Orange And Chocolate Bread Abm Recipes

Steps:

• Preheat the oven to 350 degrees F & grease an 8"x4" loaf pan.
• In a small bowl, combine orange zest, orange juice & boiling water & let stand for 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt.
• In another bowl, beat together the egg, butter & vanilla, then when the OJ mixture is ready, add that to this mixture, before stirring this mixture into the flour mixture just until moistened.
• Fold in the chocolate chips, then pour into the prepared loaf pan & bake 55-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan & putting it upright on the wire rack.

Steps:

• Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
• Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
• Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

Steps:

• Preheat the oven to 325°F.
• Mix together the cocoa powder, flours, baking soda, salt, and brown sugar.
• In a separate bowl, beat the eggs.
• Add the orange juice, oil, vanilla, and honey to the eggs and mix well.
• Mix the dry ingredients into the second bowl, making sure to crush any clumps of cocoa powder.
• Zest an orange over the bowl and mix it in .
• Pour the batter into a greased loaf pan and bake it for approximately one hour, or until a toothpick inserted in the center comes out clean.