Best Chocolate Raisin Bread Pudding Recipes

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

Cinnamon Raisin and Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield about 6 to 8 servings

Number Of Ingredients 10

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan

Steps:

To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.

Chocolate Raisin Bread Pudding image

Yield Makes 8 servings

Number Of Ingredients 11

4 large eggs
1 cup whole milk
1 cup heavy cream
1 cup half-and-half
1 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla
1/2 teaspoon salt
8 cups 1-inch cubes of bread, cut from 1-lb unsliced white sandwich loaf
1/2 cup semisweet chocolate chips
1/2 cup golden raisins

Steps:

Preheat oven to 350°F.
Whisk together eggs, milk, cream, half-and-half, sugar, cocoa, vanilla, and salt in a large bowl.
Stir in bread until coated and let stand 5 minutes. Stir in chocolate chips and raisins and transfer pudding to a buttered 13- by 9- by 2-inch baking pan. Bake pudding in a water bath in middle of oven until custard is just set, about 40 minutes. Serve warm.