RECIPE CHOCOLATE PUDDING RECIPES

CHOCOLATE BANANA BREAD PUDDING RECIPE | ALLRECIPES

Chocolate Banana Bread Pudding Recipe | Allrecipes image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories Bread Pudding

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 446.3 calories, CarbohydrateContent 77.9 g, CholesterolContent 97.9 mg, FatContent 11 g, FiberContent 3.3 g, ProteinContent 12.5 g, SaturatedFatContent 5.6 g, SodiumContent 404 mg, SugarContent 44.6 g

CHOCOLATE PUDDING RECIPE | TYLER FLORENCE | FOOD NETWORK

Chocolate Pudding Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories dessert

Total Time 4 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream

Steps:

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Nutrition Facts : Calories 271 calorie, FatContent 16 grams, SaturatedFatContent 9 grams, CholesterolContent 154 milligrams, SodiumContent 145 milligrams, CarbohydrateContent 26 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 21 grams

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