Choc Chip Bread Butter 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 :

CHOC CHIP BREAD & BUTTER PUDDING & BUTTERSCOTCH SAUCE



Choc Chip Bread & Butter Pudding & Butterscotch Sauce image

Make and share this Choc Chip Bread & Butter Pudding & Butterscotch Sauce recipe from Food.com.

Provided by Mandy

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

125 g butter
10 slices bread
4 eggs
1/4 cup caster sugar
2 cups milk
1 teaspoon vanilla essence
1/2 cup chocolate chips
cinnamon sugar
ground nutmeg
125 g butter
1 cup brown sugar
300 ml thickened cream

Steps:

  • Butter a 10x20cm loaf dish and set aside.
  • Butter bread slices and remove crusts, cut to required shape to fit you pan.
  • Whisk eggs & sugar until pale, gradually blend in milk & vanilla.
  • Place a layer of buttered bread over the base of the prepared dish. Sprinkle with a little chocolate.
  • Pour over enough custard mix to just cover the bread layer. Continue layering, bread chocolate & custard until pan is full, finishing with a layer of bread.
  • Drizzle with any remaining custard & dust with cinnamon sugar & nutmeg.
  • Place pan into a baking dish filled with enough water to to come halfway up the sides of the pan.
  • Bake at 180°C for 1 hour or until firm.
  • Prepare butterscotch sauce - Melt butter & sugar together in a saucepan, stir in cream.
  • Bring to the boil, stirring, reduce heat, simmer for 3 minutes or until slightly thickened.
  • Serve pudding with warm sauce and cream if desired.

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