Chocolate Orange Soufflé Bread Pudding Recipes

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CHOCOLATE-ORANGE BREAD PUDDING



Chocolate-Orange Bread Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough
1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested

Steps:

  • For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
  • Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
  • For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
  • Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

TRISHIE'S CHOCOLATE AND ORANGE BREAD PUDDING



Trishie's Chocolate and Orange Bread Pudding image

A classic dessert with a chocolate and orange twist!

Provided by Trishie

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
¼ cup packed brown sugar
¼ cup unsalted butter, softened
2 tablespoons grated orange zest
¼ cup orange juice
1 teaspoon ground cinnamon
8 slices white bread
2 ounces dark chocolate, grated
1 cup milk
1 cup heavy cream
3 eggs

Steps:

  • Mix together the white and brown sugars in a small bowl.
  • Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest, and orange juice, and cinnamon. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in an 8x8 inch baking dish with the buttered side down.
  • Place the remaining sugar, grated chocolate, milk, cream, and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake the bread pudding until golden brown and set, 30 to 40 minutes.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 40.7 g, Cholesterol 171.4 mg, Fat 29.8 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 16 g, Sodium 298.1 mg, Sugar 22 g

CHOCOLATE ORANGE BRIOCHE BREAD PUDDING



Chocolate Orange Brioche Bread Pudding image

"Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture," shares Tom Filippou, executive chef for President's Choice Cooking School. "To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings."

Provided by vdelcarpio

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 brioche bread, loaf
8 large eggs
1 1/4 cups homogenized milk
1 cup 35% cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon orange-flavored liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (500 g) package pc dark chocolate with candied orange peel, finely chopped
2 tablespoons piece pure orange marmalade
1 1/2 teaspoons water

Steps:

  • Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
  • Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
  • Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
  • Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
  • Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.

Nutrition Facts : Calories 332.9, Fat 10.3, SaturatedFat 5.4, Cholesterol 148.7, Sodium 233.5, Carbohydrate 55.4, Fiber 0.9, Sugar 50.4, Protein 6.2

ORANGE-CHOCOLATE BREAD PUDDING



Orange-Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 cups sugar, plus more for sprinkling
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
3/4 cup plus 2 tablespoons bourbon
2 large eggs plus 6 egg yolks
12 cups day-old challah bread cubes
4 tablespoons unsalted butter, plus more for greasing
3/4 cup bittersweet chocolate chunks
Pinch of salt
3/4 cup heavy cream

Steps:

  • Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
  • Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
  • Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

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