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 :
CHOCOLATE BREAD PUDDING
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 PEAR PUDDING
This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
- Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
- Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.
PEAR BREAD PUDDING
Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.
Provided by puella_mea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
- In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
- Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g
PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING
In place of brioche, you can use a rustic white bread or challah.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
- In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
- Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 436 g, Fat 26 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g
ROASTED PEAR QUICK BREAD
Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.
Provided by Erin Jeanne McDowell
Categories cakes, quick breads, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
- While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
- Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
- In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
- With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
- Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams
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.
HONEY ROASTED PEARS
My family has passed down this recipe for generations. The elegant pears are simple to make and only require a few minutes of prep, but the results are sensational. -Jan Sokol, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 5g fiber), Protein 1g protein.
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.
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
CHOCOLATE BREAD PUDDING WITH HONEY-ROASTED PEARS
Make and share this Chocolate Bread Pudding With Honey-Roasted Pears recipe from Food.com.
Provided by Topher
Categories Dessert
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For pears:.
- Preheat the oven to 190ºC.
- Combine all ingredients in a heavy, ovenproof dish and mix well.
- Bake uncovered, stirring often, for 30-45 minutes until the pears are golden and starting to caramelise. Allow to cool before using. These pears can be refrigerated in an airtight container for a few days.
- For the pudding:.
- Preheat the oven to 160ºC. Grease a 2-litre pudding bowl or similar dish with the softened butter.
- Press down a layer of croissant or brioche, then a layer of roasted pears, a sprinkling of cinnamon followed by a layer of chocolate.
- Repeat until all ingredients are used up, ending with a croissant layer and a little chocolate on the very top.
- Whisk eggs, cream and caster sugar then strain. Pour this mixture over the pudding and press down on top of the croissants or brioches so they all absorb some of the custard. Allow to sit for half an hour. Sprinkle with brown sugar and bake for 45-60 minutes until the liquid has been absorbed. Leave the pudding to cool for 20 minutes.
- Serve with lightly whipped cream or a large dollop of mascarpone.
Nutrition Facts : Calories 985.6, Fat 65.2, SaturatedFat 38.6, Cholesterol 319.2, Sodium 525.6, Carbohydrate 98.9, Fiber 9.8, Sugar 61.7, Protein 15.2
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