Best Chocolate Chip Bread Pudding With Cinnamon Rum Sauce Recipe Epicuriouscom Recipes

Cinnamon-Rum Sauce image

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Steps:

Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)

Chocolate Chip Bread Pudding With Cinnamon-Raisin Sauce image

Provided by Juenessa

Categories Dessert

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 16

1 lb loaf brioche bread (* with crust, cut into 1-inch cubes) or 1 lb egg bread (* with crust, cut into 1-inch cubes)
10 tablespoons unsalted butter, melted
1 cup semi-sweet chocolate chips
2 1/2 cups half-and-half
1 cup sugar
6 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons packed dark brown sugar
1 cup unsalted butter
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

Steps:

Preheat oven to 350°F
Butter 13x9x2-inch glass baking dish.
Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
Add chocolate chips and toss to combine.
Transfer mixture to prepared dish.
Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
Pour over bread cubes in dish.
Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
Bake bread pudding until puffed, brown, and set in center, about 1 hour.
Serve warm with Cinnamon-Rum Sauce.
To make the sauce:.
Melt unsalted butter in heavy medium saucepan over medium-low heat.
Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
Remove from heat.
Whisk in dark rum and vanilla extract.
Serve warm over the baked bread pudding.
(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
*Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
**Cook time does not include letting bread stand 30 minutes before baking.

Nutrition Facts : Calories 570.9, Fat 38.9, SaturatedFat 23.2, Cholesterol 260.4, Sodium 144.4, Carbohydrate 48.7, Fiber 0.9, Sugar 44.9, Protein 6.4

Chocolate Rum Bread Pudding image

Provided by Lorac

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 large eggs
1 1/2 cups heavy cream
1/2 cup brown sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons dark rum
1/4 teaspoon salt
2 tablespoons cocoa powder
1/4 cup bittersweet chocolate, finely chopped
4 cups white bread, 1 inch cubes
whipped cream

Steps:

Preheat oven to 350 F degrees.
In a large mixing bowl, whisk together eggs and cream.
Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
Spread bread over the bottom of a buttered 2 qt baking dish.
Pour the egg-cream mixture over the bread and let sit 10 minutes.
Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
Serve warm with whipped cream.

Nutrition Facts : Calories 297.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 114, Sodium 233.4, Carbohydrate 27.8, Fiber 0.9, Sugar 17.5, Protein 4.1