Best Sunnys Double Chocolate Bread Pudding With Bourbon Whipped Cream Recipes

Double Chocolate Bread Pudding image

Provided by Irish Rose

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream
1/3 cup sugar
1/4 whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon vanilla extract
6 ounces day-old French bread, cut into 3/4-inch cubes (about 4 cups)
1/4 cup semi-sweet chocolate chips
whipped cream (optional)

Steps:

Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.

Nutrition Facts : Calories 447.3, Fat 36.6, SaturatedFat 22, Cholesterol 134.4, Sodium 175.3, Carbohydrate 30.8, Fiber 4.5, Sugar 11.7, Protein 7.6

Bourbon Chocolate Bread Pudding image

Provided by chia2160

Categories < 4 Hours

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 1/2 lbs bread, cut into cubes
4 eggs, beaten
2 tablespoons butter, melted
1 cup light brown sugar
1/4 cup Bourbon
2 cups heavy cream
2 cups milk
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 cup semi-sweet chocolate chips
1/4 cup confectioners' sugar, sifted
cooking spray

Steps:

Preheat oven to 350°F.
Mix eggs, butter,sugar, bourbon, cream, milk, vanilla, cinnamon and nutmeg in a large bowl.
Add bread and chocolate chips and stir well.
Spray a 10x13 baking dish with cooking spray and add bread mixture.
Bake for 1 hour.
Sprinkle with confectioners sugar.
Serve with whipped cream.

Nutrition Facts : Calories 517.3, Fat 25.9, SaturatedFat 14.7, Cholesterol 135.6, Sodium 467, Carbohydrate 61.3, Fiber 2.3, Sugar 30.4, Protein 9.2

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

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.