German Chocolate Pudding Recipes
GERMAN CHOCOLATE BREAD PUDDING
you can make this ahead by cutting the bread and setting it out to dry 2 to 3 days ahead. Make the sauce one day ahead, then reheat before serving. Pudding can be made up to a day ahead, chilled, then baked and served warm. Baking this dessert in a springform pan gives an elegant look, but you can also make it in a casserole dish...
Provided by Lynnda Cloutier
Categories Puddings
Number Of Ingredients 21
Steps:
- 1. preheat the oven to 350°. coat a 9 inch springform pan with the 1 tablespoon softened butter. Melt chocolate chips, one stick butter, and 1 cup Brown sugar for the pudding in a pan over low heat. Stir mixture frequently until it is smooth, about eight minutes.
- 2. Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes. Toss well so bread absorbs most of the liquid
- 3. Fold melted chocolate mixture into the bread mixture. Transfer to the prepared pan. Bake pudding until center Springs back when gently pressed, 60 to 75 minutes.Cover pudding with foil if it begins to get too Brown. Cool pudding in the pan on a rack for 15 minutes, then remove the springform ring.
- 4. Melt the 2 tablespoons butter with 1/2 cup Brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt. Boil until slightly thickened, about one minute. Remove sauce from heat. Add pecans, coconut and the 2 teaspoons Brandy. Transfer sauce to a bowl. Cool to room temperature.
- 5. Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 tablespoons brandy for the whipped cream until soft peaks form. To serve, spoon sauce over warm bread pudding. Top servings with whipped cream.
GERMAN CHOCOLATE PUDDING
Make and share this German Chocolate Pudding recipe from Food.com.
Provided by Gingerbear
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate and butter together.
- Add chocolate mixture to beaten egg yolks; then add 2/3 cups powdered sugar.
- Chill, then fold in whipped cream.
- Beat egg whites until peaks form.
- Add remaining 1/3 cup sugar into eggs and fold into chocolate mixture.
- Crush vanilla wafer and line a 9X9 inch pan with part of crumbs.
- Spread 2 cups of chocolate mixture over the crumbs.
- Repeat with more crumbs and then the pudding mixture.
- Top pudding with crumbs.
- Refrigerate 24 hours before serving.
- Cut and serve.
Nutrition Facts : Calories 722.3, Fat 52.7, SaturatedFat 29.6, Cholesterol 170.1, Sodium 219.7, Carbohydrate 63.6, Fiber 3.1, Sugar 36, Protein 6.4
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