CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE RE RECIPES

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CHOCOLATE BREAD PUDDING WITH BOURBON CARAMEL SAUCE RECIPE ...



Chocolate Bread Pudding with Bourbon Caramel Sauce Recipe ... image

Although not likely invented in Kentucky, bread pudding is a horse-country standby. Amber Huffman tops her challah-based chocolate bread pudding with a caramel spiked with—what else—Kentucky bourbon: "Covering it with caramel sauce might be gilding the lily, but Jess Jackson loves caramel." More Gooey Desserts

Provided by Amber Huffman

Total Time 1 hours 50 minutes

Yield 6

Number Of Ingredients 11

10 ounces bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup heavy cream
3 large eggs
3 large egg yolks
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
One 1-pound loaf challah, crusts removed, bread cut into 1-inch dice (12 cups)
Bourbon Caramel Sauce
Unsweetened whipped cream, for serving

Steps:

  • Butter an 8-by-11-inch glass or ceramic baking dish. In a medium glass bowl, microwave the chocolate at high power in 30-second intervals until melted, stirring between intervals.
  • In a medium saucepan, bring the milk and cream to a simmer over moderately high heat. In a large bowl, whisk the whole eggs and yolks with 1/2 cup of the sugar, the vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the melted chocolate.
  • Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top. Press the challah into the custard until evenly soaked, then let stand for 20 minutes.
  • Preheat the oven to 325°. Sprinkle the remaining 2 tablespoons of sugar over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes, until a knife inserted into the center comes out clean. Remove the dish from the water bath and let stand for 20 minutes. Serve the bread pudding warm or at room temperature with the Bourbon Caramel Sauce and whipped cream.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE - JUST A PINCH ...



Chocolate Bread Pudding With Caramel Sauce - Just A Pinch ... image

Need a simple, yet decadent dessert? Try this bread pudding. It's simply divine! Typically bread pudding is made with stale bread. This recipe is made with biscuits and we may never make bread pudding another way again. The biscuits soak up all the chocolate flavor. Drizzled on top is a buttery and sweet caramel sauce that's the perfect complement to all the chocolate.

Provided by Bernice Mosteller @candychristmas

Categories     Cakes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 9

Number Of Ingredients 14

1 can(s) refrigerated buttermilk biscuits, baked according to pkg. directions (10 biscuits)
2 cup(s) milk
2 large eggs
2 tablespoon(s) butter or margarine, melted
2 teaspoon(s) vanilla extract
3/4 cup(s) sugar
1/4 cup(s) cocoa
1/2 cup(s) semi-sweet chocolate chips
CARAMEL SAUCE
1/2 cup(s) butter or margarine
1/2 cup(s) brown sugar, firmly packed
1/2 cup(s) granulated sugar
1/2 cup(s) evaporated milk
1 tablespoon(s) vanilla extract

Steps:

  • Preheat oven to 350 F. 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.
  • 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.
  • For the caramel sauce, combine butter, sugars, and milk in a medium saucepan. Stirring constantly, cook over low heat until butter melts and 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.

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