Chocolate Raspberry Bread Recipes

RASPBERRY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.

CHOCOLATE CHIP RASPBERRY BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold the raspberries and ¾ cup chocolate chips gently into the batter.
• Pour the bread batter into a greased 8"x4" bread pan.
• Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
• Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• Store in an airtight container.

CHOCOLATE RASPBERRY BREAD

Steps:

• Lightly grease a 9- by 5-inch loaf pan; set aside.
• Preheat oven to 350 degrees.
• Melt chocolate chips and butter in a small saucepan; set aside.
• In a large bowl combine flour, sugar, baking soda, baking powder and salt.
• Add nuts; stir well.
• In a separate bowl combine eggs, milk, raspberry jam, and vanilla.
• Beat until blended.
• Add melted chocolate mixture and milk mixture to the flour mixture,stir just until moistened.
• Pour into prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Place the pan on a wire rack for 10 minutes.
• Remove from pan, cool completely.

CHOCOLATE RASPBERRY LOAF

Steps:

• On a parchment lined baking sheet, set out frozen loaf and let thaw for 2 hours at room temperature.
• Once dough is fully thawed, but still cold, roll out on the counter to a 15x12 rectangle.
• Spread raspberry preserves in an even layer over the dough.
• Sprinkle with mini chocolate chips in an even layer.
• Roll up on the long end being sure to tuck everything in tightly.
• Pinch the long edge to seal it.
• Transfer the roll back to the parchment lined baking sheet.
• Taking sharp kitchen scissors, make 7 cuts down the roll creating 8 sections. Only cut down half way and be sure to place the scissors at a deep angle.
• Take each section and pull It out in opposite directions.
• In a small bowl, whisk the egg until well combined.
• Brush the egg over the entire loaf.
• Bake at 400 for 35 minutes or until golden brown.
• Serve warm.

RASPBERRY BREAD

Steps:

• Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

RASPBERRY, CHOCOLATE & HAZELNUT BREAKFAST BREAD

Steps:

• Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
• When you're ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
• With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length - but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
• Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.