Chocolate Bread Pudding W Peanut Butter Sauce Recipes

PEANUT BUTTER-CHOCOLATE BREAD PUDDING

Steps:

• Grease a 9"x 13" baking pan. Place the cubed croissants in the pan. Sprinkle with chocolate chunks.
• Whisk the eggs in a large bowl. Add the milk, sugar, peanut butter, and vanilla, and whisk until combined. Pour the mixture over the croissants. If necessary, press the croissants down into the egg mixture to coat. Refrigerate for at least an hour or overnight.
• Remove the chilled bread pudding from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat oven to 350°F.
• Bake the bread pudding for 1 hour to 1 hour 10 minutes, or until a thin knife inserted into the center comes out clean. Serve warm.
• Combine the sugar, cocoa powder, and salt in a small saucepan. Combine the water and cornstarch, and then whisk into the sugar mixture.
• Bring the mixture to a boil over medium-high heat, whisking frequently. Allow to boil for 1-2 minutes, or until slightly thickened.
• Remove from heat. Add the butter and rum, and stir until smooth.

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-PEANUT PUDDING

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted.
• Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

BREAD PUDDING WITH BUTTER SAUCE

Steps:

• Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.

CHOCOLATE & PEANUT BUTTER BREAD PUDDING

Steps:

• Heat oven to 350ºF.
• Whisk first 5 ingredients in large bowl until blended. Gradually stir in milk. Add bread; stir to evenly coat. Stir in chocolate.
• Pour into 9-inch square baking dish sprayed with cooking spray.
• Bake 40 min. or until center is set and top is golden brown. Cool.
• Sprinkle with powdered sugar just before serving.

CHOCOLATE BREAD PUDDING W/ PEANUT BUTTER SAUCE

Steps:

• Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
• Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature. (yields 1 cup).

CHOCOLATE -PEANUT BUTTER BREAD PUDDING

Steps:

• 1. Spray a 3 1/2 -quart baking dish with nonstick cooking spray.
• 2. Place half of bread cubes in prepared baking dish. Top evenly with half of chocolate-covered peanut butter cups and half of chopped chocolate. Place remaining bread cubes over chocolate top with remaining chocolate-covered peanut butter cups and remaining chopped chocolate. In a large bowl, whisk eggs until smooth, Add milk, cream, sugar, brown sugar, and vanilla; whisk until combined, pour over chocolate in prepared pan. Press down bread with back of a wooden spoon. let stand for 30 minutes. Preheat oven to 325'F Bake pudding for 1 hour and 40 to 50 minutes or until a wooden pick inserted in center comes out clean.Cover pudding with aluminum foil halfway through baking to prevent excess browing. Serve warm with Peanut Butter Sauce. PEANUT BUTTER SAUCE 1 (12ounce) can evaporated milk 3/4 cup firmly packed brown sugar 1/2 cup whole milk 2 eggs yolks 1 cup creamy peanut butter 1/4 cup butter 1 teaspoon vanilla extract In a medium saucepan, combine evaporated milk, brown sugar,milk and eggs yolks, whisking until smooth. bring to aboil over medium-high heat; reduce heat and simmer for 7 to 8 min, whisking constantly until thickened. Removefrom heat; whisk in peanuts butter and vanilla until mixture is smooth, Serve warm over pudding.

EASY CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a medium saucepan over medium heat, bring 1 cup water to a boil.
• Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
• Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
• Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
• Remove from heat and add in vanilla; cool slightly.
• If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
• Just rewarm slightly before using.

CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
• Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
• Store any remaining sauce in the fridge.