CHOCOLATE BREAD PUDDING RECIPE EASY RECIPES

Name: Easy Homemade Chocolate Pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 2 tablespoons sugar; 1 tablespoon cornstarch; 1 cup 2% milk; 1/3 cup semisweet chocolate chips; 1/2 teaspoon vanilla extract

EASY HOMEMADE CHOCOLATE PUDDING RECIPE: HOW TO MAKE IT

Easy Homemade Chocolate Pudding Recipe: How to Make It image

My mother used to make this dessert whenever she could. During the Depression it was hard to find chocolate, but if she found some, she saved enough to make this pudding. I make it now and think of her every time I prepare it.

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1 cup 2% milk
1/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract

Steps:

In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.

Nutrition Facts : Calories 275 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 40g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

WHITE CHOCOLATE BREAD PUDDING RECIPE | FOOD NETWORK

White Chocolate Bread Pudding Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

Steps:

Preheat oven to 325 degrees.
Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

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1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
2. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
3. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
4. Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
5. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
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8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
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EASY HOMEMADE CHOCOLATE PUDDING RECIPE ... - TASTE OF HOME

My mother used to make this dessert whenever she could. During the Depression it was hard to find chocolate, but if she found some, she saved enough to make this pudding. I make it now and think of her every time I prepare it.
From tasteofhome.com
Reviews 4.9
Total Time 15 minutes
Category Desserts
Calories 275 calories per serving

In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.

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2. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
3. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
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