Best Chocolate Caramel Bread Pudding Recipes

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CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
  • Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
  • Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
  • To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

Provided by newspapergal

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons Bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Steps:

  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
  • Mix in corn syrup and lemon juice.
  • Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
  • Remove from heat.
  • Pour in cream (mixture will bubble up).
  • Stir over low heat until caramel is melted and smooth.
  • Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
  • Remove from heat.
  • Mix in pecans and bourbon.
  • (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
  • Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
  • Stir until sugar dissolves and mixture comes to boil.
  • Remove from heat.
  • Add chocolate; stir until smooth.
  • Beat eggs and vanilla in large bowl to blend.
  • Gradually whisk in chocolate mixture.
  • Add bread cubes.
  • Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish.
  • Cover with foil.
  • Bake until set in center, about 45 minutes.
  • Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5

WHITE CHOCOLATE PECAN CARAMEL BREAD PUDDING



White Chocolate Pecan Caramel Bread Pudding image

"My adaption of The Original French Market Cafe's signature dessert."

Provided by Kelly Hover Martin

Categories     Other Breakfast

Time 1h45m

Number Of Ingredients 16

1 Tbsp butter, unsalted
1 loaf french bread, day old
2 c milk
1 can(s) sweetened condensed milk
12 oz vanilla or white chocolate chips
5 large egg
1/2 Tbsp vanilla extract
CARAMEL SAUCE
1/2 c heavy cream
1 c brown sugar
2 Tbsp butter, room temperature
1 tsp vanilla extract
1 c pecans, in pieces
RUM SAUCE
1 c powdered sugar
3 Tbsp rum

Steps:

  • 1. Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
  • 2. In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
  • 3. In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
  • 4. Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
  • 5. Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
  • 6. While pudding cools slightly, make rum sauce.
  • 7. Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce image

Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.

Provided by Feast Your Eyes

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2 tablespoons butter, melted
granulated sugar (for dusting the pan)
2 cups whole milk
2 cups heavy cream
6 ounces fine quality bittersweet chocolate, roughly chopped
1 pinch salt
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 tablespoons Kahlua
7 egg yolks
1/2 cup sugar
7 cups challah or 7 cups white bread, with crusts removed cut into 1/2-inch cubes
vanilla ice cream
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua

Steps:

  • Preheat oven to 375°F
  • Begin by buttering 12 small ramekins and dusting with granulated sugar.
  • Bread Pudding:
  • Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
  • Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
  • Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
  • Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
  • Bake until nicely browned and set, about 30 minutes.
  • Kahlùa Caramel Sauce:
  • Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
  • To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
  • Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE



Chocolate Bread Pudding with Caramel Sauce image

This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.

Provided by Bernice Mosteller

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 14

1 can(s) (10 biscuits) refrigerated buttermilk biscuits, baked according to pkg. directions
2 c milk
2 large eggs
2 Tbsp butter or margarine, melted
2 tsp vanilla extract
3/4 c sugar
1/4 c cocoa
1/2 c semi-sweet chocolate chips
CARAMEL SAUCE
1/2 c butter or margarine
1/2 c brown sugar, firmly packed
1/2 c granulated sugar
1/2 c evaporated milk
1 Tbsp vanilla extract

Steps:

  • 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
  • 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
  • 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.

CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE



Chocolate Chip Banana Bread Pudding W/Caramel Sauce image

This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8)

Provided by OceanIvy

Categories     Dessert

Time 1h35m

Yield 1 pudding

Number Of Ingredients 11

1 (1 1/4 lb) challah
3 large eggs
1 1/2 cups milk
3/4 cup half-and-half
3/4 cup banana, mashed
1 cup chocolate chips
1 1/2 cups maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
2 cups caramel sauce (or see my other recipes for this)

Steps:

  • Cut the loaf onto 3/4" slices,trim off crust.
  • Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
  • Place the brad cubed into large bowl.
  • In a medium bowl, whisk eggs well.
  • Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
  • Add chocolate chips.
  • With rubber spatula, mix until bread in moistened well.
  • Let set for half hour.
  • Set rack in center of the oven, heating it to 350°F.
  • Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
  • Scoop the soaked bread mixture into the pan, filling to the top.
  • Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
  • Let cool on rack.
  • When cooled, run knife around edge between pudding and pan.
  • Gently unmold pudding onto plate and then invert it back so brown side faces up.
  • When serving, cut lukewarm or room temperature pudding into 8 wedges.
  • Pour caramel sauce over.

Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE RECIPE | EPICURIOUS.COM



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe | Epicurious.com image

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

Provided by @MakeItYours

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING



Banana-Chocolate Caramel Bread Pudding image

This is a a sinfully delicious creamy bread pudding! Recipe #78088 works great with this recipe, just make certain that the sauce is room temperature before using in this recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cubed Italian bread (crusts removed and cut into 1-inch cubes)
2 ripe bananas (sliced crosswise)
1 cup semi-sweet chocolate chips
1/2 cup chopped toasted walnuts (or use pecans)
1/2 cup caramel sauce (room temperature)
3 cups half-and-half cream
3 large eggs
4 ounces cream cheese, softened
1/2 teaspoon cinnamon
vanilla ice cream

Steps:

  • Set oven to 325 degrees.
  • Butter a 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
  • Drizzle the caramel sauce over top.
  • In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
  • Let stand at room temperature for 20 minutes.
  • Bake for about 45-50 minutes to 1 hour.
  • Let stand for 15 minutes before serving.
  • Serve warm topped with ice cream.
  • Delicious!

CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING



Caramel, White Chocolate and Rum Bread Pudding image

Categories     Rum     Chocolate     Egg     Dessert     Bake     Raisin     Fall     Bon Appétit

Yield Makes 8

Number Of Ingredients 13

5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread
2/3 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/4 cup apple cider
3 tablespoons unsalted butter
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
2 large eggs, beaten to blend
1/4 cup dark rum
5 ounces good-quality white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325°F. Arrange bread on large baking sheet; bake until dry, about 10 minutes. Transfer bread to large bowl. Increase temperature to 350°F.
  • Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Add cider and butter. Return to low heat; stir until sauce comes to simmer. Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes. Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.
  • Mix raisins, spices, eggs, then rum into caramel. Add to bread. Mix in white chocolate. Let stand about 10 minutes, stirring occasionally.
  • Butter eight 3/4-cup custard cups. Divide pudding among cups. Place in large baking pan. Pour hot water into pan to come halfway up sides of cups.
  • Bake puddings until set in center, about 30 minutes. Cool 10 minutes.

PUMPKIN, WHITE CHOCOLATE BREAD PUDDING W/ WALNUT CARAMEL SAUCE



Pumpkin, White Chocolate Bread Pudding W/ Walnut Caramel Sauce image

Not very low in calories...but it's only once a year...right? Plus, it uses up that extra pumpkin. Cooking time includes baking and set time.

Provided by Teri8551

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups half-and-half
2 large eggs
1 (16 ounce) can pumpkin
1 cup dark brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 tablespoon vanilla extract
10 cups French bread (toasted 1/2-inch cubes)
8 ounces white chocolate chips
2 1/2 cups packed dark brown sugar
1 cup unsalted butter
1 cup heavy whipping cream
1/2 cup toasted walnuts, rough-chopped
3 tablespoons confectioners' sugar
6 cups vanilla ice cream (12 scoops)

Steps:

  • To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
  • Fold in bread cubes.
  • Stir in white chocolate chips.
  • Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
  • Let stand 20 minutes.
  • Preheat oven to 350 degrees and bake 40 minutes until set.
  • To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
  • Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
  • Add walnuts and stir to combine.
  • To serve: Sift confectioners' sugar over bread pudding.
  • Serve bread pudding warm with cinnamon ice cream and sauce.

Nutrition Facts : Calories 1101.5, Fat 48.6, SaturatedFat 27, Cholesterol 152.3, Sodium 787.7, Carbohydrate 153.8, Fiber 4.3, Sugar 91.3, Protein 17

DOUBLE CHOCOLATE BREAD PUDDING WITH CARAMEL-PEAR SAUCE



Double Chocolate Bread Pudding with Caramel-Pear Sauce image

Provided by My Food and Family

Categories     Home

Time P2DT2h20m

Yield Makes 16 servings.

Number Of Ingredients 12

1 loaf (1 lb.) challah bread, cut into 3/4-inch cubes (about 14 cups)
6 squares BAKER'S Semi-Sweet Chocolate, chopped
3 squares BAKER'S White Chocolate, chopped
8 eggs
2 cups half-and-half
2 cups milk
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 tsp. baking powder
1 tsp. vanilla
1 jar (12.25 oz.) caramel ice cream topping
1/4 cup chopped drained canned pears

Steps:

  • Preheat oven to 350°F. Place bread cubes and chopped chocolates in greased 13x9-inch baking pan; mix lightly. Set aside. Beat eggs in large bowl. Add half-and-half, milk, sugar, butter, baking powder and vanilla; beat with wire whisk until well blended. Pour over the bread mixture.
  • Bake 50 min. or until center is set. Cool 20 min.
  • Meanwhile, place caramel topping and pears in blender container; cover. Blend on medium speed until smooth. Spoon evenly onto 16 dessert plates just before serving; top each with a serving of the pudding.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

CHOCOLATE GANACHE BREAD PUDDING WITH PORT CARAMEL SAUCE



CHOCOLATE GANACHE BREAD PUDDING WITH PORT CARAMEL SAUCE image

Yield 8 Servings

Number Of Ingredients 18

5 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
6 tablespoons unsalted butter
1/2 pound challah, crust removed, bread cut into 3/4-inch dice (6 cups)
1 cup milk
3/4 cup sugar
6 large egg yolks
3 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Port Caramel Sauce:
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup light brown sugar
1/3 cup plus 1 tablespoon ruby port
1 cup heavy cream
1 tablespoon pure vanilla extract
Port Caramel Sauce:
In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.

Steps:

  • Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set. Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl. In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted. In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed. Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.

WHITE CHOCOLATE FRENCH BREAD PUDDING W/CARAMEL SAUCE RECIPE - (4.2/5)



White chocolate French bread pudding w/caramel sauce Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 12

Caramel Sauce:
7 eggs, beaten
2 1/2 cups half and half
1/4 cup sugar
1 cup of white chocolate chips
1 tlb. vanilla extract
1/2 french loaf, broken into small pieces
1 stick butter, salted
1/4 cup light brown sugar, packed
1/2 cup pure maple syrup (I used my home canned pear almond syrup)
1 tsp. vanilla extract
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Beat the eggs and add the half and half. Add sugar and vanilla, beat until smooth. Add bread and white chocolate chips. Stir. Pour into greased baking dish. Make sure the dish you are using will fit into a larger dish. You'll need to bake the bread pudding in a water bath. Sit the dish with the pudding into the larger pan. Place both pans onto the top rack of the oven. Pour warm water into the larger dish until it reaches approximately 3/4 the way up the smaller pudding dish. Bake at 350 degrees for one hour. Allow to sit in the oven for 10 additional minutes after turning the heat off. Carefully remove the dishes from the oven. Remove the pudding from the water bath and discard the water. Add the caramel sauce to the pudding or serve it one the side. For the caramel sauce: Melt the butter in a sauce pan. Add the brown sugar, maple syrup and vanilla. Stir constantly until the sugar has melted. Continue cooking over medium heat for five minutes, stirring constantly. Add the cream. Cook for an additional 3 minutes, stirring constantly. Remove pan from heat...

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING



Chocolate & salted caramel waffle bread & butter pudding image

Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!

Provided by Cassie Best

Categories     Dessert

Time 50m

Number Of Ingredients 11

150g dark chocolate (at least 70% cocoa solids)
300ml double cream
200ml milk
50g butter
1 tbsp caster sugar
pinch of ground cinnamon
1 tsp vanilla extract
200g canned caramel or dulce de leche
10 cooked waffles (we used toaster waffles)
4 medium egg yolks, beaten (freeze the whites for another recipe)
icing sugar, for dusting (optional)

Steps:

  • Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
  • Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
  • Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
  • Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.

Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

CHOCOLATE CARAMEL BREAD PUDDING



Chocolate Caramel Bread Pudding image

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

Provided by Martha Stewart

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

Number Of Ingredients 7

6 large egg yolks
4 large eggs
1/4 teaspoon coarse salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
  • In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
  • Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
  • Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
  • Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
  • Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

WHITE CHOCOLATE BREAD PUDDING WITH JACK DANIELS CARAMEL SAUCE.



WHITE CHOCOLATE BREAD PUDDING WITH JACK DANIELS CARAMEL SAUCE. image

Categories     Cake     Dessert

Number Of Ingredients 14

For bread pudding:
2 loafs Freidhoffer thick white bread
2 quarts heavy cream
2 1/2 cups sugar
2 Tbsp vanilla extract
2 cups white chocolate
1 quart (2 dozen) eggs
For caramel:
2 cups melted sugar
whiskey about 1/4 cup
butter (see preparation for amount)
Heavy cream (again, see preparation for amount)
Salt
.

Steps:

  • Pudding: Heat cream, whisk in sugar, vanilla, white chocolate. When chocolate is melted take off heat and allow to cool to below 180 degrees. Then slowly stir in previously whisked eggs. In a large mixing bowl, add the bread cut into 1 to 1 1/2 inch cubes. Mix the cream/egg/sugar/vanilla/chocolate with the bread by hand until well soaked but not overdone. Pour this mixture into appropriate sized baking dish and place baking dish in a larger pan with hot water half way up side of baking dish (double boiler), cover tightly with tin foil and place in 375 degree preheated oven (middle rack) for 1 hour. For Caramel: Melt sugar slowly in pan ( can use double boiler for better control of heat). Mix in whiskey. Alternate between adding a tbsp of butter and 1/4 cup cream until desired viscosity (anticipated when room temperature) is achieved.Add about 1/8 tspn salt. If too viscous when cool, return to heat and add more cream and butter. Whipped cream: 1 quart of heavy whipping cream, light brown sugar to taste and, again, a couple tbspns Jack Daniels: beat until peaks occur. Plating: plate caramel on dessert plate, add desired cut of pudding, slight dusting with powdered sugar and top with JD whipped cream.

SALTED CARAMEL WHITE CHOCOLATE BREAD PUDDING



SALTED CARAMEL WHITE CHOCOLATE BREAD PUDDING image

Yield 1

Number Of Ingredients 12

1 cup of heavy cream
1 cup of half and half
2 teaspoons of cinnamon
1/2 of a 1lb loaf of dense white bread
12 oz of white chocolate chips, divided
6 egg yolks
1/2 cup of sugar
2 teaspoons of coarse sea salt
2 teaspoons of vanilla
Caramel Sauce -
1/2 cup of caramel ice cream sauce
2 teaspoons of coarse sea salt

Steps:

  • Preheat oven to 350 degrees. Spray a 3 1/2 quart baking dish with non stick spray Heat cream, half and half, vanilla until it comes to a boil then turn it down to a simmer, mix in 10 oz of white chocolate and stir until combined and completely melted. Then set aside to cool. Chop the bread into 1 inch cubes and set aside in a large bowl. In a bowl mix the egg yolks, sugar, salt and cinnamon together, add in the warm cream mixture and whisk to combine. Pour the custard mixture over the bread and stir to coat every piece and let it sit for 10 minutes. Then pour into the baking dish and sprinkle with the remaining white chocolate chips. Bake for 50-55 minutes or until the top is light golden brown and the custard is pretty much set. Heat the caramel sauce and salt together for about 30 seconds in the microwave and drizzle over the warm bread pudding.

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