Best Red Fish Grills Double Chocolate Bread Pudding Recipes

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CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)

Steps:

  • Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
  • Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons butter
1 loaf cinnamon-raisin bread, cut into 1-inch squares
6 croissants, cut into 1-inch chunks
1 cup semi sweet chocolate chips
6 eggs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
5 to 6 scrapes of fresh nutmeg, on a rasp
1 1/2 quarts milk
1 1/2 cups chocolate syrup (recommended: Hershey's)
Kosher salt
Bourbon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • Heat the oven to 350 degrees F.
  • Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant 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 eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
  • Pour the chocolate custard over the bread and chocolate in the 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.
  • 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, recipe follows. Can also be served cold.
  • In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

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