CHOCOLATE MISO BREAD PUDDING
This chocolate bread pudding recipe gets a boost from miso, coffee, and cherries. I can't think of a better dessert.
Provided by Nik Sharma
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- If your bread is not stale, preheat the oven to 200°F (93°C). Set a wire rack on a baking sheet. Cut the bread into 1 in (2.5 cm) cubes and arrange them on the rack. Dry the bread cubes in the oven until completely dry, 45 minutes to 1 hour. You can also dry the bread cubes overnight, on your kitchen counter at room temperature.
- Butter a 9 by 12 by 2 in (23 by 30.5 by 5 cm) rectangular baking pan. Add the bread cubes.
- Chop the chocolate and transfer half to a large mixing bowl with the instant coffee. Sprinkle the remaining chocolate and the cherries over the bread in the baking pan and fold in. Avoid leaving the bits of chocolate and cherries on top; they might burn during baking.
- Warm the cream in a small saucepan over medium-high heat. When the cream just starts to bubble, pour it over the chocolate in the large mixing bowl. Whisk until the chocolate mixture is completely melted and smooth. Transfer ½ cup (120 ml) of the chocolate mixture to a small mixing bowl. Add the miso and whisk until completely smooth, with no lumps. Pour the miso mixture into the large bowl with the chocolate mixture. Whisk in the milk, sugar, eggs, yolk, and salt until smooth. Pour the liquid over the bread cubes in the baking pan. Cover with plastic wrap and let it sit for 1 hour, or preferably overnight, in the refrigerator.
- When ready to bake, preheat the oven to 325°F (163°C). Unwrap the baking pan and discard the plastic wrap. Dot the surface of the pudding with the butter, then bake until the top is crisp and the pudding is firm, about 1 hour. Serve warm or at room temperature.
- Chocolate's flavor is enhanced by the addition of coffee. You can introduce deeper smokier notes depending on the type of chocolate and coffee used and the quality of the roast (both the coffee and chocolate beans are roasted).
- Miso gives this dish a boost of salty and sweet notes. You don't need to add salt, because miso contains salt.
- Tart cherries give a welcome spot of sourness to this sweet dessert.
MISO CHOCOLATE CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the miso chocolate cake: Prepare a 9-inch cake pan by spraying it with cooking spray, laying a parchment circle on the bottom and spraying it with cooking spray again.
- In a stand mixer fitted with the paddle attachment, cream the sugar, coconut oil and miso until smooth and no longer grainy. Add the eggs to a small bowl, pour the vanilla extract into the eggs and then add to the stand mixer. Mix until smooth, scraping the sides and bottom of the bowl. Alternatively, use a hand mixer or just whisk by hand.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda. Add to the mixer and mix until just combined, then add the buttermilk. Mix until incorporated. With the mixer on low, carefully add the boiling water to the cake batter until well combined. Pour the cake batter into the prepared pan. Pick up and tap down to let out any air bubbles.
- Place the cake on the indirect side of the gill, close the lid and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly before flipping it out of the pan and onto a serving platter.
- For the coconut whipped cream: Open the refrigerated cans of coconut milk. Scoop the coconut cream off of the top (totaling 3/4 cup) and add to the bowl of a stand mixer fitted with the whisk attachment. Add the honey and vanilla and whip until light and airy, about 5 minutes.
- Once the cake is cool, spread the coconut cream on top and sprinkle with toasted coconut before serving.
CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING
Provided by Jeff Mauro, host of Sandwich King
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
- In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
- Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
- For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
- Cut the bread pudding into "slices" and top with the whipped cream.
CHOCOLATE CROISSANT BREAD PUDDING
This chocolate croissant bread pudding is a winner if you love bread pudding and love chocolate croissants! It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat it, so good luck holding out for it to cool.
Provided by MichelleD
Categories Bread Pudding
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all the pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups or pan.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and dust with confectioners' sugar.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
MISO-MAPLE LOAF CAKE
This cake, adapted from "Baking With Dorie" (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple syrup, are strong characters, but they prove themselves good team players. When baked, their flavors are warm and satisfying, mellow and not immediately knowable at first. They hover in that space between sweet and savory. Coarse-crumbed - admirably so - and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It's as good with butter and jam as it is with a little cheese. And it keeps well: It'll hold at room temperature for about 4 days.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h10m
Yield One 8 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker's spray.
- Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
- Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
- Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it's browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
- If you'd like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale - and maybe even if it doesn't - toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.
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 rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.
Provided by Mina
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 8h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 850.4 calories, Carbohydrate 67.1 g, Cholesterol 410.4 mg, Fat 62.7 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 37.2 g, Sodium 276.9 mg, Sugar 41.3 g
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
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Butter a two-quart pudding mold, souffle dish or mixing bowl.
- Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
- Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
- Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
- Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
- Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 220 milligrams, Sugar 34 grams, TransFat 0 grams
More about "chocolate miso bread pudding recipes"
MINT CHOCOLATE BREAD PUDDING RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CHOCOLATE, MISO AND SESAME PUDDING | BAKING WITH TREX
From familybaking.co.uk
EASY CHOCOLATE BREAD PUDDING RECIPE | BEST RECIPE BOX
From bestrecipebox.com
BANANA MISO PUDDING WITH CARAMEL - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHOCOHOLIC: HOT CHOCOLATE BREAD PUDDING - SERIOUS EATS
From seriouseats.com
THE BEST WAY TO ADD MISO TO CHOCOLATE DESSERTS - FOOD …
From foodandwine.com
CHOCOLATE MISO BREAD PUDDING TASTY RECIPES DESSERT …
From pinterest.com
BANANA CHOCOLATE BREAD PUDDING WITH MISO CARAMEL
CHOCOLATE MISO BREAD PUDDING | RECIPE | BREAD PUDDING, …
From pinterest.ca
CHOCOLATE PUDDINGS WITH MISO CARAMEL | FOOD & WINE
From foodandwine.com
HOW TO MAKE NIK SHARMA'S CHOCOLATE MISO BREAD PUDDING, A LUSH …
BUTTERSCOTCH MISO PUDDING | COOKING WITH SPIRITS | HOMEMADE …
From chefs-table.homebrewchef.com
MISO CHOCOLATE CHIP COOKIES - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
SIMPLE RECIPES 裸 CHOCOLATE MISO BREAD PUDDING RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
BETTY CROCKER CHOCOLATE PUDDING RECIPE - MISO PASTA RECIPE
From misopastarecipe.blogspot.com
CHOCOLATE MISO BREAD PUDDING | DESSERT - BREAD
From headtopics.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
CHOCOLATE PUDDING WITH MISO ICE CREAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE MISO BREAD PUDDING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST CHOCOLATE BREAD PUDDING: NIK SHARMA’S FORMULA
From epicurious.com
CHOCOLATE BREAD PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST CHOCOLATE BREAD PUDDING RECIPE - SOMETHING SWANKY
From somethingswanky.com
SELF-SAUCING CHOCOLATE PUDDING RECIPE WITH SESAME AND MISO
From gourmettraveller.com.au
CHOCOLATE AND MISO CARAMEL SLICE | DONNA HAY
From donnahay.com.au
CHOCOLATE PUDDING WITH MISO PEANUT CARAMEL | RECIPE - NATALIE …
From nataliepenny.com
CHOCOLATE BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
MISO CHOCOLATE FUDGE AND HAUPIA (COCONUT PUDDING) MACAROON PIE.
From halfbakedharvest.com
DOUBLE-CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
From today.com
CARAMELISED WHITE CHOCOLATE AND MISO MOUSSE RECIPE
From greatbritishchefs.com
CHOCOLATE MISO - THERESCIPES.INFO - THERECIPES
From therecipes.info
DARK CHOCOLATE BREAD PUDDING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE BREAD PUDDING | WILLIAMS SONOMA
From williams-sonoma.com
BANANA BREAD RECIPE WITH PUDDING MIX - THERESCIPES.INFO
From therecipes.info
CHOCOLATE MISO BREAD PUDDING | CHEFJEFF | COPY ME THAT
From copymethat.com
CHOCOLATE AND CROISSANT BREAD AND BUTTER PUDDING | DONNA HAY
From donnahay.com.au
CHOCOLATE BREAD AND BUTTER PUDDING - BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHOCOLATE FONDANT RECIPE WITH A SURPRISE INGREDIENT | THE …
From independent.co.uk
CHOCOLATE MISO BREAD PUDDING | MAGGIE | COPY ME THAT
From copymethat.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