Chocolate And Cinnamon Bread On Bread Pudding Recipes

CHOCOLATE CINNAMON ROLL WOOL BREAD

Steps:

• For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
• Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
• Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
• Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
• For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING

Steps:

• For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
• In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
• Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
• For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
• Cut the bread pudding into "slices" and top with the whipped cream.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM

Steps:

• For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
• Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
• For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
• In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
• In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
• Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
• For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
• To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.

EASY CHOCOLATE CINNAMON BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
• Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
• Bake in the preheated oven until set, 55 to 60 minutes.

CHOCOLATE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
• Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
• Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)

Steps:

• Preheat oven to 350°F.
• Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
• Add egg whites and cinnamon; mix well.
• Gradually add milk, mixing until well blended.
• Place bread cubes in 8-inch square glass baking dish.
• Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
• Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350 degrees.
• Spread the softened butter on one side of each slice of brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together eggs, egg yolks, and brown sugar in a large bowl. Add cream, milk, vanilla, cinnamon, nutmeg, and salt; whisk to combine.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch baking dish. Top with brioche, buttered sides up, and overlapping just slightly. Pour egg mixture over the bread. Using your fingers, press down gently on bread to fully submerge in the egg mixture. Place the bread pudding in a roasting pan, and pour enough warm water into the pan to come halfway up the sides of the baking dish. Bake until the custard is set and the bread puffs up slightly, and is springy to the touch, about 1 hour and 15 minutes. Let cool at least 10 minutes.
• Sprinkle the granulated sugar over the top of the pudding. Using a kitchen torch, caramelize the sugar. Alternatively, you can place the custard in a preheated broiler until the sugar carmelizes, 1 to 2 minutes, taking care not to curdle the custard underneath.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
• Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
• Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
• Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
• Whisk in eggs, then vanilla and salt.
• Stir in bread. Let stand 30 minutes.
• Spread half of pudding mixture in prepared dish.
• Sprinkle with 2 cups chocolate chips.
• Cover with remaining pudding mixture.
• (Can be made one day ahead. Cover and Chill)
• Preheat oven to 350.
• Bake pudding uncovered until puffed and firm in center, about 45 minutes.
• Remove from oven; let cool 10 minutes.
• Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
• Spoon pudding into bowls. Top with whipped cream.

CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON

Steps:

• Preheat the oven to 350°F.
• Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don't have a torch, but be careful not to curdle the custard underneath.
• Serve the bread pudding from the baking dish at the table, using a big spoon.