Chocolate Bread And Butter Pudding Recipes

CHOCOLATE BREAD & BUTTER PUDDING

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!

CHOCOLATE BREAD AND BUTTER PUDDING

Steps:

• Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.

CHOCOLATE BREAD PUDDING

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.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

ULTIMATE CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BREAD & BUTTER PUDDING

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.

CHOCOLATE BREAD AND BUTTER PUDDING II

Steps:

• Remove the crusts from the bread and cut each slice into 4 triangles, set aside.
• In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside.
• Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate.
• Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours.
• When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.

PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
• Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
• Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
• Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.