Chocolate Pecan Bread Pudding Recipes

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MEXICAN CHOCOLATE BREAD PUDDING



Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting

Steps:

  • Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
  • Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
  • Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
  • Preheat the oven to 350 degrees F.
  • Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

BUTTERSCOTCH-PECAN BREAD PUDDING



Butterscotch-Pecan Bread Pudding image

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 9

9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large eggs
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Whipped cream and butterscotch ice cream topping

Steps:

  • Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.

EASY PECAN PIE BREAD PUDDING



Easy Pecan Pie Bread Pudding image

Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.

Provided by T-fal

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 8

1 loaf day-old French baguette
5 eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

Steps:

  • Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
  • Preheat oven to 350 degrees F.
  • In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
  • Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
  • Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
  • Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
  • Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
  • Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE



Chocolate Bread Pudding with Bourbon Pecan Sauce image

A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.

Provided by JACLYN

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 12

Number Of Ingredients 14

1 ¼ cups white sugar
½ cup water
¼ cup light corn syrup
1 tablespoon lemon juice
1 ¼ cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
8 (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Steps:

  • To make sauce: stir 1 1/4 cups 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 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
  • To make pudding: preheat oven to 350 degrees F (175 degrees C).
  • Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
  • Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
  • Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

Nutrition Facts : Calories 732.4 calories, Carbohydrate 76.9 g, Cholesterol 235.7 mg, Fat 43.4 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 21.1 g, Sodium 278 mg, Sugar 52 g

CHOCOLATE-PECAN PUDDING CAKES



Chocolate-Pecan Pudding Cakes image

Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups., Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet. , Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 329mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE BREAD PUDDING WITH PECAN STREUSEL TOPPING



Chocolate Bread Pudding With Pecan Streusel Topping image

Yummy! Yummy! Yummy! I got this from an old magazine clipping of unknown origin. Very rich and dense but oh so yummy!

Provided by 2Bleu

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 19

1 cup pecan halves, toasted and coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 ounces unsalted butter, cut into tiny bits
4 ounces unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cups cream
6 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1 loaf French bread, stale and cut into 1 inch cubes
1/3 cup unsalted butter, cut into 6 pieces
1 cup Kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream, whipped to soft peaks, for garnish

Steps:

  • In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
  • Butter an 9x13 glass loaf pan and dredge it with sugar.
  • In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
  • Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
  • Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard.
  • Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan.
  • Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm.
  • While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved.
  • Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
  • Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

Nutrition Facts : Calories 847, Fat 38.7, SaturatedFat 19.4, Cholesterol 210.9, Sodium 555.3, Carbohydrate 105.6, Fiber 4.6, Sugar 52.2, Protein 17.4

KAHLUA CHOCOLATE BREAD PUDDING



Kahlua Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

1 cup pecan halves, toasted and coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 ounces unsalted butter, cut into tiny bits
4 ounces unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cups cream
6 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3/4 loaf stale French bread, cut into 1 inch cubes
1/3 cup unsalted butter, cut into 6 pieces
1 cup Kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream, whipped to soft peaks, for garnish

Steps:

  • In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
  • Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
  • In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
  • Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
  • In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
  • Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

Provided by newspapergal

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons Bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Steps:

  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • 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.

Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

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.

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Jul 17, 2015 - Recipe is from Texas Department of Agriculture. If you ever wanted a decadent bread pudding this is it! Jul 17, 2015 - Recipe is from Texas Department of Agriculture. If you ever wanted a decadent bread pudding this is it! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE | RECIPESTY
Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
From recipesty.com


PANETTONE BREAD PUDDING WITH PECAN PIE FILLING - FOOD DOLLS
In a large mixing bowl add eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla and salt. Whisk until nice and thick. Assemble. In a 13×9 baking dish arrange the panettone. Sprinkle with the chopped pecans. Pour the pecan pie filling on top. Gently press everything down to make sure the panettone is covered in the custard.
From fooddolls.com


CHOCOLATE BREAD PUDDING RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a large bowl, whisk together all the ingredients except the challa bread, make sure you get a nice smooth mixture. 2) Add the bread cubes and sit to make sure its coated in the custard, let it sit for about an hour. 3) Preheat the oven to 350 degrees, butter a large casserole dish with a bit of butter.
From laurainthekitchen.com


PECAN CHOCOLATE BREAD AND BUTTER PUDDING | CHRYSTAL LEIGH FROST
Pecan Chocolate Bread and Butter Pudding. delicious.com.au Chrystal Leigh Frost. loading... X. Ingredients. 550g thick-sliced white bread, crusts removed; Unsalted butter, at room temperature ; 6 eggs, lightly beaten; 60g caster sugar; 2 tsp cocoa, sifted, plus extra to serve; 140g dark (70%) chocolate buttons; 300ml pure (thin) cream; 1 tsp vanilla bean paste; Finely grated zest of 1 …
From copymethat.com


HAIRY BIKERS' PECAN BREAD AND BUTTER PUDDING | BAKING RECIPES
2020-09-02 Toss the bread with the pecan nuts. Drizzle with the melted butter and set aside. Using an electric whisk, beat the eggs in a large bowl with the sugar, maple syrup and whiskey, if using, for five minutes until pale and thick. Strain the warm cream mixture through a sieve onto the eggs and whisk well. Pour slowly over the bread.
From goodto.com


BOURBON PECAN BREAD PUDDING RECIPE - DINNER, THEN DESSERT
2020-12-10 Preheat oven to 375 degrees and spray a 9x13 baking dish with baking spray. Add the bread to the baking pan. In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. Pour over bread mixture then top with chopped pecans evenly. Let …
From dinnerthendessert.com


UNBELIEVABLE PECAN PIE BREAD PUDDING - THERESCIPES.INFO
Pecan Pie Bread Pudding Recipe - (4.4/5) - Keyingredient new www.keyingredient.com. Step 1 Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated …
From therecipes.info


CHOCOLATE PECAN BRIOCHE BREAD PUDDING - TUTTI DOLCI
2013-11-04 Preheat oven to 350°F and place cubed brioche in a single layer on a baking sheet; toast for 10 minutes, until lightly golden. Whisk together milks, eggs, sugar, brandy, vanilla, cinnamon, and salt in a large mixing bowl. Add toasted bread cubes; toss gently to coat with mixture. Let stand for 20 minutes, tossing cubes occasionally.
From tutti-dolci.com


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