Best Chocolate Hersheys Bar Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 9

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

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.

DOUBLE CHOCOLATE AND SPICE BREAD PUDDING



Double Chocolate and Spice Bread Pudding image

A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.

Provided by Sally Sibthorpe

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

6 cups cubed French bread, crusts removed
¼ cup butter, melted
1 cup white sugar
½ cup HERSHEY®'S Cocoa Powder
½ cup HERSHEY®'S Cinnamon Chips
1 ¾ cups whole milk
1 cup cream
50 HERSHEY®'S KISSES® Milk Chocolates
2 eggs, beaten
1 cup HERSHEY®'S Cinnamon Chips
½ cup cream
1 cup confectioners' sugar

Steps:

  • Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
  • In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
  • In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
  • Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

Nutrition Facts : Calories 1065.4 calories, Carbohydrate 138.5 g, Cholesterol 136.8 mg, Fat 49.8 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 29.4 g, Sodium 735.8 mg, Sugar 88.4 g

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

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.

Nutrition Facts :

CHOCOLATE HERSHEY'S BAR BREAD PUDDING



Chocolate Hershey's Bar Bread Pudding image

This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups milk
4 large egg yolks
1/2 cup sugar, plus
2 tablespoons sugar
6 teaspoons ground cinnamon
2 teaspoons vanilla extract
6 cups bite sized pieces white bread
1/4 cup unsalted butter
6 ounces hershey chocolate, broken into small pieces
1/2 cup chopped pecans
3/4 cup hershey chocolate syrup
1 tablespoon cornstarch
2 tablespoons Bourbon
1 cup milk
1 large egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350*F.
  • prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
  • Spread the bread in a single layer on a large baking pan with sides.
  • Place butter in a small saucepan over medium heat.
  • When melted, drizzle the butter over the bread and toss or stir to evenly coat.
  • Place the pan into the oven and bake until lightly browned, about 15 minutes.
  • Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
  • Spray a 10 inch cast iron skillet with cooking spray.
  • Line the bottom of the skillet with parchment or baking paper.
  • Spoon half of the bread/custard mixture on top, spreading in an even layer.
  • Sprinkle with the chocolate, then top with the remaining bread.
  • Sprinkle the pecans and remaining sugar on top.
  • Bake for 30 minutes.
  • Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
  • For the sauce: in a small bowl, stir together the cornstarch and bourbon.
  • In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
  • Place the pan over medium heat and bring to a boil, stirring constantly.
  • Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.

Nutrition Facts : Calories 1149.2, Fat 62.8, SaturatedFat 30.8, Cholesterol 319.5, Sodium 813.1, Carbohydrate 135, Fiber 13.1, Sugar 66.6, Protein 23

Related Topics