CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
BREAD PUDDING WITH CARAMEL SAUCE
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
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
OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.
Provided by Feast Your Eyes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Begin by buttering 12 small ramekins and dusting with granulated sugar.
- Bread Pudding:
- Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
- Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
- Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
- Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
- Bake until nicely browned and set, about 30 minutes.
- Kahlùa Caramel Sauce:
- Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
- To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
- Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.
BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE
My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.
Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
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.
CHOCOLATE GANACHE BREAD PUDDING
Pair with a vintage port like Grahams Six Grapes or Fonseca Bin 27 Make with my Port Caramel Sauce
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
- Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
- In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
- In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
- Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.
Nutrition Facts : Calories 425.7, Fat 28.9, SaturatedFat 16.6, Cholesterol 249.9, Sodium 249, Carbohydrate 36.5, Fiber 1.3, Sugar 19.5, Protein 7
More about "chocolate ganache bread pudding with port caramel sauce recipes"
CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE RECIPE
From myrecipes.com
Servings 16Calories 343 per servingTotal Time 1 hr 45 mins
- Coat an 11- x 7-inch baking dish with cooking spray; set aside. Place bread in a large bowl; set aside.
- Whisk eggs in a large bowl until foamy and slightly thickened, about 3 minutes. Add sugar, and whisk until combined, about 2 minutes.
- Add sweetened condensed milk and next 4 ingredients, whisking until thick. Stir in all chocolates. Pour egg mixture over bread, making sure it's evenly saturated. Let stand 30 minutes. Spoon bread mixture into pan. Bake 40 minutes or until golden brown and puffy. Let stand 15 minutes.
CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE
From momontimeout.com
Servings 12Total Time 1 hr 25 minsCategory DessertCalories 534 per serving
- Butter a 2-quart rectangular baking dish. Sprinkle 2 tablespoons of brown sugar on top of the butter. Set aside.
- Cut the slices of bread in half and butter one side of each slice. Sprinkle on chocolate chips. Place in the prepared baking dish.
- Whisk together the eggs, cream, sugars, cinnamon, nutmeg, and vanilla in a large bowl until thoroughly combined.
- Pour the custard over the bread. Pres down on the bread so it is covered by the liquid. Cover and let it sit in the refrigerator for 30 minutes.
CHOCOLATE GANACHE BREAD PUDDING RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 8
- Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
- Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
- In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
- In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
CHOCOLATE GANACHE BREAD PUDDING WITH PORT CARAMEL SAUCE
From charlestonmag.com
Estimated Reading Time 2 mins
CHALLAH BREAD PUDDING TOPPED WITH HOMEMADE CARAMEL SAUCE
From foodwinesunshine.com
CHOCOLATE GANACHE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE CARAMEL GANACHE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE BREAD PUDDING WITH CARAMEL CREAM SAUCE
From purplechocolathome.com
RAPPAHANNOCK CELLARS
From rappahannockcellars.com
CHOCOLATE AND CARAMEL BREAD PUDDING RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE GANACHE FOR BREAD PUDDING - BIGOVEN.COM
From bigoven.com
CHOCOLATE GANACHE BREAD PUDDING WITH PORT CARAMEL SAUCE
From pinterest.com
CHOCOLATE BREAD PUDDING WITH PORT WINE CARAMEL SAUCE
From domvino.fr
CHOCOLATE GANACHE BREAD PUDDING - COMPLETERECIPES.COM
From completerecipes.com
PORT CARAMEL SAUCE RECIPE - VICKI WELLS | FOOD & WINE
From foodandwine.com
20 CHOCOLATE GANACHE DESSERTS THAT WILL MAKE YOU SWOON
From itsyummi.com
CHOCOLATE BREAD PUDDING WITH IRISH WHISKEY CARAMEL CREAM SAUCE
From cheflorious.com
CHOCOLATE GANACHE BREAD PUDDING WITH PORT CARAMEL SAUCE
From pinterest.co.uk
CARAMEL BREAD PUDDING SAUCE - I HEART NAPTIME
From iheartnaptime.net
MILK CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE - POM
From pom.ca
CHOCOLATE GANACHE RECIPE - FRIENDSHIP BREAD KITCHEN
From friendshipbreadkitchen.com
SALTED CARAMEL CHOCOLATE GANACHE - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
SEARCHABLE RECIPE DATABASE - BREAD PUDDING - CHOCOLATE …
From directaccessrecipes.com
CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE RECIPE
From foodnewsnews.com
BRIOCHE BREAD PUDDING WITH SALTED CARAMEL SAUCE - KATIEBIRD BAKES
From katiebirdbakes.com
SALTED CARAMEL CHOCOLATE GANACHE - BAKE WITH SHIVESH
From bakewithshivesh.com
GRANDMA'S BREAD PUDDING WITH CARAMEL SAUCE RECIPE
From recipetips.com
CROCK POT BREAD PUDDING WITH CARAMEL SAUCE
From recipeschoice.com
CHOCOLATE GANACHE OR SAUCE | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
BREAD AND BUTTER PUDDING WITH DARK CHOCOLATE GANACHE ... - ANINAS …
From aninas-recipes.com
CHOCOLATE GANACHE BREAD PUDDING RECIPE | RECIPE | CHOCOLATE …
From pinterest.co.uk
CARNATION® | CHOCOLATE BREAD PUDDING WITH CHOCOLATE SAUCE
From carnationmilk.ca
MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE …
From partiesthatcook.com
SEARCHABLE RECIPE DATABASE - BREAD PUDDING - CHOCOLATE …
From directaccessrecipes.com
BREAD PUDDING WITH CARAMEL SAUCE | IGA RECIPE
From iga.net
MILK CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE | BEN`S
From bensbakery.ca
BRIOCHE BREAD PUDDING WITH MAPLE CARAMEL SAUCE
From french-barn.com
KING’S WHITE CHOCOLATE BREAD PUDDING W/CARAMEL SAUCE
From cookinghawaiianstyle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love