CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE
This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.
Provided by Bernice Mosteller
Categories Other Sauces
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
- 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
- 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.
DOUBLE-CHOCOLATE BREAD PUDDING
The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!
Provided by MOUSIREID
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
- Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
- Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
- Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
- Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g
DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Steps:
- Heat the oven to 350 degrees F.
- Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
- In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
- Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
- Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
- In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
CARAMEL AND PEAR PUDDING
Here is a lovely winter dessert that uses fresh seasonal pears. It's easy to fix and a comforting treat after any meal. I enjoy snacking on it while sitting by the fireplace. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 274 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 164mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR BREAD PUDDING
Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. The caramel sauce adds a little something extra to this pear bread pudding recipe.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
- In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
- Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
- Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
- To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
- To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
CARAMEL PEAR PUDDING
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.
Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
DOUBLE CHOCOLATE AND SPICE BREAD PUDDING
A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.
Provided by Sally Sibthorpe
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
- In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
- In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
- Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.
Nutrition Facts : Calories 1065.4 calories, Carbohydrate 138.5 g, Cholesterol 136.8 mg, Fat 49.8 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 29.4 g, Sodium 735.8 mg, Sugar 88.4 g
PEACHY BREAD PUDDING WITH CARAMEL SAUCE
This rich and creamy bread pudding is a truly decadent and comforting dessert.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
- Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
- While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
- Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g
PEAR BREAD PUDDING
Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. Pears add a lovely taste to this bread pudding recipe.
Provided by Martha Stewart
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
- In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
- Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
- Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
- To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
- To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.
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