Chocolate Meringue Bread Pudding Recipes

CHOCOLATE PUDDING WITH MERINGUE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
• Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
• In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. 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 in preheated oven 30 minutes, until set.
• In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

CHOCOLATE AND BUTTERSCOTCH BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 13-by-9-inch baking dish with the butter. Set aside.
• In a large bowl, whisk together the heavy cream, sour cream, maple syrup, brown sugar, cinnamon and salt until smooth. Whisk in the eggs, one by one, until the custard is smooth. Stir in the bread cubes and let soak for at least 10 minutes.
• Pour the custard-bread mixture into the prepared baking dish and bake until golden brown on top and the custard is set, 35 to 40 minutes. Let cool completely. Leave the oven on.
• For the meringue: Whisk the egg whites and salt until light and frothy in a stand mixer fitted with the whisk attachment. Add the cream of tartar. Slowly add the granulated sugar, a little at a time, whisking until the egg whites have quadrupled in size and are stiff and shiny.
• Finish the bread pudding: When the bread pudding is cool to the touch, stir to break it apart and then stir in the butterscotch and chocolate chips to evenly distribute them. Transfer one-third of the meringue to the bread pudding and fold it in until incorporated. Using the back of a spoon, spread the pudding into an even layer in the baking dish. Pipe the rest of the meringue on top in decorative peaks.
• Bake until golden brown and cooked through, another 30 to 35 minutes.
• For the bourbon sauce: Melt the ice cream in a small saucepan over medium heat. Stir in the bourbon and nutmeg. Pour into a sauce dish and ladle over each serving of bread pudding.

CHOCOLATE MERINGUE BREAD PUDDING

Steps:

• Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.

CHOCOLATE-FILLED MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING

Steps:

• You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
• Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
• Remove the crusts from the slices of bread & cut each slice into 4 triangles.
• Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
• Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
• Add the orange zest & mix well again.
• In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
• Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
• Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
• Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
• Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
• When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
• Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
• N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

CHOCOLATE-PUDDING MERINGUE PIE

Steps:

• Heat oven to 350°F.
• Mix milk, 1/3 cup marshmallow creme, pudding mix and chocolate in medium saucepan. Bring to boil on medium heat, stirring constantly. Pour into crust; cover with plastic wrap pressed onto surface of pudding to prevent skin from forming.
• Beat egg whites and cornstarch in large bowl with mixer on high speed until foamy. Gradually beat in remaining marshmallow creme. Continue beating until stiff peaks form. Sift cocoa powder over beaten whites; beat on high speed until well blended. Remove plastic wrap from pudding; spoon egg white mixture over warm pudding; spread to edge of crust to seal.
• Bake 12 to 15 min. or until meringue is lightly browned. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.

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.

RAISIN MERINGUE BREAD PUDDING

Steps:

• Toss the raisins with bread cubes; set aside.
• Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
• Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
• Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
• Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
• Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
• ORANGE MERINGUE;
• Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
• * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.

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.