Chocolate Caramel Bread Pudding Recipes

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BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  • Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  • Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

SALTED CARAMEL BREAD PUDDING



Salted Caramel Bread Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart heavy cream
8 ounces (2 sticks) unsalted butter, plus more for greasing the cake pan
1 pound brown sugar
1 teaspoon vanilla extract
1 loaf white bread, preferably day-old
1 teaspoon kosher salt
Whipped cream or ice cream, for serving

Steps:

  • Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
  • Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
  • Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
  • Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

CHOCOLATE CARAMEL BREAD PUDDING



Chocolate Caramel Bread Pudding image

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 7

6 large egg yolks
4 large eggs
1/4 teaspoon coarse salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

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.

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING



Banana-Chocolate Caramel Bread Pudding image

This is a a sinfully delicious creamy bread pudding! Recipe #78088 works great with this recipe, just make certain that the sauce is room temperature before using in this recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cubed Italian bread (crusts removed and cut into 1-inch cubes)
2 ripe bananas (sliced crosswise)
1 cup semi-sweet chocolate chips
1/2 cup chopped toasted walnuts (or use pecans)
1/2 cup caramel sauce (room temperature)
3 cups half-and-half cream
3 large eggs
4 ounces cream cheese, softened
1/2 teaspoon cinnamon
vanilla ice cream

Steps:

  • Set oven to 325 degrees.
  • Butter a 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
  • Drizzle the caramel sauce over top.
  • In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
  • Let stand at room temperature for 20 minutes.
  • Bake for about 45-50 minutes to 1 hour.
  • Let stand for 15 minutes before serving.
  • Serve warm topped with ice cream.
  • Delicious!

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.

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Top Asked Questions

What is the best way to make a caramel bread pudding?
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good! Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined.
What is a chocolate bread pudding?
Chocolate Bread Pudding is toasted chunks of Texas Toast, baked in a chocolate-flavored custard with a salted caramel glaze on top. For another dessert pudding, try my tradition Bread Pudding . This Chocolate Bread Pudding stands out because of the Bolthouse products used in the recipe.
How long to bake salted caramel pudding?
Drizzle the melted butter over the top and bake for 35-40 minutes (or until the internal temperature is 160°F). This Salted Caramel Glaze pairs perfectly with the chocolate flavor in the pudding. To make the glaze, mix together the confectioners’ sugar and the Bolthouse Salted Caramel Latte until smooth.
What is the best way to cook Texas toast pudding?
Chocolate Bread Pudding is toasted chunks of Texas Toast, baked in a chocolate-flavored custard with a salted caramel glaze on top. Preheat oven to 350°F. Place bread in an even layer in a greased 9 x 13 baking dish. Bake the bread pieces for 5 minutes or until bread is slightly crispy.

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