RECIPE FOR CHOCOLATE BREAD PUDDING RECIPES

Name: Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 2 ounces semisweet chocolate; 1/2 cup half-and-half cream; 2/3 cup sugar; 1/2 cup 2% milk; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 slices day-old bread, crusts removed, cut into cubes (about 3 cups); Optional toppings: Confectioners' sugar and whipped cream

CHOCOLATE BREAD PUDDING RECIPE: HOW TO MAKE IT

Chocolate Bread Pudding Recipe: How to Make It image

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

Steps:

In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Nutrition Facts : Calories 622 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 656mg sodium, CarbohydrateContent 105g carbohydrate (79g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

CHOCOLATE BREAD PUDDING RECIPE | FOOD NETWORK KITCHE…

Chocolate Bread Pudding Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories dessert

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Number Of Ingredients 9

Ingredients

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

Steps:

Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

More about "recipe for chocolate bread pudding recipes"

BREAD PUDDING WITH NUTMEG RECIPE: HOW TO MAKE IT

I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories 419 calories per serving

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

See details

PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER

We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving

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.
6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!

See details

PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER

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.
6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!

See details

CHOCOLATE BREAD PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 622 calories per serving

In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

See details

CHOCOLATE BREAD PUDDING RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 5 minutes
Category dessert
Cuisine american

Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

See details

BREAD PUDDING WITH NUTMEG RECIPE: HOW TO MAKE IT

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

See details

PANETTONE BREAD AND BUTTER PUDDING RECIPE - JAMIE OLIVER

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.
6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!

See details

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Aug 02, 2021 · Bread and butter pudding is a traditional type of British bread pudding made of buttered bread, raisins, and egg custard. The recipe transforms milk, cream, and egg-soaked bread into a light, custard-like pudding in a mere 40 minutes in the oven.
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CHOCOLATE BREAD AND BUTTER PUDDING RECIPE | TESCO REAL FOOD

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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 …
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