Best Double Fudge Bread Pudding Recipes

DOUBLE-FUDGE BREAD PUDDING

Double-Fudge Bread Pudding image

I always like to have bread pudding as a dessert when dining out, but I've never made this one. This one I had to try, though, and it's wonderful. It's a recipe by Paula Deen and it was published in a recent issue of Ladies Home Journal. Plan ahead - it should refrigerate for at least 1 hour or overnight. I have included the 1 hour chilling time in the preparation time.

Provided by CookingONTheSide

Categories Dessert

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

butter, for dish
1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cinnamon
1 pinch salt
6 large eggs
1 tablespoon pure vanilla extract
1 lb semisweet chocolate, finely chopped
3 cups milk
1/4 cup heavy cream
1/4 cup Bourbon
sweetened whipped cream (optional)

Steps:

Butter a 13x9-inch baking dish; spread out bread in dish.
In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
Whisk in eggs, one at a time, until combined well.
Whisk in extract.
Place chocolate in a medium heatproof bowl.
In a medium saucepan, bring milk and heavy cream just to a boil.
Pour over chocolate and stir until completely melted.
Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
Evenly pour over bread.
Refrigerate, stirring occasionally, at least 1 hour or overnight.
Heat oven to 325 degrees.
Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
Serve warm or chilled with whipped cream, if using.

Nutrition Facts : Calories 523.9, Fat 27.7, SaturatedFat 15.9, Cholesterol 121.1, Sodium 325.1, Carbohydrate 65.5, Fiber 8.2, Sugar 30.7, Protein 13.8

SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories dessert

Time 1h50m

Yield 18 to 20 servings

Number Of Ingredients 21

Ingredients

2 tablespoons butter
6 croissants, stale and cut into 1-inch chunks
1 loaf cinnamon raisin bread, stale and cut into 1-inch squares
1 cup semisweet chocolate chips
6 cups milk
1 1/2 cups chocolate syrup, such as Hershey's
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 to 6 scrapes fresh nutmeg
6 eggs
6 tablespoons butter, cold and cut into small cubes
2 tablespoons all-purpose flour
1 cup pecans, chopped
1/2 cup brown sugar
1 teaspoon Maldon sea salt
1/2 teaspoon ground cinnamon
Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.