Best Caramelized Bread Pudding With Chocolate Cinnamon Recipes

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CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING



Chocolate and Cinnamon Bread on Bread Pudding image

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt

Steps:

  • For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
  • In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
  • Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
  • For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
  • Cut the bread pudding into "slices" and top with the whipped cream.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON



Caramelized Bread Pudding with Chocolate and Cinnamon image

This bread pudding recipe is courtesy of Suzanne Goin and can be found in her cookbook, "Sunday Suppers at Lucques."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
4 or 5 slices brioche, or good-quality white bread, 1/4 inch thick, crusts removed
3 extra-large eggs
3 extra-large egg yolks
1/4 cup light-brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon coarse salt
3/4 cup chopped bittersweet chocolate
1 tablespoon granulated sugar, for caramelizing the top

Steps:

  • Preheat the oven to 350 degrees.
  • Spread the softened butter on one side of each slice of brioche. Cut each slice in half on the diagonal and then again into quarters.
  • Whisk together eggs, egg yolks, and brown sugar in a large bowl. Add cream, milk, vanilla, cinnamon, nutmeg, and salt; whisk to combine.
  • Sprinkle the chocolate over the bottom of a 9-by-9-inch baking dish. Top with brioche, buttered sides up, and overlapping just slightly. Pour egg mixture over the bread. Using your fingers, press down gently on bread to fully submerge in the egg mixture. Place the bread pudding in a roasting pan, and pour enough warm water into the pan to come halfway up the sides of the baking dish. Bake until the custard is set and the bread puffs up slightly, and is springy to the touch, about 1 hour and 15 minutes. Let cool at least 10 minutes.
  • Sprinkle the granulated sugar over the top of the pudding. Using a kitchen torch, caramelize the sugar. Alternatively, you can place the custard in a preheated broiler until the sugar carmelizes, 1 to 2 minutes, taking care not to curdle the custard underneath.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON



Caramelized Bread Pudding with Chocolate and Cinnamon image

This recipe is a lifer. I've been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought it to my first staff get-together when I was working at Chez Panisse and, from then on, for all of the parties that followed, when I would even think of making something different, my friends and coworkers would cry out for this caramelized chocolate bread pudding. A few years later, the bread pudding gained an East Coast fan club, too. I was working at Alloro, a tiny restaurant in Boston's Italian district. Back then, the Mafia owned all the local cafés and had a monopoly on the dessert-and-coffee crowd. Whereas the other (probably wiser) restaurants on the street obeyed the unspoken law of not selling dessert, at Alloro we broke the rule and secretly served this bread pudding to our in-the-know customers. We worked hard to keep the highly requested dessert under cover, and it seems we succeeded: both the recipe and I are still around. A few things make this bread pudding better than most. I love custards and am often disappointed by bread puddings with too much bread and not enough pudding. So be careful to use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom.

Provided by Suzanne Goin

Categories     Cookstr Recipes

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), ¼ inch thick, crusts removed
3 extra-large eggs
2 extra-large egg yolks
¼ cup brown sugar
1½ cups heavy cream
1¼ cups whole milk
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
¾ cup chopped bittersweet chocolate
1 tablespoon granulated sugar, for caramelizing the top

Steps:

  • Preheat the oven to 350°F.
  • Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
  • Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
  • Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
  • Let the bread pudding cool at least 10 minutes.
  • If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
  • Serve the bread pudding from the baking dish at the table, using a big spoon.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON



Caramelized Bread Pudding With Chocolate & Cinnamon image

This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table"

Provided by blucoat

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
4 -5 slices brioche bread (Pepperidge Farm works well) or 4 -5 slices good quality white bread, 1/4-inch thick, crusts removed (Pepperidge Farm works well)
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate
1 tablespoon granulated sugar, for caramelizing the top

Steps:

  • Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
  • Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
  • Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
  • Let the bread pudding cool at least 10 minutes.
  • If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.

Nutrition Facts : Calories 419.2, Fat 25.4, SaturatedFat 14.2, Cholesterol 217, Sodium 426.9, Carbohydrate 37.7, Fiber 1.6, Sugar 10.7, Protein 10

BREAD PUDDING WITH NUTMEG



Bread Pudding with Nutmeg image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 18

2 large eggs, room temperature
2 cups whole milk
1/4 cup butter, cubed
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-1/2 to 5 cups soft bread cubes (about 9 slices)
1/2 cup raisins, optional
VANILLA SAUCE:
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-2/3 cups cold water
3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg

Steps:

  • 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.

Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 534mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bread, day-old, cut into 1/2 inch cubes (about 7 cups)
1 cup water, hot
1 cup brown sugar
4 eggs, lightly beaten
2 cups milk, warm
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon salt

Steps:

  • Place bread in greased 2-qt. baking dish.
  • Combine water and brown sugar; pour over bread.
  • Combine remaining ingredients; pour over bread.
  • Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
  • Serve warm or cold.

ULTIMATE CARAMEL BREAD PUDDING



Ultimate Caramel Bread Pudding image

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself.

Provided by TheSlyBear

Categories     Dessert

Time 1h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

4 cups caramel sauce (see separate recipe)
1 large loaf bread
5 large eggs
3 cups half-and-half
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 450°F.
  • Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
  • Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
  • Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
  • Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
  • In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
  • Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
  • Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
  • Spread the soaked bread over the caramel in the 13 x 9 pan.
  • Bake at lower oven level for 45 minutes.
  • Let cool 30 minutes and serve, drizzled with remaining caramel sauce.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM



Chocolate-Praline Bread Pudding with Cinnamon Cream image

Categories     Bread     Chocolate     Dessert     Bake     Kosher     Cinnamon     Simmer

Yield serves 12

Number Of Ingredients 16

Praline
1/2 cup granulated sugar
1/4 cup water
3/4 cup coarsely chopped toasted pecans
Pudding
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups whole milk
3 large eggs plus 3 large egg yolks
1/2 cup granulated sugar
Pinch of kosher salt
6 cups crustless day-old bread, in 1-inch cubes
Cinnamon Cream
1 cup heavy cream
1 tablespoon plus 2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
  • Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
  • For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
  • In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
  • In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
  • Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
  • For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
  • To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.

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