CHOCOLATE CHUNK BREAD PUDDING
A custardy bread pudding has a touch of spice and vanilla with gooey pockets of chocolate.
Provided by Food Network
Time 3h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
- Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
- Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CELESTIAL CHOCOLATE CHUNK
Celestial Chocolate Chunk invokes the essence of childhood. The flavor profile encourages you to dwell in a chocolaty childhood memory. Don't hesitate to inject some youthful innocence and delight in to your cooking. Think of who you are now and how can you bring back that childlike excitement into your present place.
Provided by Food Network
Categories dessert
Time 9h40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
- In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
- Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
CELESTIAL CHOCOLATE CHUNK BREAD PUDDING
Make and share this Celestial Chocolate Chunk Bread Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world).
- Preheat the oven to 325 degrees F.
- In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
- In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
- Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
Nutrition Facts : Calories 432.8, Fat 18.6, SaturatedFat 10.6, Cholesterol 111.4, Sodium 118, Carbohydrate 57.1, Fiber 3, Sugar 45.4, Protein 9.2
CHOCOLATE BREAD PUDDING
Make and share this Chocolate Bread Pudding recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- One 2 quart dish (size is important).
- Use an 11 x 7 inch dish or a 9 x 9 x 2 inch dish.
- Butter dish and set aside.
- Remove crust from bread.
- Cut bread into 1/2 inch thick slices.
- Quarter the slices.
- Line the bottom of the dish with the bread, add a layer of cherries or cranberries, and continue layering, ending with bread.
- In the top of a double boiler over hot, but not boiling water, combine the chocolate, cream, half-and-half, butter, sugar and salt.
- Cook the mixture, stirring with a wooden spoon, just until the chocolate and butter melt.
- Remove the top of the double boiler from the water, wipe the bottom of the pan, and set it aside until the mixture is still quite warm but not hot.
- In the bowl of an electric mixer, beat the eggs and vanilla for 1 minute.
- With the machine running, slowly add the chocolate mixture to the eggs so that it gently warms the eggs but doesn't make them curdle.
- Slowly pour the chocolate mixture over the bread, pressing the custard into the bread (with your hand or a spatula).
- Sprinkle the pudding with the cinnamon-sugar.
- Cover the dish with plastic wrap and refrigerate overnight.
- Remove the pudding from the refrigerator 1 hour before baking.
- Lift off the plastic wrap.
- Set the oven at 350 degrees.
- Bake the pudding in the hot oven for 40 minutes or until the top is crusty and the custard doesn't wiggle when you shake the pan.
- Spoon the pudding onto plates and serve at once.
Nutrition Facts : Calories 709.1, Fat 51.6, SaturatedFat 30.1, Cholesterol 246.5, Sodium 501.3, Carbohydrate 58.2, Fiber 5.6, Sugar 21.9, Protein 13.9
CHOCOLATE CHUNK CROISSANT BREAD PUDDING
Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F.
- Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
- Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
- Mix egg yolks and sugar in medium bowl.
- Set aside.
- Heat whipping cream& half-and-half in a 2 qt.
- saucepan over low heat, stirring occasionally.
- Add vanilla beans.
- Beat hot cream into egg yolk mixture with wire whisk.
- Strain custard through a sieve to remove vanilla beans.
- Cool 15 minutes.
- Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
- ramekins or custard cups.
- Pour custard over croissant cubes.
- Place ramekins in 13x9" baking pan, on oven rack.
- Pour very hot water into pan to within 1/2" of tops of cups.
- Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
- Serve warm with ice cream.
CHOCOLATE BREAD PUDDING
I just had to save this recipe here - I have never heard or seen chocolate bread pudding before. This recipe came from Sara J. Jones
Provided by Ceezie
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch (6-cup) loaf pan.
- Melt 1 cup chocolate chips and set aside to cool slightly.
- Whisk together eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl. When very smooth, stir in milk and mix well. Add bread and let stand for 30 minutes. Stir occasionally to make sure bread is evenly soaked.
- Ladle half the bread mixture into loaf pan. Spread remaining 1 1/2 cups chocolate chips on top. Ladle remaining bread mixture over chocolate chips. Bake about 55 minutes, until center is set. Cool. Garnish with whipped cream or vanilla ice cream and chocolate sprinkles, if desired.
Nutrition Facts : Calories 494.3, Fat 17.1, SaturatedFat 9, Cholesterol 88.5, Sodium 371.9, Carbohydrate 75.4, Fiber 4.1, Sugar 45.2, Protein 10.4
DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
Egg bread,bittersweet chocolate and an intense caramel sauce combine to make this the ultimate comfort dessert! Be sure to start this recipe ahead of time, as it takes about half an hour for the custard to soak into the bread. From the March 2008 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
- Transfer to rimmed baking sheet.
- Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
- Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
- Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
- Remove from heat.
- Whisk eggs and yolks in large bowl.
- Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture.
- Stir in bread cubes and let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard/bread mixture.
- Pour into prepared dish and sprinkle with 2 tablespoons sugar.
- Bake pudding until puffed and set in center, about 35 minutes.
- Let cool 15 minutes.
- Dust with powdered sugar.
- Serve warm, passing more dulce de leche sauce alongside.
Nutrition Facts : Calories 430.6, Fat 32.5, SaturatedFat 18.4, Cholesterol 235.9, Sodium 241.6, Carbohydrate 26.4, Fiber 2.3, Sugar 4.2, Protein 9.7
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