Chocolate Caramel Bread Pudding Recipes

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Place bread in an even layer in a greased 9 x 13 baking dish. Bake the bread pieces for 5 minutes or until bread is slightly crispy.
• In a medium bowl whisk together eggs, Bolthouse Chocolate Protein Plus, sugars, and vanilla. Once mixed, pour over bread, pressing down on the bread to soak up the chocolate mixture.
• Drizzle melted butter over the top of the mixture.
• Bake 35-40 minutes or until a toothpick in the center comes out clean (or the internal temperature is 160°F).
• In a medium bowl, mix together confectioners' sugar and Bolthouse Salted Caramel Latte until smooth.
• Pour over bread and serve warm.

CHOCOLATE CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
• In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
• Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
• Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
• Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

BREAD PUDDING WITH CARAMEL SAUCE

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.

CHOCOLATE-CARAMEL BREAD PUDDING

Steps:

• Make the pudding: Place the chocolate in a large bowl and set aside. Place the cream, milk, cocoa, and vanilla bean seeds and pod in a medium pot and bring to a simmer over medium heat. Remove from the heat, and strain into the bowl of chocolate. Gently stir to combine and set aside. Whisk the egg, yolks, salt, and sugar together in a medium bowl. Pour the cream mixture into the egg mixture in a slow, steady stream, whisking continuously until combined. Place the challah in a large bowl, pour the egg-and-cream mixture over the bread, and let sit, tossing occasionally, until the bread absorbs the liquid, about 30 minutes.
• Bake the pudding: Heat the oven to 325°F. Lightly coat a 10-inch (1 quart) deep-dish pie pan with the butter. Gently mix chocolate chips and the soaked bread together. Spoon half of the pudding into the pie pan, sprinkle with half of the caramel candies, top with the remaining pudding and caramel. Tightly cover the pie pan with aluminum foil, fit it into a 10- by 15-inch roasting pan, and place them on the middle shelf of the oven. Fill the roasting pan with hot water until the level reaches halfway up the sides of the pie pan. Bake for 40 minutes, uncover, and continue to bake until the liquid has set and the caramel is melted, about 20 more minutes. Serve warm. Pudding can be stored covered tightly with plastic wrap and refrigerated for up to 3 days.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING

Steps:

• Set oven to 325 degrees.
• Butter a 9-inch baking dish.
• Spread the bread cubes into the bottom of the baking dish.
• Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
• Drizzle the caramel sauce over top.
• In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
• Let stand at room temperature for 20 minutes.
• Bake for about 45-50 minutes to 1 hour.
• Let stand for 15 minutes before serving.
• Serve warm topped with ice cream.
• Delicious!

CARAMEL BREAD PUDDING

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.

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.