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.
Nutrition Facts : Calories 288 kcal, ServingSize 1 serving
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.
CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING
Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!
Provided by Cassie Best
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
- Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
- Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
- Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
SALTED CARAMEL BREAD PUDDING
Steps:
- Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
- Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
- Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
- Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.
CHOCOLATE BREAD & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
- Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
- Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
- Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
- Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
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CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE
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- 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.
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