Chocolate Brandy Bread Pudding With Cinnamon Whipped Cream Recipes

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CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING



Chocolate and Cinnamon Bread on Bread Pudding image

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt

Steps:

  • For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
  • In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
  • Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
  • For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
  • Cut the bread pudding into "slices" and top with the whipped cream.

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 :

EASY CHOCOLATE CINNAMON BREAD PUDDING



Easy Chocolate Cinnamon Bread Pudding image

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  • Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
  • Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

CHOCOLATE CUSTARD BREAD PUDDING



Chocolate Custard Bread Pudding image

This is a simple and rich tasting treat. The spices make it extra special!

Provided by Monica

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 ½ cups milk
2 (1 ounce) squares unsweetened chocolate
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups day-old bread cubes
½ cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a double boiler, heat together the milk and chocolate until chocolate is melted.
  • In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
  • Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
  • Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
  • Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 41.5 g, Cholesterol 97.9 mg, Fat 15.6 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 5.3 g, Sodium 181.8 mg, Sugar 29.3 g

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM



Chocolate-Brandy Bread Pudding With Cinnamon Whipped Cream image

Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.

Provided by PBShakes

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter, melted
2 1/4 cups half-and-half
1/3 cup brandy
3 cups semi-sweet chocolate chips, divided
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon, divided
4 large eggs
1 teaspoon vanilla extract
1 pinch salt
6 cups crustless country white bread, cut into 1/2 cubes
2 cups chilled whipping cream
2 tablespoons sugar

Steps:

  • Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
  • Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
  • Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
  • Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
  • Whisk in eggs, then vanilla and salt.
  • Stir in bread. Let stand 30 minutes.
  • Spread half of pudding mixture in prepared dish.
  • Sprinkle with 2 cups chocolate chips.
  • Cover with remaining pudding mixture.
  • (Can be made one day ahead. Cover and Chill)
  • Preheat oven to 350.
  • Bake pudding uncovered until puffed and firm in center, about 45 minutes.
  • Remove from oven; let cool 10 minutes.
  • Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
  • Spoon pudding into bowls. Top with whipped cream.

Nutrition Facts : Calories 1077.9, Fat 71.4, SaturatedFat 42.2, Cholesterol 288.4, Sodium 395.1, Carbohydrate 99.5, Fiber 6, Sugar 69.7, Protein 14.7

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons butter
1 loaf cinnamon-raisin bread, cut into 1-inch squares
6 croissants, cut into 1-inch chunks
1 cup semi sweet chocolate chips
6 eggs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
5 to 6 scrapes of fresh nutmeg, on a rasp
1 1/2 quarts milk
1 1/2 cups chocolate syrup (recommended: Hershey's)
Kosher salt
Bourbon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

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.

CINNAMON-RAISIN BREAD PUDDING WITH HONEY CREAM



Cinnamon-Raisin Bread Pudding with Honey Cream image

My boyfriend loves bread pudding, but it's hard to find a place that serves it. So, I put together this recipe and now we can enjoy this tasty delight whenever we like. It makes an excellent addition to an Easter spread. -Diane Wright, Stacy, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

4 large eggs
3 cups 2% milk
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup raisins
6 cups cubed French bread (about 5 ounces)
HONEY CREAM:
2 teaspoons cornstarch
3/4 cup heavy whipping cream, divided
1/4 cup butter, cubed
1/4 cup honey
1/2 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened., Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean., Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream.

Nutrition Facts :

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM



CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM image

Categories     Chocolate     Dessert     Bake     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 12

1 T unsalted butter, melted
2 1/4 c half and half
1/3 c brandy
3 c (18 oz, semi-sweet)chocolate chips, divided
1/2 c packed dark brown sugar
1 t cinnamon, divided
4 large eggs
1 t vanilla
pinch salt
8 slices crustless country white bread, cut into 1/2" cubes (about 6 cups)
2 cups chilled whipping cream
2 T sugar

Steps:

  • Brush 8 x 8 x 2" glass baking dish with 1T melted butter. Simmer half and half and brandy in large heavy saucepan 3 minutes. Remove from heat. Add 1 cup chips. Let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes. Whisk in eggs, then vanilla and salt. Stir in bread. Let stand 30 minutes. Spoon half of pudding mixture (about 2 1/2 cups) into prepared dish. Sprinkle with 2 cups chocolate chips. Cover with remaining pudding mixture. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350*F. Bake pudding uncovered until puffed and firm in center, about 45 minutes. Remove from oven, let cool 10 minutes. Beat chilled cream, sugar, and 1/2 teaspoon cinnamon until peaks form. Spoon pudding into bowls. Top with whipped cream.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM



Chocolate-Praline Bread Pudding with Cinnamon Cream image

Categories     Bread     Chocolate     Dessert     Bake     Kosher     Cinnamon     Simmer

Yield serves 12

Number Of Ingredients 16

Praline
1/2 cup granulated sugar
1/4 cup water
3/4 cup coarsely chopped toasted pecans
Pudding
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups whole milk
3 large eggs plus 3 large egg yolks
1/2 cup granulated sugar
Pinch of kosher salt
6 cups crustless day-old bread, in 1-inch cubes
Cinnamon Cream
1 cup heavy cream
1 tablespoon plus 2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
  • Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
  • For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
  • In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
  • In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
  • Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
  • For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
  • To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.

BREAD PUDDING WITH WHITE CHOCOLATE BRANDY SAUCE



Bread Pudding With White Chocolate Brandy Sauce image

A rich delicious bread pudding - can be served as dessert or at a brunch. I always get rave reviews and requests for the recipe.

Provided by VA3212

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

French bread, loaf cubed
1 quart milk
2 cups sugar
3 eggs, beaten
2 tablespoons vanilla
3 tablespoons butter
cinnamon
1 cup heavy whipping cream
2 cups white chocolate (I use Nestle chips)
2 ounces brandy

Steps:

  • For pudding.
  • Soak bread in milk.
  • Stir in sugar, eggs and vanilla.
  • Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
  • Sprinkle top with cinnamon.
  • Bake at 350 for 1 hour and 15 minutes.
  • For Sauce.
  • Bring cream to a boil.
  • Remove from heat and stir in chocolate until melted.
  • Stir in brandy.
  • Serve warm sauce over warm pudding.

Nutrition Facts : Calories 466.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 103, Sodium 111.1, Carbohydrate 54.8, Sugar 50.4, Protein 6.3

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BRANDY SPIKED WHIPPED CREAM - NANA'S BEST RECIPES
2016-01-14 But if you are really worried, try using a teaspoon of rum flavoring in place of the brandy. 1. Start by whipping a cup of whipping cream. 2. Once your cream is almost thick enough, add 1/4 cup of powdered sugar. 3. Then, add 1 tsp vanilla and 1 Tbsp brandy or rum. Sprinkle in some cinnamon and stir in. Taste and add more cinnamon if needed.
From nanasbestrecipes.com
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CHOCOLATE-BANANA BREAD PUDDING WITH WHIPPED CREAM, BROWN …
Cover; refrigerate at least one hour or overnight. Preheat oven to 350°F. Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven; sprinkle evenly with reserved chocolate. Bake until chocolate melts, about five minutes. Let bread pudding stand five minutes; cut into eight wedges.
From more.ctv.ca
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SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED …
Feb 10, 2014 - Get Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream Recipe from Food Network. Feb 10, 2014 - Get Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com
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CHOCOLATE BREAD PUDDING RECIPE | BON APPéTIT
2012-01-31 Butter cake pan; set aside. Press Warm; set timer for 10 minutes and press Start to heat the pressure cooker. Place milk and cream in the pot; scrape in vanilla seeds and add bean.
From bonappetit.com
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Top Asked Questions

How do you make whipped cream with brandy?
Start by whipping a cup of whipping cream 2. Once your cream is almost thick enough, add 1/4 cup of powdered sugar 3. Then, add 1 tsp vanilla and 1 Tbsp brandy or rum. Sprinkle in some cinnamon and stir in. Taste and add more cinnamon if needed. 4.
What can I use in place of brandy in a recipe?
But if you are really worried, try using a teaspoon of rum flavoring in place of the brandy. 1. Start by whipping a cup of whipping cream 2. Once your cream is almost thick enough, add 1/4 cup of powdered sugar
How can I make a good rum and brandy mix?
But if you are really worried, try using a teaspoon of rum flavoring in place of the brandy. 1. Start by whipping a cup of whipping cream 2. Once your cream is almost thick enough, add 1/4 cup of powdered sugar 3. Then, add 1 tsp vanilla and 1 Tbsp brandy or rum. Sprinkle in some cinnamon and stir in. Taste and add more cinnamon if needed. 4.
How do you make whipped cream with cinnamon and vanilla?
Once your cream is almost thick enough, add 1/4 cup of powdered sugar 3. Then, add 1 tsp vanilla and 1 Tbsp brandy or rum. Sprinkle in some cinnamon and stir in. Taste and add more cinnamon if needed. 4. Once you have topped your dessert with a generous dollop of whipped cream, sprinkle with a little more cinnamon.

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