Best German Chocolate Bread Pudding Recipes

GERMAN CHOCOLATE PUDDING

Steps:

• Melt chocolate and butter together.
• Add chocolate mixture to beaten egg yolks; then add 2/3 cups powdered sugar.
• Chill, then fold in whipped cream.
• Beat egg whites until peaks form.
• Add remaining 1/3 cup sugar into eggs and fold into chocolate mixture.
• Crush vanilla wafer and line a 9X9 inch pan with part of crumbs.
• Spread 2 cups of chocolate mixture over the crumbs.
• Repeat with more crumbs and then the pudding mixture.
• Top pudding with crumbs.
• Refrigerate 24 hours before serving.
• Cut and serve.

GERMAN CHOCOLATE BREAD PUDDING

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.

CHOCOLATE BREAD PUDDING

Steps:

• In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
• In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)
• When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
• Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
• To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.
• Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.