CHOCOLATE CRANBERRY BREAD PUDDING
Warm and comforting, this classic dessert is easy to make...and wait'll you taste the bourbon sauce!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
- In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
- Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
- In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.
Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 120 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 53 g, TransFat 1/2 g
CHOCOLATE CRANBERRY BREAD PUDDING
What's not to like, especially if you're a chocoholic who loves those tart little red berries AND bread pudding! Although the original of this recipe was found in the Pillsbury Holiday Baking 2008 cookbook, it has been considerably tweaked ! For the optional dark chocolate, I use half of a Hershey's Special Dark Mildly Sweet Chocolate bar, chopped.
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE BREAD PUDDING: Preheat oven to 350 degrees F, then coat the inside of a 13"x9" glass baking dish with cooking spray.
- In a large bowl, whisk together the eggs, brown sugar, cocoa & half-and-half until well blended.
- Add the bread pieces & stir gently with a large spoon to coat bread with the liquid. Let this bread mixture set for 10 minutes.
- Add cranberries (along with the dark chocolate & orange zest, if using) & stir once again before pouring the entire mixture into the prepared baking dish, making sure that the cranberries are well-distributed.
- Bake uncovered for 45 to 50 minutes or until a knife inserted in the center comes out clean.
- FOR THE SAUCE: In a 1-quart saucepan, stir together the granulated sugar, butter, baking chips & whipping cream, then cook over medium heat for 3 or 4 minutes, stirring frequently, until slightly thickened & smooth.
- Remove from heat & stir in the vanilla. Sauce will be thin.
- Serve sauce over warm bread pudding.
Nutrition Facts : Calories 493.9, Fat 24.1, SaturatedFat 14, Cholesterol 119.6, Sodium 255.2, Carbohydrate 62.2, Fiber 4.6, Sugar 42, Protein 10.8
PAIN AU CHOCOLAT
Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 4h
Yield 10 pains au chocolat
Number Of Ingredients 5
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
- Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
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
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
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING
This is super comfort food and just as decadent as it sounds. Adapted from a recipe in the British Daily Telegraph newspaper.
Provided by Rachel Savage
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
- Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
- Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
- Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.
Nutrition Facts : Calories 393.1, Fat 34.8, SaturatedFat 20.9, Cholesterol 176.7, Sodium 70.2, Carbohydrate 20.6, Fiber 3.1, Sugar 12.8, Protein 7.3
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