Milk Chocolate And Mixed Nut Bread Pudding Recipes

MILK CHOCOLATE AND MIXED NUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in non-stick saute pan. Add the cubed bread, allowing bread to toast and soak in butter. When the bread is golden brown, remove from the pan and set aside. In a deep bowl, add eggs, vanilla, sugar, and cream and mix well. Add the toasted bread, nuts, and chocolate and combine well. Let the bread stand in the mixture for 1 hour or until bread has soaked all the mixture.
• Grease the bottom and sides of a 10-inch baking dish. Pour the mixture into the prepared dish and bake for 35 minutes. Serve warm with extra chopped chocolate pieces as garnish.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

RAISIN-NUT BREAD PUDDING

Steps:

• Place bread cubes in a greased 20-oz. baking dish. , In a bowl, whisk egg and milk. Add brown sugar, butter, cinnamon, nutmeg and salt; mix well. Pour over bread; sprinkle with raisins and nuts. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Serve warm with whipped cream; sprinkle with cinnamon.

EASY CHOCOLATE CINNAMON BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
• Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
• Bake in the preheated oven until set, 55 to 60 minutes.

MILK CHOCOLATE PUDDING

Steps:

• Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
• Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE

Steps:

• Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
• Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
• Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
• In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
• Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
• To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

CHOCOLATE MOCHA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Break up bread or doughnuts into a 13 x 9 pan.
• Add chopped nuts and chocolate chips.
• Whisk eggs, milk, coffee, sugar, vanilla and cinnamon together.
• Pour mixture over bread and allow to soak in, while stirring.
• Place a pan filled with hot water into oven on lower rack and bread pudding on upper rack of oven. This will keep steam in oven to prevent curdling.
• Bake for 60 minutes.
• Warm cream cheese in microwave for 20 seconds.
• Mix in confectioners sugar.
• Add milk until glaze is proper consistancy to pour over warm pudding.
• Remove pudding from oven and while still warm, drizzle glaze over.
• Best eaten while warm.

CHOCOLATE CHILE BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
• Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
• Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.