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
• Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.