Chocolate Bread Pudding With Honey Roasted Pears 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 :

PEAR BREAD PUDDING



Pear Bread Pudding image

Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.

Provided by puella_mea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 17

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
¼ cup pear brandy
½ teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  • Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
  • Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
  • Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g

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