Best Boozy Chocolate Bread Pudding Recipes

Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting

Steps:

Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
Preheat the oven to 350 degrees F.
Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

Chocolate-Dried Cherry Bread Pudding image

Provided by Food Network

Categories dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 15

2/3 cup (about 4 ounces) dark chocolate chips
5 large eggs
5 tablespoons packed dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons brandy
Finely grated zest of 1/4 orange
Seeds of 1/2 vanilla bean
1/4 teaspoon fine sea salt
5 tablespoons granulated sugar
6 slices soft white bread, cut into 1/2-inch cubes
1/2 cup (about 3 ounces) milk chocolate chips
1/2 cup dried cherries
Nonstick cooking spray
1 tablespoon Turbinado sugar

Steps:

Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.