CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE
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
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
BANANA AND CHOCOLATE BREAD PUDDING
Steps:
- Place bread into a bowl and drizzle with melted butter, mix well to coat.
- In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
- To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.
CHOCOLATE BREAD PUDDING W/ PEANUT BUTTER SAUCE
I got the peanut butter sauce from Chef #631739. Thought it would be a good combo with this insanely rich but sinfully delicious dessert.
Provided by MixnVixn
Categories Dessert
Time 10h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
- Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
- 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.
- Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
- Stir in 1/4 teaspoon vanilla extract.
- Cool to room temperature. (yields 1 cup).
Nutrition Facts : Calories 825.3, Fat 43, SaturatedFat 22.4, Cholesterol 261.6, Sodium 540.1, Carbohydrate 90.8, Fiber 4.7, Sugar 41.5, Protein 21.4
HG'S PB 'N CHOCOLATE BREAD PUDDING BONANZA
Make and share this Hg's Pb 'n Chocolate Bread Pudding Bonanza recipe from Food.com.
Provided by Princessmitzoue
Categories Breakfast
Time 1h
Yield 4 desserts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 350 degrees.
- Place the toasted bread into a baking dish sprayed with non-stick spray.
- Sprinkle the chocolate chips over the bread.
- Blend soymilk, egg substitute, peanut butter, and brown sugar until smooth.
- Pour the mix over the bread cubes.
- Let this stand for 5 minutes then bake 45 minutes until firm.
Nutrition Facts : Calories 96.9, Fat 4.5, SaturatedFat 1.4, Sodium 49.8, Carbohydrate 13.2, Fiber 0.8, Sugar 10.4, Protein 2.5
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