Best Chocolate Rum Pudding Recipes

CHOCOLATE CHIP BREAD PUDDING WITH 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

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!

JELLO SHOTS: CHOCOLATE FUDGE RUM CHATA PUDDING

Steps:

• Combine first 3 ingredients in a medium bowl. Beat with a wire whisk or electric blender on low for 1 - 2 minutes. Let stand for 5 minutes to soft-set.
• Gently fold in whipped topping (that has been thawed in the fridge). Once fully incorporated, divide the mixture amongst plastic shot glasses, line them on a tray and place the tray in the freezer until ready to serve (they will not freeze solid because of the alcohol).
• Enjoy! -- "Please Drink Responsibly".

CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS

Steps:

• Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
• In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
• Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.

CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING

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

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

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.

CHOCOLATE RUM PUDDING

Steps:

• Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
• Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
• Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.

CHOCOLATE BABKA BREAD PUDDING WITH RUM-SPIKED CHERRIES

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.