Caramel Dark Chocolate Mini Bread Puddings Recipes

CHOCOLATE CARAMEL BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 and grease a 9x13 pan with cooking spray.
• Pour bread into baking pan and distribute evenly.
• Whisk eggs, milk, cream, brown sugar, salt and vanilla together in mixing bowl. Pour over bread in pan.
• Sprinkle 2 tablespoons of mini chocolate chips and 2 tablespoons caramel bits onto the bread.
• Bake for 25 minutes or until eggs are set. Remove from oven and prepare topping.
• Place 1/3 cup chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir until melted. Return to the microwave in 15 second increments and stir after each addition until melted if necessary. Drizzle over bread.
• Place 1/3 cup caramel bits and 1 tablespoon milk into a microwave safe bowl. Microwave for 45 seconds and stir. Continue to microwave in 20 second increments, and stirring after each addition, until caramel is melted. Drizzle over bread.
• Serve warm.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE

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.