MEXICAN CHOCOLATE BREAD PUDDING
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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
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
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
CHOCOLATE BREAD PUDDING
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
- In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
- Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
- Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
CHOCOLATE BREAD PUDDING
Categories Bread Chocolate Egg Brunch Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
- Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
- Put oven rack in middle position and preheat oven to 325°F.
- Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
HOT CHOCOLATE PUDDING
Make and share this Hot Chocolate Pudding recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan, mix sugar, cocoa powder, flour and salt.
- gradually whisk in milk until smooth.
- Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
- Remove from heat; whisk in vanilla.
- Divide among custard cups or dessert dishes.
- Let cool to lukewarm or serve chilled.
Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 351.8, Carbohydrate 38, Fiber 1.9, Sugar 25.2, Protein 5.6
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
Categories Milk/Cream Chocolate Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
- Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
WHITE CHOCOLATE BREAD PUDDING
This white chocolate bread pudding is beyond delicious!
Provided by clair
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
- Bake in the preheated oven until bubbly, 40 to 45 minutes.
- While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 67.3 g, Cholesterol 145.8 mg, Fat 44 g, Fiber 0.7 g, Protein 9 g, SaturatedFat 26.5 g, Sodium 270.7 mg, Sugar 50 g
CHOCOLATE BREAD PUDDING
Provided by Craig Claiborne
Categories dessert
Time 3h20m
Yield 8 or more servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
- Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
- Add sugar and stir until dissolved.
- Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
- Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
- Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
- In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
- Meanwhile, preheat the oven to 325 degrees.
- Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
- Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.
Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 26 grams, Carbohydrate 77 grams, Fat 75 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 44 grams, Sodium 326 milligrams, Sugar 55 grams, TransFat 1 gram
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