CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING
Provided by Jeff Mauro, host of Sandwich King
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
- In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
- Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
- For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
- Cut the bread pudding into "slices" and top with the whipped cream.
CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON
Steps:
- Preheat the oven to 350°F.
- Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
- Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
- Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
- Let the bread pudding cool at least 10 minutes.
- If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
- Serve the bread pudding from the baking dish at the table, using a big spoon.
EASY CHOCOLATE CINNAMON BREAD PUDDING
A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.
Provided by Sherbg
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g
CHOCOLATE CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
- Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving.
CINNAMON BREAD PUDDING
From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE-CINNAMON BREAD
Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.
Provided by faeriechef
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
- Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
- Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g
RUSTIC BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding that works with the crusty artisan bread I make, as well as a recipe for homemade caramel sauce that tempts people to lick their plates. Enjoy!
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 23
Steps:
- Bread Pudding
- Grease a rectangular glass baking dish. (I used a narrow and deep 3 qt baker. A wider and shallower baker may require you to drop the cooking time by 10-15 minutes.)
- Spread the bread pieces evenly in the greased baking dish.
- Melt the 5 Tbsp of butter and set aside. (I use the microwave on a low power setting to avoid washing a saucepan.)
- In a 2-3 quart bowl, ideally with a pour spout, mix the eggs and sugar, then add in the milk, vanilla extract, cinnamon, nutmeg and salt. Finally mix in the melted butter.
- Gently pour the contents of the bowl over the bread. Use a wide spatula to press the bread downward to soak up more of the liquid.
- Cover and refrigerate for at least 12 hours, removing from the fridge at least once, partway through, in order to mix the bread, mash it down and break it up a little more.
- Preheat your oven to 350 F and remove the baking dish from the fridge. Mix, mash and break up the bread one last time before placing it in the preheated oven to bake.
- Bake for 50-60 minutes, covering with foil for the final 15 minutes if the bread pudding seems to be getting too toasted.
- Let it cool at least 20 minutes before serving with the caramel sauce below, ice cream, or whipped cream.
- Caramel Sauce
- In a small saucepan, boil the butter, brown sugar, water, and salt for 5 minutes, stirring occasionally.
- Remove from heat, and add the vanilla extract and 4-6 oz of evaporated milk until you reach slightly less than the thickness you prefer. (The caramel sauce will thicken a bit more as it cools.) I used 6 ounces of evaporated milk. If I were adding bourbon, I would use less evaporated milk.
- Pour or funnel the sauce into a jar. This will keep in the fridge for up to a week. Extra sauce can be frozen in a plastic container.
CHOCOLATE CROISSANT PUDDING
This new twist on traditional bread pudding is a decadent and delicious family favorite! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 21g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 178mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE-CINNAMON PUDDING
There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together cornstarch, sugar, cocoa, cinnamon, and salt. Combine 1 1/4 cups cream with milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat.
- Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add chocolate; cook, whisking, 1 minute more. Remove from heat, and whisk in butter until melted. Transfer to a bowl and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let stand until lukewarm, about 45 minutes.
- Whip the remaining cup of cream to soft peaks. Divide pudding among four bowls, and serve with whipped cream. Lightly sprinkle cinnamon on whipped cream, if desired.
RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)
I just tried this and I love it! I'm a real bread pudding fan and I always save the bread heels and any bread that may be aging in the freezer. I only use whole wheat/multi grain and this works fine for any bread pudding. I love Lindt bittersweet chocolate with a passion so I used 2 ozs of that. This recipe asks for 1-3/4 cups milk and that seemed a bit dry to me so I made it 2 cups. It's from Kraft.
Provided by Annacia
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
- Add egg whites and cinnamon; mix well.
- Gradually add milk, mixing until well blended.
- Place bread cubes in 8-inch square glass baking dish.
- Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
- Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 163.4, Fat 5.1, SaturatedFat 2.7, Cholesterol 8.9, Sodium 206.6, Carbohydrate 23.5, Fiber 2, Sugar 11.8, Protein 7.1
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