Chocolate Bread Pudding By Paula Deen Recipes

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
• Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
• In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
• Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
• For the sauce:
• Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 °F.
• Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
• In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine sugar and light brown sugar with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.
• In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.
• Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
• Pecan Rum Flambe Sauce:
• In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.

DOUBLE FUDGE BREAD PUDDING WITH CHOCOLATE WHIPPED TOPPING

Steps:

• Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.
• Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
• In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.
• In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.
• Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.
• Beat together the sugar and cream. Once soft peaks form, fold in the chocolate sauce.

CHOCOLATE BREAD PUDDING BY PAULA DEEN

Steps:

• 1. Preheat oven to 325 degrees. Lightly grease a 13 by 9 inch baking dish. Place the bread cubes in the baking dish.
• 2. In a large bowl, whisk the milk, cream and liqueur. In another bowl, combine the granulated sugar and brown sugar and cocoa powder and mix well. Add this to the milk mixture and combine.
• 3. Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
• 4. Pour the mixture evenly over the bread cubes, let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the mixture.
• 5. Bake pudding for one hour, or until set; a knife inserted into the center of the pudding should come out clean. Serve warm or with whipped cream or a dessert sauce.