Chocolate Toffee Bread Butter 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:

• Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
• In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
• Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
• Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

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:

• Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
• In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
• Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
• The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
• Pour the toffee onto the prepared baking sheet.
• Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
• Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
• You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
• Allow the toffee to sit until it is room temperature and then break apart the pieces.
• Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
• Set up a second baking sheet with a sheet of parchment or wax paper.
• Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
• Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
• In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
• If you want to sprinkle with toasted nuts and sea salt, this is the time.
• Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
• Fill decorative bags as gifts for Valentine's Day.

Steps:

• In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Steps:

• Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
• Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
• Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.

Steps:

• Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
• Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.

Steps:

• Bring cream, vanilla bean and 1/4 cup sugar to a low boil. Remove vanilla bean.
• In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk a little of the hot cream mixture into the egg mixture. Whisking constantly, pour the egg mixture into the hot cream mixture.
• Place the chocolate chips in a large bowl.
• Pour the custard over the chocolate chips; stir until chocolate has melted.
• Layer the cake pieces, chocolate custard, toffee pieces in a greased 8-inch square cake pan. Repeat the layers as needed.
• Bake at 350 degrees F until the center is firm, about 20 minutes.

Steps:

• Preheat oven to 350° F and lightly butter an 8' square baking pan.
• Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
• Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
• Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
• Set over a medium-size bowl.
• Very slowly pour cream mixture through sieve (Don't worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
• Discard grounds and peel.
• While milk is heating place bread cubes on a baking sheet in a single layer.
• Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
• Remove from oven, but leave oven on.
• Place bread in prepared pan.
• In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
• Gradually whisk in cream mixture, then add butter. Pour over bread.
• Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
• Cover with a lightly buttered piece of foil.
• Set pan in a larger baking dish.
• Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
• Bake until pudding sets, 40 to 45 minutes.
• Serve warm.
• *For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.

Steps:

• - Preheat oven to 375 - Combine milk & bread and let sit for 5 minutes in lg bowl. - Add remaining ingredients, mix well. - Press the mixture into a 5.5 x 7.5" baking pan. - Bake in preheated oven until golden and firm to the touch, about 30 minutes. Leave in baking pan to cool.