Chocolate Lovers Bread Pudding Recipes

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-LOVERS BREAD PUDDING

Steps:

• Butter a 2 quart baking bowl or use cooking spray.
• Add the eggs and beat in the bowl with a fork.
• Add the sugar and the cocoa and mix well with the eggs.
• Add the milk slowly to the above mixture wisking all the time.
• Add salt and vanilla and mix well.
• Break the bread up in pieces and add to milk mixture making sure all the bread in under the milk and wet.
• Bake in a 375 degree oven for about 1 1/2 hours in a pan of water.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CHOCOLATE LOVER'S PUDDING

Steps:

• In a large heavy saucepan, combine 1/4 cup sugar and milk. Bring just to a boil, stirring occasionally. Meanwhile, in a large bowl, combine cornstarch, salt and remaining sugar; whisk in egg yolks until smooth., Slowly pour hot milk mixture in a thin stream into egg yolk mixture, whisking constantly. Whisk in cocoa. Return mixture to saucepan and bring to a boil, stirring constantly until thickened, about 1 minute. Immediately remove from the heat., Stir in the chocolate, butter and vanilla until melted. Whisk until completely smooth. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Serve warm or refrigerate, covered, 1 hour. Just before serving, top with raspberries if desired.

DOUBLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
• Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
• Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
• Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
• Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream, and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
• Serve it warm or cold, with whipped cream or a dessert sauce.

CHOCOLATE BREAD PUDDING

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.)

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 425 degrees.
• Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
• Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
• Add sugar and stir until dissolved.
• Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
• Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
• Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
• In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
• Meanwhile, preheat the oven to 325 degrees.
• Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
• Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
• Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

DECADENT CHOCOLATE BREAD PUDDING

Steps:

• Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
• Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
• Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
• Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
• Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.