Best Chocolate Bread Pudding Soufflés Recipes

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING

Steps:

• You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
• Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
• Remove the crusts from the slices of bread & cut each slice into 4 triangles.
• Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
• Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
• Add the orange zest & mix well again.
• In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
• Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
• Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
• Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
• Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
• When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
• Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
• N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

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.

CHOCOLATE SOUFFLE BREAD PUDDING WITH RED WINE STRAWBERRIES

Steps:

• 1. SOUFFLE BREAD PUDDING: Over a double boiler, melt the chocolate, butter and the heavy cream until it is smooth and warm. In a food processor, finely chop the fresh bread into crumbs. Proceed to separate the egg yolks and the whites. In separate bowl, whip the egg yolks with 1/4 of the sugar until it is light and fluffy. In a separate bowl, whip the egg whites and the remaining sugar till soft peaks have formed. Mix the chocolate mixture into the egg yolks, then fold in the bread crumbs, then gently fold in the whipped egg whites. Prepare your soufflé cups by spraying them with vegetable spray and then coating with sugar. Fill the soufflé ramekins with the soufflé mix and then bake in a 320F oven in a water bath for 15-25 minutes. Remove them from the oven and let cool 20 minutes.
• 2. RED WINE STRAWBERRIES: In a 1 quart stockpot, bring the red wine to a simmer and reduce by half. In a separate stockpot bring the sugar, water, pepper, and one pint of the cut strawberries to a boil. In a mixing bowl, cut the remaining one pint of strawberries and place them in the bowl. When the sugar pot has come to a boil, strain this over the strawberries in the bowl (disguard the boiled berries). Now add the reduced red wine and cover the strawberries air tight and let sit for 30 minutes.
• 3. SWEET CREAM: Whip the cream to stiff peaks and then add the powdered sugar. Pipe as desired or drop by teaspoonfuls.
• 4. GOLD CHOCOLATE FEATHER: Melt the chocolate according to the directions and drop my spoonfulls on to a parchment lined sheet pan. With your finger, swipe the chocolate three times to resemble a feather. When the chocolate is set, dust the feathers with the gold dust.
• 5. TO ASSEMBLE: Un-mold the soufflé and place it in your favorite serving dishes. Top it off with a dollop of sweet cream and then pour the red wine strawberries around the soufflé. Then place the gold chocolate feather garnish on the sweet cream and serve.

WHITE CHOCOLATE BREAD PUDDING SOUFFLE'

Steps:

• Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
• Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
• Grind up or slice bread thin; soak bread in the custard for a couple of hours.
• Preheat oven to 350°F.
• Butter a large baking pan and fill the pan with the bread pudding.
• Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
• After pudding cools, crumble some by hand into a bowl (about 6 cups).
• Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
• Fill four (16 oz) souffle' dishes full.
• Bake at 350°F for about 40 minutes.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
• Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.

CHOCOLATE BREAD PUDDING

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.