CHOCOLATE CHUNK BREAD PUDDING
A custardy bread pudding has a touch of spice and vanilla with gooey pockets of chocolate.
Provided by Food Network
Time 3h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
- Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
- Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
Provided by Jill O'Connor
Categories Bread Milk/Cream Rum Chocolate Egg Dessert Bake Winter Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
- Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.
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 :
CELESTIAL CHOCOLATE CHUNK
Celestial Chocolate Chunk invokes the essence of childhood. The flavor profile encourages you to dwell in a chocolaty childhood memory. Don't hesitate to inject some youthful innocence and delight in to your cooking. Think of who you are now and how can you bring back that childlike excitement into your present place.
Provided by Food Network
Categories dessert
Time 9h40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
- In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
- Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
CELESTIAL CHOCOLATE CHUNK BREAD PUDDING
Make and share this Celestial Chocolate Chunk Bread Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world).
- Preheat the oven to 325 degrees F.
- In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
- In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
- Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
Nutrition Facts : Calories 432.8, Fat 18.6, SaturatedFat 10.6, Cholesterol 111.4, Sodium 118, Carbohydrate 57.1, Fiber 3, Sugar 45.4, Protein 9.2
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
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DARK CHOCOLATE BREAD PUDDING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (29)Total Time 1 hr 20 mins
- Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or equivalent., Toss the bread cubes with 1 cup (170g) of the chopped semisweet chocolate, and place in the prepared pan., Combine the remaining 1/2 cup (85g) chopped chocolate with the sugar, cocoa, and 1 1/2 cups (340g) of the milk or half & half in a saucepan set over low heat., Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth., Transfer to a large bowl, and whisk in the remaining 1 1/2 cups (340g) milk or half & half.
- Whisk in the eggs, salt, and vanilla., Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread., Preheat the oven to 325°F., Bake the pudding for 45 to 50 minutes, until it's set.
- Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving., Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar., Store, refrigerated, for up to 5 days.
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- Chop the chocolate into 1/4-inch chunks. Reserve 2/3 cup and set aside (you'll use this for sprinkling over the bread pudding before baking).
- In a medium saucepan, whisk together the half and half, brown sugar and cocoa powder; bring to a boil. Off the heat, whisk in the remaining chocolate, bourbon and cinnamon.
- In a large bowl, whisk together the eggs, salt and vanilla extract. Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs). Add the bread cubes to the custard; cover and let soak in the fridge for at least 1.5 hours or overnight.
- Preheat the oven to 325°F. Grease a 9x13x2-inch glass baking dish with butter or nonstick cooking spray. Transfer the chocolate-soaked bread to the prepared baking dish, and spread the bread around evenly. Scatter the reserved 2/3 cup of chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding. Bake until slightly puffed and set in the center, 45-50 minutes. Let cool about 10 minutes, then serve warm, dusted with confectioners' sugar and topped with vanilla ice cream.
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