Chocolate Orange Souffle Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRISHIE'S CHOCOLATE AND ORANGE BREAD PUDDING



Trishie's Chocolate and Orange Bread Pudding image

A classic dessert with a chocolate and orange twist!

Provided by Trishie

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
¼ cup packed brown sugar
¼ cup unsalted butter, softened
2 tablespoons grated orange zest
¼ cup orange juice
1 teaspoon ground cinnamon
8 slices white bread
2 ounces dark chocolate, grated
1 cup milk
1 cup heavy cream
3 eggs

Steps:

  • Mix together the white and brown sugars in a small bowl.
  • Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest, and orange juice, and cinnamon. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in an 8x8 inch baking dish with the buttered side down.
  • Place the remaining sugar, grated chocolate, milk, cream, and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake the bread pudding until golden brown and set, 30 to 40 minutes.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 40.7 g, Cholesterol 171.4 mg, Fat 29.8 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 16 g, Sodium 298.1 mg, Sugar 22 g

CHOCOLATE BREAD PUDDING SOUFFLéS



Chocolate Bread Pudding Soufflés image

Maybe this is why French women stay so thin? With a dessert like this you can enjoy a lovely chocolate dessert without guilt. Found this recently on the Internet and saving it here for your use as well as my own. Have not tried it yet and look forward to your feedback. (3 pts)

Provided by justcallmetoni

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/3 cups nonfat milk, divided
1/2 teaspoon vanilla
1 1/2 cups dry bread cubes, crusts trimmed (best to use French or Italian bread)
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar
nonstick cooking spray
2 teaspoons sugar, for preparing souffle cups

Steps:

  • To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside.
  • Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
  • In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat.
  • In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture.
  • In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
  • Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.
  • Serve immediately.

Nutrition Facts : Calories 128.5, Fat 3.6, SaturatedFat 1.7, Cholesterol 75.4, Sodium 100, Carbohydrate 20.3, Fiber 1, Sugar 14.6, Protein 4.8

ORANGE-CHOCOLATE BREAD PUDDING



Orange-Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 cups sugar, plus more for sprinkling
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
3/4 cup plus 2 tablespoons bourbon
2 large eggs plus 6 egg yolks
12 cups day-old challah bread cubes
4 tablespoons unsalted butter, plus more for greasing
3/4 cup bittersweet chocolate chunks
Pinch of salt
3/4 cup heavy cream

Steps:

  • Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
  • Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
  • Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING



Chocolate Orange Soufflé Bread Pudding image

Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.

Provided by French Tart

Categories     Dessert

Time P3DT30m

Yield 6 serving(s)

Number Of Ingredients 12

10 slices thick white bread
6 ounces good quality white chocolate
6 ounces good quality dark chocolate, minimum 70% cocoa solids
3 ounces butter
16 fluid ounces whipping cream
2 oranges, zest of, grated
4 tablespoons Cointreau liqueur
4 ounces brown sugar
1 teaspoon cinnamon
4 medium organic eggs
1/2 orange, zest of, grated
2 ounces white chocolate, curls

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!

Nutrition Facts : Calories 947.7, Fat 72.2, SaturatedFat 43.3, Cholesterol 268.7, Sodium 484.9, Carbohydrate 73.1, Fiber 5.9, Sugar 42.9, Protein 14.5

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 17

Butter, for greasing pan and ramekins
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note)
1/3 cup raisins
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Make the bread pudding: Preheat oven to 350 degrees F.
  • Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
  • Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
  • Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
  • Make the meringue: Preheat oven to 350 degrees F.
  • Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Commander's Palace Bread Pudding Souffle with Whiskey Sauce image

Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.

Provided by Martha Stewart

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

Number Of Ingredients 12

Unsalted butter, for pan and ramekins
1 1/2 cups sugar
1 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
3 medium whole eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
5 cups day-old French bread, or other light bread, cut into 1-inch cubes
1/3 cup raisins
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
Whiskey Sauce, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
  • Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Judith Dern

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Bon Appétit     San Francisco     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 cups milk
3 ounces unsweetened chocolate, chopped
3 cups fresh coarse white breadcrumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahl&a or other coffee liqueur

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.

More about "chocolate orange souffle bread pudding recipes"

ORANGE-CHOCOLATE BREAD PUDDING | BETTER HOMES & GARDENS
orange-chocolate-bread-pudding-better-homes-gardens image
2011-06-14 Recipes and Cooking; Orange-Chocolate Bread Pudding; Orange-Chocolate Bread Pudding. Rating: Unrated. Be the first to rate & review! Source: …
From bhg.com
Calories 434 per serving
  • Preheat oven to 325°F. Butter a 3-quart rectangular baking dish. Spread bread cubes evenly in the prepared baking dish; set aside.
  • In a medium saucepan, combine milk, sugar, and chocolate. Cook over medium heat until chocolate is melted, whisking frequently. Remove from heat.
  • In a large bowl, combine eggs, orange peel, vanilla, and salt. Gradually whisk in chocolate mixture. Pour evenly over bread in dish. Press down lightly with a rubber spatula or the back of a large spoon to moisten all of the bread.
  • Bake, uncovered, for 45 to 50 minutes or until evenly puffed and set. Cool on a wire rack for 30 minutes. Serve warm. If desired, serve with whipped cream.


ORANGE AND DARK CHOCOLATE BREAD PUDDINGS (LIKE HOT, FLUFFY ...
orange-and-dark-chocolate-bread-puddings-like-hot-fluffy image
2018-12-19 1/4 cup (2 oz) sugar. 1 cup (8 oz) milk. 1 cup (8 oz) half and half. 8 Tbsp orange marmalade. 4 oz good quality, dark chocolate, chopped into pieces. boiling …
From christinascucina.com
4.9/5 (11)
Servings 8
Cuisine British
Total Time 50 mins
  • Beat the eggs in a large bowl, then add the sugar and continue to whisk. Once well beaten, add the milk and half and half. Next, stir in the bread cubes, and add the chocolate.
  • Place all the filled ramekins into a deep tray and fill with boiling water until it reaches halfway up the ramekins.


CHOCOLATE ORANGE BREAD PUDDING - EASY DIABETIC FRIENDLY ...
chocolate-orange-bread-pudding-easy-diabetic-friendly image
2016-02-11 Directions. Preheat oven to 350°F. Combine sugar and cocoa in medium bowl; stir in milk, eggs, orange peel, vanilla, and cinnamon until well blended. Place …
From diabetesselfmanagement.com
5/5
Category Dessert
Servings 8
Calories 131 per serving


CHOCOLATE SOUFFLE BREAD PUDDING DESSERT RECIPE
chocolate-souffle-bread-pudding-dessert image
Chocolate Souffle Bread Pudding Recipe Ingredients. PUDDING: 4 slices egg bread such as challah or brioche, about 2-1/2 ounces total. 6 tablespoons heavy organic cream. 3 ounces bittersweet chocolate, cut into small pieces. 1/4 cup plus 1-1/2 tablespoons …
From ihavenet.com


CHOCOLATE-CHIP BREAD PUDDING WITH ORANGE SAUCE
2007-06-25 In large bowl, beat eggs until frothy. Gradually beat in milk, sugar, butter, and vanilla. Stir in bread pieces and chocolate chips. Divide mixture equally among pans. Tear aluminum foil to make …
From countryliving.com
Cuisine American
Estimated Reading Time 2 mins
Servings 6
Calories 561 per serving


CHOCOLATE + ORANGE BREAD PUDDING (A.K.A. EASIEST BREAD ...
2014-12-02 Heat oven to 350°F. Thoroughly butter an 9" skillet or baking dish. Sprinkle to coat with sugar, shaking out any excess. Toss bread bread with the chopped chocolate and then arrange evenly in the skillet. In a large mixing bowl combine the cream, milk, juice, Grand Marnier, extracts, eggs, sugar, zest, nutmeg, and salt.
From localmilkblog.com
Estimated Reading Time 5 mins


CHOCOLATE AND ORANGE SOUFFLé RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up. Melt the butter in a small saucepan. Brush two ramekins with another layer of melted butter.
From bbc.co.uk
Servings 2
Category Desserts


MARMALADE BREAD AND BUTTER PUDDING / STEAMED ORANGE ...
2021-11-12 Marmalade Bread And Butter Pudding / Braided Bread Recipe {Sweet Braided Easter Bread} - Plated : Add semolina, sugar and salt. Put on medium heat and bring to the boil, whisking constantly to avoid lumps. Main menu sunday menu vegan menu gluten free menu bookings. 2 min › ready in: Chestnut, rosemary & pancetta focaccia. 1 hour 10 minutes ...
From chocolate-yule-log.blogspot.com


GRAND MARNIER MOUSSE RECIPE - ALL INFORMATION ABOUT ...
Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream. Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier. Warm the yolks in a 3-cup bowl set in hot tap water. 484 People Used More Info ›› Visit site > Chocolate Grand Marnier Mousse ...
From therecipes.info


CHOCOLATE ORANGE SOUFFLE BREAD PUDDING RECIPE RECIPE FOR ...
Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the …
From tfrecipes.com


CHOCOLATE SOUFFLE PUDDING | BEST CHOCOLATE
Chocolate Souffle Bread Pudding Dessert Recipe - Wolfgang Puck Recipes. Chocolate is the most traditional treat to give the one you love. Most people begin and end . Pudding Souffle Chocolate Recipes Yummly. Find Quick & Easy pudding souffle chocolate Recipes! Choose from over 10 pudding souffle chocolate recipes from sites like Epicurious and Allrecipes. Cinnamon-Chocolate …
From bestchocolatee.blogspot.com


CHOCOLATE GRAND MARNIER SOUFFLE - ALL INFORMATION ABOUT ...
J.K.'s Chocolate Soufflés with Chocolate Grand Marnier ... top www.emerils.com. Preheat the oven to 400º F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1/2 teaspoon sugar per ramekin. In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time. Remove ...
From therecipes.info


CHOCOLATE ORANGE SOUFFLé BREAD PUDDING RECIPE - FOOD.COM ...
Apr 15, 2012 - Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mi…
From pinterest.co.uk


CHOCOLATE ORANGE SOUFFLé BREAD PUDDING RECIPE - FOOD.COM ...
Feb 14, 2015 - Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mi…
From pinterest.co.uk


CHOCOLATE ORANGE SOUFFLé BREAD PUDDING RECIPE - TEXTCOOK
Recipes with similar ingredients to Chocolate Orange Soufflé Bread Pudding. Baked Banana-Orange French Toast. 1 tablespoon cinnamon; 6 eggs; 3 tablespoons Grand Marnier; 9 slices Texas toast thick bread or 1 French baguette, sliced in 1-inch thick pieces; 2 tablespoons orange zest (the amount from one orange) 1/2 cup butter (1 stick) 1 cup brown sugar; 1 1/2 cups coconut milk; 3 …
From textcook.com


CHOCOLATE ORANGE SOUFFL BREAD PUDDING RECIPES
Nov 3, 2014 - This Creole Bread Pudding Souffle is a light and airy version of traditional New Orleans bread pudding. ... Chocolate Soufflés with Orange Sauce. Jacques Pépin shares his recipe for this french dessert which pairs airy chocolate soufflé with creamy orange sauce. Get the recipe on Tasting Table. Dawn. Desserts. Similar ideas popular now. Puddings . Rice Puddings. Banana Pudding ...
From tfrecipes.com


CHOCOLATE ORANGE SOUFFLé BREAD PUDDING RECIPE
Chocolate Orange Soufflé Bread Pudding whipping cream, oranges, bread, eggs, chocolate, brown sugar, butter, liqueur, cinnamon Ingredients 10 slices thick white bread 6 ounces good quality white chocolate 6 ounces good quality dark chocolate, minimum 70% cocoa solids 3 ounces butter 16 fluid ounces whipping cream 2 oranges, zest of, grated 4 tablespoons Cointreau liqueur 4 ounces brown …
From recipenode.com


Related Search