Best Chocolate Rum Bread Pudding Recipes

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CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE



Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce image

Categories     Bread     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 11

1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet 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
Cinnamon-Rum Sauce

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.
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE



Caramelized Banana Rum Bread Pudding & Chocolate Rum Sauce image

I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.

Provided by Manami

Categories     Dessert

Time 1h

Yield 1 baking dish, 8 serving(s)

Number Of Ingredients 17

1 challah or 1 egg bread, sliced into 1/2-inch slices and toasted
2 tablespoons melted butter
6 eggs
2 cups whole milk
2 cups 18% cream
1/2 cup granulated sugar
1/2 teaspoon cinnamon
grated nutmeg
1 teaspoon vanilla or 1 vanilla bean, scraped
1 pinch salt
1/4 cup butter or 1/4 cup margarine
1/3 cup sugar
4 medium ripe bananas, sliced
2 tablespoons rum
4 ounces bittersweet chocolate, finely chopped
3/4 cup milk
3 tablespoons dark rum

Steps:

  • BREAD PUDDING:.
  • Preheat oven to 325°F.
  • Brush 5 slices with butter and set aside.
  • Break remaining bread up into bite size pieces.
  • Brush a 10"x12-1/2" baking dish with butter.
  • Combine eggs, milk, cream, sugar and spices in medium bowl.
  • Whisk to combine and set aside.
  • In a large skillet, heat butter or margarine and add sugar.
  • Cook for 2-3 minutes, until golden caramel forms.
  • Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
  • Add rum remove from heat and cool.
  • Arrange broken bread in baking dish and spoon bananas on top.
  • Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
  • Press bread down evenly and let stand for 30 minutes.
  • Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
  • CHOCOLATE RUM SAUCE:.
  • Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
  • Bottom of bowl should not be touching the water.
  • Stir until smooth and serve warm with pudding.
  • Enjoy!

Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4

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.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE RECIPE | EPICURIOUS.COM



Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce Recipe | Epicurious.com image

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little Fountain Cafe. It was so good that I went back for dinner two more times during my stay. Can you persuade pastry chef Lauren Cooper to divulge her recipe for chocolate chip bread pudding?" The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

Provided by @MakeItYours

Number Of Ingredients 11

1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet 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
Cinnamon-Rum Sauce

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.
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

CHOCOLATE RUM BREAD PUDDING



Chocolate Rum Bread Pudding image

Make and share this Chocolate Rum Bread Pudding recipe from Food.com.

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

CHOCOLATE BABKA BREAD PUDDING WITH RUM-SPIKED CHERRIES



Chocolate Babka Bread Pudding with Rum-Spiked Cherries image

Provided by Guy Fieri

Categories     dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 13

1/2 cup sun-dried cherries
1/4 cup dark rum
1 (16-ounce) loaf chocolate babka
Butter for the baking dish
2 cups whole milk
5 large eggs
1/2 cup granulated sugar
1 tablespoon unsalted butter
1 cup heavy cream
1/4 cup confectioners¿ sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
3 ounces dark chocolate, shaved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the cherries and rum in a small saucepan and bring to a simmer over medium heat. Remove from the heat and allow to steep for 10 minutes to soften. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking sheet and bake until browned around the edges, 7 to 8 minutes. Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish. In a large mixing bowl, whisk together the milk, eggs and granulated sugar until combined. Add the toasted babka and rum and cherries and mix well. Pour the mixture into the prepared baking dish. Place on a baking sheet (to catch any spillover) and bake in the oven for 35 to 40 minutes; the pudding is done when lightly browned around the edges and the mixture springs back when pressed gently in the center. Let cool at least 15 minutes before serving.
  • In a medium bowl, combine the heavy cream, confectioners¿ sugar, orange zest and vanilla. Beat until soft peaks form. Serve bread pudding warm with dollops of whipped cream on top and garnished with shaved chocolate.

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