Chocolate Tequila Bread Pudding Recipes

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.

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.

Steps:

• To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top. In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
• Heat oven to 350 degrees F. Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
• To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
• To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
• Servings: 6.

Steps:

• To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool.
• Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top.
• In a mixing bowl, whisk together eggs, milk, tequila, Kahlúa and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
• Preheat oven to 350°F Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack.
• Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
• To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
• To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.

Steps:

• Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
• Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
• Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
• Preheat the oven to 350 degrees F.
• Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.