Best Chocolate Chunk Bread Pudding Recipes

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

Steps:

• Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
• Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
• Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.

CHOCOLATE CHUNK BREAD PUDDING

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.

CHOCOLATE CHUNK CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 325F.
• Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
• Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
• Mix egg yolks and sugar in medium bowl.
• Set aside.
• Heat whipping cream& half-and-half in a 2 qt.
• saucepan over low heat, stirring occasionally.
• Add vanilla beans.
• Beat hot cream into egg yolk mixture with wire whisk.
• Strain custard through a sieve to remove vanilla beans.
• Cool 15 minutes.
• Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
• ramekins or custard cups.
• Pour custard over croissant cubes.
• Place ramekins in 13x9" baking pan, on oven rack.
• Pour very hot water into pan to within 1/2" of tops of cups.
• Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
• Serve warm with ice cream.

CHOCOLATE CHUNK TURTLE BREAD PUDDING

Steps:

• Preheat oven to 350°F. Toss bread cubes with 1 cup of the chocolate chunks in greased 9-inch square baking pan.
• Beat eggs in large bowl with wire whisk until foamy. Add milk, caramel-flavored topping and melted butter; beat until well blended. Pour evenly over bread mixture in pan.
• Bake 20 min. Meanwhile, mix flour, sugar and softened butter in medium bowl until crumbly. Add pecans and remaining 1/2 cup chocolate chunks. Sprinkle over pudding. Bake an additional 25 min. or until center is set. Cool slightly.

CHOCOLATE CHUNK TURTLE BREAD PUDDING

Steps:

• Preheat oven to 350°F. Toss bread cubes with 1 cup of the chocolate chunks in greased 9-inch square baking pan.
• Beat eggs in large bowl with wire whisk until foamy. Add milk, caramel-flavored topping and melted butter; beat until well blended. Pour evenly over bread mixture in pan.
• Bake 20 min. Meanwhile, mix flour, sugar and softened butter in medium bowl until crumbly. Add pecans and remaining 1/2 cup chocolate chunks. Sprinkle over pudding. Bake an additional 25 min. or until center is set. Cool slightly.

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
• Transfer to rimmed baking sheet.
• Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
• Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
• Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
• Remove from heat.
• Whisk eggs and yolks in large bowl.
• Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture.
• Stir in bread cubes and let soak 30 minutes, stirring occasionally.
• Mix chocolate chips into custard/bread mixture.
• Pour into prepared dish and sprinkle with 2 tablespoons sugar.
• Bake pudding until puffed and set in center, about 35 minutes.
• Let cool 15 minutes.
• Dust with powdered sugar.
• Serve warm, passing more dulce de leche sauce alongside.

CELESTIAL CHOCOLATE CHUNK BREAD PUDDING

Steps:

• This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world).
• Preheat the oven to 325 degrees F.
• In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
• In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
• Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.

CHOCOLATE CHUNK BREAD PUDDING

Steps:

• Preheat your oven to 350 F.
• Butter a large shallow baking dish, around 8" x 12".
• Beat the eggs. Whisk in the milk, starting with just a little at a time until the eggs are well distributed. Whisk in the vanilla extract, sugar, and salt.
• Place the cubed bread in the pan. Pour the custard evenly over the bread and toss lightly, trying to get it to absorb without squashing the bread too much.
• Add the chocolate chunks and again toss gently to distribute.
• Cover the pan with tin foil and cook until it reaches an internal temperature in the center of 185 F. For me this took about one hour and fifteen minutes. You can also check for doneness with a fork, and as it gets close, by taking a bite. You want it to be well set, but not overcooked and rubbery.
• Let rest ten minutes and serve it forth. A bit of whipped cream, a drizzle of heavy cream, or a scoop of vanilla ice cream.

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

Steps:

• Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally. Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.