Chocolate Bread Pudding From Paula Recipes

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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



Ultimate Chocolate Bread Pudding image

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 :

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

CHOCOLATE BREAD PUDDING

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 9



Chocolate Bread Pudding image

Steps:

  • Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

CHOCOLATE BREAD PUDDING

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9



Chocolate Bread Pudding image

Steps:

  • In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

CHOCOLATE BREAD PUDDING (PAULA DEEN)

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12



Chocolate Bread Pudding (Paula Deen) image

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease a 13x9 inch baking dish.
  • Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
  • Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
  • Combine the egg mixture with the milk mixture and mix well.
  • Stir in the grated chocolate.
  • Pour the mixture evenly over the bread cubes;.
  • Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
  • Bake the pudding for 1 hour, or until set;.
  • a knife inserted into the center of the pudding should come out clean.
  • Serve the pudding warm or refrigerate it and serve chilled.

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

KAHLUA CHOCOLATE BREAD PUDDING

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 6 servings

Number Of Ingredients 19



Kahlua Chocolate Bread Pudding image

Steps:

  • In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
  • Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
  • In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
  • Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
  • In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
  • Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

1 cup pecan halves, toasted and coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 ounces unsalted butter, cut into tiny bits
4 ounces unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cups cream
6 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3/4 loaf stale French bread, cut into 1 inch cubes
1/3 cup unsalted butter, cut into 6 pieces
1 cup Kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream, whipped to soft peaks, for garnish

CHOCOLATE BREAD PUDDING BY PAULA DEEN

This recipe was personally prepared by Charlotte Hill for the Brunch luncheon Curious Cuisiners meeting. This is a Paula Deen recipe.

Provided by shecooks curiouscooks

Categories     Other Breads

Time 1h30m

Number Of Ingredients 12



CHOCOLATE BREAD PUDDING BY PAULA DEEN image

Steps:

  • 1. Preheat oven to 325 degrees. Lightly grease a 13 by 9 inch baking dish. Place the bread cubes in the baking dish.
  • 2. In a large bowl, whisk the milk, cream and liqueur. In another bowl, combine the granulated sugar and brown sugar and cocoa powder and mix well. Add this to the milk mixture and combine.
  • 3. Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
  • 4. Pour the mixture evenly over the bread cubes, let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the mixture.
  • 5. Bake pudding for one hour, or until set; a knife inserted into the center of the pudding should come out clean. Serve warm or with whipped cream or a dessert sauce.

1 lb loaf french bread, cut into cubes, about 15 cups
3 c milk
1/4 c heavy cream
1/2 c coffee flavored liqueur
1 c granulated sugar
1 c brown sugar
1/4 c cocoa powder
1 Tbsp vanilla extract
2 tsp pure almond extract
1-1/2 tsp ground cinnamon
6 large eggs, beaten
1/2 c chocolate chips

CHOCOLATE BREAD PUDDING FROM PAULA

Make and share this Chocolate Bread Pudding from Paula recipe from Food.com.

Provided by newmama

Categories     Healthy

Time 1h30m

Yield 1 pudding, 12 serving(s)

Number Of Ingredients 12



Chocolate Bread Pudding from Paula image

Steps:

  • whisk together cream,milk and coffee or liquor.
  • add sugars with cocoa and stir to combine well.
  • add vanilla, almond and cinnamon to the eggs.
  • stir into milk mixture.
  • stir in chocolate chips.
  • place bread cubes in a greased 13x9 in pan and pour liquid over it, let sit, stirring occasionally, for 20 minutes until most of the liquid is soaked up.
  • bake at 325 for 1 hour.
  • serve warm or refrigerate and serve cold.
  • great with cream sauce or whipped cream.

Nutrition Facts : Calories 465.3, Fat 13.8, SaturatedFat 7.1, Cholesterol 121.1, Sodium 298.5, Carbohydrate 73.7, Fiber 2.9, Sugar 49.1, Protein 9.8

1 lb Italian bread, cubed (15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee liqueur (optional, can sub coffee)
1 cup sugar
1 cup brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 eggs, beaten
8 ounces semi-sweet chocolate chips

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



Easy Chocolate Bread Pudding image

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

1 ¾ cups heavy whipping cream
¼ cup whole milk
½ cup white sugar
1 ¼ cups semisweet chocolate chips, divided
1 large egg
1 teaspoon vanilla extract
4 cups French bread, with crust, cut into 1-inch cubes
2 tablespoons white sugar
1 cup prepared chocolate sauce, warmed

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