Belgian Chocolate Bread Pudding Recipes

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ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

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.

Nutrition Facts :

BELGIAN CHOCOLATE BREAD PUDDING



Belgian Chocolate Bread Pudding image

Leftover Challah bread soaks up a rich cocoa-infused custard before being topped off with chopped chocolate and baked to delicious, almost brownie-like perfection. The only thing that would make it better is a scoop of vanilla ice cream on top!

Provided by YummySmellsca

Categories     Dessert

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 11

9 ounces stale challah or 9 ounces egg bread
2 large eggs
1 1/2 cups whole milk
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 tablespoons melted butter
1/4 cup unsweetened cocoa powder
5 tablespoons vanilla custard powder or 5 tablespoons cook & serve vanilla pudding
1/2 teaspoon baking powder
2 tablespoons chopped semisweet chocolate or 2 tablespoons bittersweet chocolate

Steps:

  • Preheat oven to 350°F and line a 9" square baking pan with paper liners. Place the tin on a baking sheet.
  • Tear the bread into small pieces and place in a large bowl.
  • In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
  • Add the butter, cocoa, custard powder and baking powder and beat well.
  • Pour the custard over the bread and stir well. Let stand 5 minutes.
  • Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
  • Sprinkle with chocolate chips.
  • Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

TRIPLE CHOCOLATE BREAD PUDDING



Triple Chocolate Bread Pudding image

A decadent rich desert! Bread pudding is no longer white with rasins anymore. Chocolate chunks, cocoa, and surprise...chocolate milk make up the triple threat. Make sure to serve warm with vanilla ice cream over the top!

Provided by yooper

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces stale French bread
8 tablespoons melted butter
1 cup coarsley chopped walnuts
8 ounces semisweet chocolate, chopped into 1/2 inch chunks
4 eggs
1 cup sugar
1/2 cup usweetened cocoa, sifted
1 pinch salt
2 cups chocolate milk
1/2 teaspoon vanilla extract

Steps:

  • Tear the bread into chunks approximately 1 inch square.
  • Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
  • Spread the mixture in a buttered 9 x 13 x 2 baking dish.
  • Beat the eggs slightly.
  • Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
  • Pour this mixture over the bread.
  • Let it stand for at least 1/2 hour.
  • With a broad spatula, occasionally push the bread down into the liquid as it soaks.
  • Preheat the oven to 350.
  • Bake for 30 to 40 minutes until the pudding is puffed and just set.
  • Rush it to the table and serve with vanilla ice cream or whipped cream.

HOT CHOCOLATE BREAD PUDDING



Hot Chocolate Bread Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 13

Butter or nonstick cooking spray, for greasing the baking dish
3 cups half-and-half
3 cups whole milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 packets hot chocolate mix
3 large eggs plus 6 large egg yolks
1 loaf country white bread, cut into 1 1/2-inch cubes
12 ounces chocolate chips
2 cups mini marshmallows
Confectioners' sugar and whipped cream, for serving

Steps:

  • Grease a 9-by-13-inch baking dish with butter or cooking spray.
  • In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE



Chocolate Bread Pudding With Grand Marnier Sauce image

I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

8 slices egg bread, crusts removed
1/3 cup unsalted butter, melted
1 1/2 cups light cream
1 cup milk
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Grand Marnier custard sauce (See Grand Marnier Custard Sauce posted in Recipezaar)

Steps:

  • Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
  • In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
  • Remove from heat.
  • Stir in chocolate until mixture is smooth.
  • In a separate bowl, whisk together eggs, yolks and sugar.
  • Stir in chocolate mixture and vanilla.
  • Arrange bread in 9 inch square baking dish, pour custard over.
  • Cover surface of pudding with plastic wrap.
  • Place slightly smaller dish on top and weigh down with heavy cans.
  • Let pudding stand for 30 minutes.
  • Remove weights and plastic wrap.
  • Cover dish with foil and puncture with fork to allow steam to escape.
  • Place baking dish in larger shallow baking dish.
  • Pour in enough boiling water to reach halfway up sides of pan.
  • Bake in 325°F oven until firm, about 1 hour and 15 minutes.
  • Let cool for at least 30 minutes before serving.
  • (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
  • Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
  • Pour more sauce over if desired.

Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4

CHOCOLATE BREAD PUDDING (PAULA DEEN)



Chocolate Bread Pudding (Paula Deen) image

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease a 13x9 inch baking dish.
  • Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
  • Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
  • Combine the egg mixture with the milk mixture and mix well.
  • Stir in the grated chocolate.
  • Pour the mixture evenly over the bread cubes;.
  • Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
  • Bake the pudding for 1 hour, or until set;.
  • a knife inserted into the center of the pudding should come out clean.
  • Serve the pudding warm or refrigerate it and serve chilled.

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE



White Chocolate Bread Pudding With Raspberry and White Chocolate image

This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!

Provided by Pamelamb

Categories     Dessert

Time 2h

Yield 15-20 serving(s)

Number Of Ingredients 15

4 cups heavy whipping cream
2 cups milk (I prefer whole!)
1 cup sugar
3 1/2 cups white chocolate chips
6 large eggs, plus
12 large egg yolks
1 teaspoon vanilla extract
1 loaf day old French baguette, 24-inch cut into 1/2-inch inch slices (artisan bread works well too!)
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
2 cups fresh raspberries (thawed) or 2 cups frozen raspberries (thawed)
1/2 cup heavy whipping cream
1 cup white chocolate chips
5 tablespoons unsalted butter (I prefer sweet cream butter!)

Steps:

  • Bread pudding:.
  • Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
  • Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
  • Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
  • Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
  • Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
  • After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
  • Raspberry Sauce:.
  • Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
  • Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
  • White Chocolate Sauce:.
  • Heat heavy cream in saucepan over medium heat until hot.
  • Stir in white chocolate morsels until melted. Set aside to cool slightly.
  • Prepping the Bread Pudding:.
  • By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
  • Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
  • Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5

CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE



Chocolate Brioche Bread Pudding With Warm Vanilla Sauce image

Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!

Provided by BecR2400

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

4 eggs
1 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder
2 1/2 cups half-and-half cream
6 ounces semi-sweet chocolate chips
6 -8 thick slices brioche bread, crusts removed (or other good white bread such as challah)
1/4 cup butter (1/2 stick)
1 cup sugar
1/2 cup half-and-half cream
1 tablespoon Bourbon (optional)
1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
1/2 cup butter (1 stick)

Steps:

  • Preheat the oven to 350F degrees .
  • Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
  • Cut brioche bread into 2-inch cubes, and press into the buttered dish.
  • In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
  • Sprinkle chocolate chips on top.
  • Bake the pudding for 45 minutes to 1 hour.
  • Warm Vanilla Sauce:.
  • Meanwhile, place all vanilla sauce ingredients in sauce pan.
  • Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
  • Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

Nutrition Facts : Calories 404.8, Fat 24.5, SaturatedFat 14.7, Cholesterol 123.4, Sodium 131.6, Carbohydrate 45.5, Fiber 1.1, Sugar 41.3, Protein 4.8

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