Double Fudge Bread Pudding With Chocolate Whipped Topping 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.

DOUBLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Add bread; mix lightly to coat.
• Pour into 13x9-inch baking dish; top with chocolate.
• Bake 45 min. or until pudding just comes to boil in center. Remove from oven. Let stand 10 min. before serving.

DOUBLE-FUDGE BREAD PUDDING

Steps:

• Butter a 13×9-inch baking dish. Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
• In a large bowl, whisk together the sugars, cocoa powder, cinnamon, and salt. Whisk in the eggs, one at a time. Stir in the vanilla.
• In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon. Pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours, stirring occasionally.
• Preheat oven to 325F. Bake the pudding about 1 hour or until just set and a knife inserted in the center of the pudding comes out clean. Serve the pudding warm or chilled with whipped cream.

DOUBLE FUDGE BREAD PUDDING WITH CHOCOLATE WHIPPED TOPPING

Steps:

• Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.
• Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
• In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.
• In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.
• Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.
• Beat together the sugar and cream. Once soft peaks form, fold in the chocolate sauce.

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

Steps:

• Heat the oven to 350 degrees F.
• Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
• In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
• Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
• Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
• In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
• In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
• In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
• For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
• Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
• In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

CHOCOLATE FUDGE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

DOUBLE-FUDGE BREAD PUDDING

Steps:

• Butter a 13x9-inch baking dish; spread out bread in dish.
• In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
• Whisk in eggs, one at a time, until combined well.
• Whisk in extract.
• Place chocolate in a medium heatproof bowl.
• In a medium saucepan, bring milk and heavy cream just to a boil.
• Pour over chocolate and stir until completely melted.
• Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
• Evenly pour over bread.
• Refrigerate, stirring occasionally, at least 1 hour or overnight.
• Heat oven to 325 degrees.
• Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
• Serve warm or chilled with whipped cream, if using.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

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.