Chocolate Chip Pound Cake Bread Pudding Recipes

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

CHOCOLATE CHIP POUND CAKE BREAD PUDDING

Steps:

• First, make the pound cake.
• Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
• Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
• Add the sugar and continue to beat until smooth.
• Add the eggs beating with each additional egg.
• Add vanilla.
• Add the flour alternating with milk (start and end with flour).
• Stir in chocolate chips.
• Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
• Let cool on rack.
• When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
• Whisk together eggs and sugar. Add milk. Whisk until combined.
• Pour egg mixture over the pound cake.
• Let soak on counter for 1 hour.
• Bake for 45 minutes in a 350 degree oven.

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.

CHOCOLATE CHOCOLATE CHIP POUND CAKE

Steps:

• Lightly mist a 12 cup Bundt or tube pan with cooking oil spray, then dust with flour. Shake out the excess flour and set pan aside.
• Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute until the batter looks thick and well combined.
• Fold in the chocolate chips, making sure they are well distributed throughout the batter.
• Pour the batter into the prepared pan.
• Bake at 350 degrees in the center of the oven 45 to 50 minutes.
• Remove pan from the oven and place on a wire rack to cool for 15 minutes. Serve while still warm.

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.