Best German Chocolate Bread Recipes

German Chocolate Bread image

Provided by Meowmix318

Time 50m

Yield 4 loafs, 16 serving(s)

Number Of Ingredients 14

6 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups cocoa
1 1/2 teaspoons salt
1 lb margarine, softened
2 1/2 cups sugar
6 eggs
3 1/2 cups sour cream
2 cups chocolate chips
2 cups coconut, flaked and toasted (optional)
3 cups confectioners' sugar
4 tablespoons Kahlua
1 cup hot water

Steps:

Combind flour, baking powder, baking soda, salt & cocoa in a bowl and set aside.
Cream margarine, & sugar until light and fluffy.
Add eggs 1 at a time and mix well, scraping down sides of the bowl.
Add sour cream and mix.
On low speed, slowly add flour mixture, do not over mix.
Using a spatula, fold in coconut and chocolate chips.
Pour into 3 to 4 greased loaf pans, smoothing out the tops. (drop the pan onto a flat surface a few times to release any air bubbles).
Bake at 325 for about 40 to 50 mins or until toothpick inserted comes out clean.
(for Glaze).
Cream together glaze ingredients, mixing until it coats the back of a spoon.
Slowly pour glaze over the cooled bread, allowing excess to run down the sides.

German Chocolate Monkey Bread image

Provided by Marlene B

Categories Breakfast

Time 1h

Number Of Ingredients 10

2 can(s) refrigerated biscuits
1/2 c sugar
1/2 c coconut, unsweetened and finely shredded
2 tsp cinnamon
FILLING
1 c butter
1 1/2 c pecans, toasted and chopped
2 c coconut, unsweetened and finely shredded
2 c semi-sweet chocolate chips
1 c brown sugar

Steps:

1. Preheat the oven to 350 F. Get out an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.
2. Cut each biscuit into quarters.
3. In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
4. Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
5. Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
6. Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
7. On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
8. Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
9. When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.
10. Pour the sugar and butter mixture evenly over the entire pan.
11. Bake the monkey bread in the oven for about 45 minutes. Then remove it from the oven and let it sit for another 10-15 minutes, or until cool enough to handle.
12. Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!

German chocolate bread pudding image

Provided by Lynnda Cloutier

Categories Puddings

Number Of Ingredients 21

1 tablespoon unsalted butter, softened
2 cups semi sweet chocolate chips, 12 ounces
one stick unsalted butter, cubed, 8 tablespoons
1 cup packed light brown sugar
2 cups milk
three eggs
2 tablespoons vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon table salt
10 to 12 slices texas toast, cut into 1 inch cubes, 1 pound, air dried
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 cup heavy cream
one egg yolk
pinch of table salt
1/4 cup chopped toasted pecans
1/4 cup sweetened shredded coconut, toasted
2 teaspoons brandy, optional
3/4 cup heavy cream
2 tablespoons sifted powdered sugar
1 to 2 tablespoons brandy, optional

Steps:

1. preheat the oven to 350°. coat a 9 inch springform pan with the 1 tablespoon softened butter. Melt chocolate chips, one stick butter, and 1 cup Brown sugar for the pudding in a pan over low heat. Stir mixture frequently until it is smooth, about eight minutes.
2. Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes. Toss well so bread absorbs most of the liquid
3. Fold melted chocolate mixture into the bread mixture. Transfer to the prepared pan. Bake pudding until center Springs back when gently pressed, 60 to 75 minutes.Cover pudding with foil if it begins to get too Brown. Cool pudding in the pan on a rack for 15 minutes, then remove the springform ring.
4. Melt the 2 tablespoons butter with 1/2 cup Brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt. Boil until slightly thickened, about one minute. Remove sauce from heat. Add pecans, coconut and the 2 teaspoons Brandy. Transfer sauce to a bowl. Cool to room temperature.
5. Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 tablespoons brandy for the whipped cream until soft peaks form. To serve, spoon sauce over warm bread pudding. Top servings with whipped cream.