CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE
This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.
Provided by Bernice Mosteller
Categories Other Sauces
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
- 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
- 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE
Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Place the bread cubes in a 9 x 13 buttered glass pan.
- Sprinkle the raisins over the bread.
- Drizzle on the melted butter, do not mix into the bread cubes and raisins.
- Set this aside.
- In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
- DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
- Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
- Sprinkle the top with a grating of more nutmeg.
- Preheat the oven to 350 degrees F.
- Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
- Bake until pudding is puffy all over and golden.
- Remove to rack to cool.
- Sauce-- In a saucepot over med.
- heat, melt the butter, and brown sugar.
- Bring to a boil, and remove from the heat.
- Whisk in the salt, vanilla, and milk.
- The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.
Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6
BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter. , In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes. , Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly., In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.
Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 300mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 12g protein.
OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.
Provided by Feast Your Eyes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Begin by buttering 12 small ramekins and dusting with granulated sugar.
- Bread Pudding:
- Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
- Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
- Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
- Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
- Bake until nicely browned and set, about 30 minutes.
- Kahlùa Caramel Sauce:
- Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
- To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
- Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
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DARK CHOCOLATE BREAD PUDDING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (11)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Over medium heat, heat the heavy cream and whole milk in a medium saucepan until simmering. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Set aside for a few minutes to slightly cool down so as not to cook the eggs in the next step.
- Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. Pour in the chocolate cream mixture and whisk until smooth. Divide this chocolate custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to evenly coat.
- Grease a 9×13 inch (or similar size) baking pan. Spread the chocolate soaked bread evenly into the pan. Pour the remaining chocolate custard evenly over the top. If you have extra, dot a few chocolate chips on top too (this is for looks and extra chocolate taste). Cover tightly with aluminum foil and allow to sit at room temperature for at least 30 minutes so the bread has a chance to soak up some of the custard. This is crucial. You can also chill the unbaked bread pudding in the refrigerator for up to 1 day.
CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE
From momontimeout.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory DessertCalories 534 per serving
- Butter a 2-quart rectangular baking dish. Sprinkle 2 tablespoons of brown sugar on top of the butter. Set aside.
- Cut the slices of bread in half and butter one side of each slice. Sprinkle on chocolate chips. Place in the prepared baking dish.
- Whisk together the eggs, cream, sugars, cinnamon, nutmeg, and vanilla in a large bowl until thoroughly combined.
- Pour the custard over the bread. Pres down on the bread so it is covered by the liquid. Cover and let it sit in the refrigerator for 30 minutes.
CHOCOLATE AND CARAMEL BREAD PUDDING RECIPE | MYRECIPES
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- Combine milk and pudding mix in a medium bowl, stirring well with a whisk. Stir in bread until coated. Pour bread mixture into an 8-inch square pan coated with cooking spray; sprinkle with chopped candy.
- Bake at 350° for 38 minutes. Spoon pudding evenly into each of 6 individual serving bowls; top each serving with ice cream, if desired, and drizzle evenly with syrup.
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- Butter an 8-by-11-inch glass or ceramic baking dish. In a medium glass bowl, microwave the chocolate at high power in 30-second intervals until melted, stirring between intervals.
- In a medium saucepan, bring the milk and cream to a simmer over moderately high heat. In a large bowl, whisk the whole eggs and yolks with 1/2 cup of the sugar, the vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the melted chocolate.
- Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top. Press the challah into the custard until evenly soaked, then let stand for 20 minutes.
- Preheat the oven to 325°. Sprinkle the remaining 2 tablespoons of sugar over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes, until a knife inserted into the center comes out clean. Remove the dish from the water bath and let stand for 20 minutes. Serve the bread pudding warm or at room temperature with the Bourbon Caramel Sauce and whipped cream.
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