Cherry Mixed Berry Chocolate Caramel Streusel Bread Pudding Recipes

CHOCOLATE-DRIED CHERRY BREAD PUDDING

Steps:

• Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
• In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
• Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
• Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

LEMON STREUSEL BREAD

Steps:

• Soften butter.
• Preheat oven to 375°F.
• Grease and flour 9 by 13 baking dish.
• Cream 1/2 cup butter, 1 1/2 cups sugar, and the eggs.
• Add milk and 1 1/2 teaspoons lemon extract.
• Sift in 3 cups flour, baking powder, and salt.
• Mix well.
• Spread in baking dish.
• Combine 1/2 cup butter, 3/4 cup sugar, 1 1/2 teaspoons lemon extract, and 1 cup flour.
• Sprinkle over top of batter in baking dish.
• Bake for 20-30 minutes.

SWEET AND ELEGANT BREAD PUDDING

Steps:

• DIce enough bread slices to fill two 16 to 20 ounce baking dish. Grease your baking dishes and add the diced bread and raisins.
• In a mixing bowl mix together eggs, 1 cup of heavy whipping cream, 1/2 cup brown sugar, cinnamon, and nutmeg. Pour half of mixture over each bread bowl.
• Bake, uncovered, at 350 degrees for 30 minutes. Check the center with a toothpick. If toothpick comes out clean remove from oven. If not, cover bowls and bake for another 10 to 15 minutes.
• Sauce-- Mix 1/2 Cup brown sugar, 1/4 cup butter, and 1/4 cup whipping cream. Heat on low until melted and bubbley. Add Vanilla and stir.
• Pour caramel sauce over each bowl, approximately 1/3 of the caramel per bowl. The other third is for later! Enjoy!

CHERRY MIXED BERRY CHOCOLATE CARAMEL STREUSEL BREAD PUDDING

Steps:

• Boil 3 cups of water, add baking soda and dried berries, cherries and, raisins let soak for at least 2 hours before using preferabley over night.
• Preheat oven to 375.
• "line a 11-by-15 inch cake pan with parchment paper spray pan and paper with cooking spray.
• In a bowl whisk together eggs, sugar, spices, milk and vanilla until well blended.
• In another bowl toss bread crumbs, drained cherries,berries, and raisins' chips and nuts.
• Add egg mixture and stir well.
• Press firmly into prepared pan cover with foil.
• Bake 40-45 min until .
• Combined all the streusel ingredients in a small bowl.
• Spread over the top of of pudding and baked uncovered for another 15 minutes.
• let cool 10 to 15 minutes before serving.