Best Chocolate And Cinnamon Bread On Bread Pudding Recipes
EASY CHOCOLATE CINNAMON BREAD PUDDING
A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.
Provided by Sherbg
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
- Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
- Bake in the preheated oven until set, 55 to 60 minutes.
Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g
CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON
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.
CHOCOLATE BREAD PUDDING
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.
RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)
I just tried this and I love it! I'm a real bread pudding fan and I always save the bread heels and any bread that may be aging in the freezer. I only use whole wheat/multi grain and this works fine for any bread pudding. I love Lindt bittersweet chocolate with a passion so I used 2 ozs of that. This recipe asks for 1-3/4 cups milk and that seemed a bit dry to me so I made it 2 cups. It's from Kraft.
Provided by Annacia
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
- Add egg whites and cinnamon; mix well.
- Gradually add milk, mixing until well blended.
- Place bread cubes in 8-inch square glass baking dish.
- Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
- Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 163.4, Fat 5.1, SaturatedFat 2.7, Cholesterol 8.9, Sodium 206.6, Carbohydrate 23.5, Fiber 2, Sugar 11.8, Protein 7.1
CHOCOLATE CHUNK BREAD PUDDING
A custardy bread pudding has a touch of spice and vanilla with gooey pockets of chocolate.
Provided by Food Network
Time 3h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
- Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
- Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 6 to 8 servings
Number Of Ingredients 10
Steps:
- To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.
CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM
Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.
Provided by PBShakes
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
- Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
- Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
- Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
- Whisk in eggs, then vanilla and salt.
- Stir in bread. Let stand 30 minutes.
- Spread half of pudding mixture in prepared dish.
- Sprinkle with 2 cups chocolate chips.
- Cover with remaining pudding mixture.
- (Can be made one day ahead. Cover and Chill)
- Preheat oven to 350.
- Bake pudding uncovered until puffed and firm in center, about 45 minutes.
- Remove from oven; let cool 10 minutes.
- Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
- Spoon pudding into bowls. Top with whipped cream.
Nutrition Facts : Calories 1077.9, Fat 71.4, SaturatedFat 42.2, Cholesterol 288.4, Sodium 395.1, Carbohydrate 99.5, Fiber 6, Sugar 69.7, Protein 14.7
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