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
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.
CHOCOLATE BREAD PUDDING
Categories Bread Chocolate Egg Brunch Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
- Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
- Put oven rack in middle position and preheat oven to 325°F.
- Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
SPICED CHOCOLATE BREAD PUDDINGS
These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 18
Steps:
- Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
- Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
- Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
- Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
- Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
- Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
- Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.
CHOCOLATE CUSTARD BREAD PUDDING
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
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 CHILE BREAD PUDDING
Categories Chocolate Dessert Bake Quick & Easy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
- Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
- Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.
SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Provided by Sunny Anderson
Categories dessert
Time 1h50m
Yield 18 to 20 servings
Number Of Ingredients 21
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
- In a large bowl, add the croissant and bread 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 milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking 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.
- For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
- 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. Can also be served cold.
- In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
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.
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-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM
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
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
CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM
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.
CAMPFIRE CHOCOLATE BREAD PUDDING
This is a modification of an old-time favorite recipe by my mother, Aldine Bonner, from the late 1930's, to take with you camping. A 6-quart Dutch oven is perfect for convenient baking in the coals or with charcoal briquettes. Serves 8 to 10 persons. Good with a fresh pot of coffee or whipped cream if you have it.
Provided by Bill Bonner
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Tear off a large sheet of foil or parchment paper, and line the Dutch oven, folding the paper or foil as needed to make it fit (or use a purchased Dutch oven liner).
- In a bowl, lightly toss the bread crumbs, dry milk powder, sugar substitute, pecans, chocolate chips, and salt until thoroughly combined. In a separate bowl, beat the eggs with vanilla extract and oil, and whisk in the water. Pour the liquid ingredients into the crumb mixture, and stir to moisten. Pour the pudding mixture into the prepared Dutch oven, and cover the oven.
- Place the oven into the hot coals, and place more glowing coals onto the lid of the oven. Cook covered for 1 hour, and don't peek until the hour is up. Check for firmness by inserting a toothpick into the center of the pudding. If it comes out clean, the pudding is done. If not, recover the oven, and cook for an additional 10 to 15 minutes.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 41.5 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5.1 g, Sodium 522.1 mg, Sugar 18 g
CHOCOLATE BREAD PUDDING WTIH SPICED WHIPPED CREAM
This is a wonderfully rich, sinful dessert. Not something to have every week. The whipped cream is an excellent topping.
Provided by Kimke
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 6 cup loaf pan.
- Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate chips, and Grand Marnier.
- Add half-n- half.
- Add bread and let sit for 30 minutes.
- Pour 1/2 of mix into prepared pan, sprinkle with chocolate chips.
- Repeat with remaining bread and chocolate chips.
- Bake for approximately 1 hour or until set in center.
- Cut into 1 inch slices.
- Serve with Spiced Whipped Cream: Beat heavy cream for 2 minutes, add other ingredients.
Nutrition Facts : Calories 823.5, Fat 59, SaturatedFat 35.4, Cholesterol 233.9, Sodium 237.2, Carbohydrate 73.5, Fiber 3.6, Sugar 54.9, Protein 9.6
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