Triple Chocolate Bread Pudding With Creme Anglaise Recipes

CROCK POT TRIPLE CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Lightly grease a medium (4-5 quart) crock pot.
• Add bread to crock pot.
• Top with chocolate chips.
• In a large bowl, whisk together sugars, cocoa powder, eggs, milk, half-and-half, and vanilla. It's ok if it's a little lumpy, but you don't want big piecies of cocoa powder.
• Pour milk mixture over bread, gently pressing bread down as needed.
• Place a thin cotton towel over the top of the slow cooker.
• Cover, and cook on low for about 3-3 1/2 hours.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• For the bread pudding base: Preheat the oven to 325 degrees F.
• Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
• Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
• Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
• Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
• Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
• For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
• Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
• Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
• Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
• Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
• Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

TRIPLE CHOCOLATE "BREAD" PUDDING

Steps:

• Preheat over to 325 degrees F., and grease a 9 inch square pan.
• Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
• Fold in doughnut pieces gently.
• Add chocolate chips and stir gently to combine.
• Allow to sit and soak up the milk mixture 10 minutes.
• Bake at 325F for 45-50 minutes, or until set.
• Serve warm alone or with vanilla sauce.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• Tear the bread into chunks approximately 1 inch square.
• Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
• Spread the mixture in a buttered 9 x 13 x 2 baking dish.
• Beat the eggs slightly.
• Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
• Pour this mixture over the bread.
• Let it stand for at least 1/2 hour.
• With a broad spatula, occasionally push the bread down into the liquid as it soaks.
• Preheat the oven to 350.
• Bake for 30 to 40 minutes until the pudding is puffed and just set.
• Rush it to the table and serve with vanilla ice cream or whipped cream.