Double Fudge Bread Pudding Recipes

DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE-FUDGE BREAD PUDDING

Steps:

• Butter a 13x9-inch baking dish; spread out bread in dish.
• In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
• Whisk in eggs, one at a time, until combined well.
• Whisk in extract.
• Place chocolate in a medium heatproof bowl.
• In a medium saucepan, bring milk and heavy cream just to a boil.
• Pour over chocolate and stir until completely melted.
• Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
• Evenly pour over bread.
• Refrigerate, stirring occasionally, at least 1 hour or overnight.
• Heat oven to 325 degrees.
• Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
• Serve warm or chilled with whipped cream, if using.

DOUBLE FUDGE BREAD PUDDING WITH CHOCOLATE WHIPPED TOPPING

Steps:

• Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.
• Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
• In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.
• In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.
• Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.
• Beat together the sugar and cream. Once soft peaks form, fold in the chocolate sauce.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.

CHOCOLATE FUDGE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

BREAD PUDDING WITH NUTMEG

Steps:

• In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.