Chocolate Orange Souffl Bread Pudding Recipes

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ORANGE BREAD PUDDING



Orange Bread Pudding image

Make and share this Orange Bread Pudding recipe from Food.com.

Provided by Tezi3885

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices bread (crumbled)
2 tablespoons butter
1/2 cup brown sugar
2 eggs (lightly beaten)
1/2 cup flour
1 teaspoon baking powder
1/2 cup orange juice
1 teaspoon grated orange rind
1/2 cup dried fruits (raisins, cherries etc)
2 tablespoons slivered almonds
2 tablespoons maple syrup

Steps:

  • Sift the flour and baking powder and mix well.
  • In a seperate bowl, mix the butter and sugar and beat till light.
  • Add the beaten eggs and mix until well blended.
  • Next add the fruit, bread crumbs and orange rind.
  • Fold in the flour and orange juice alternately.
  • In a pudding mould, Layer the bottom with maple syrup.
  • Sprinkle the almond slivers on it.
  • Pour the mixed pudding batter into the mold over the syrup it.
  • Put a lid on the mold and put it in a rice cooker.
  • Pour water in the cooker upto half the mould height.
  • Switch the cooker into cooking and let it cook for 1 hours.
  • After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
  • Invert the mould into a plate and cut into slices.
  • Serve warm with custard.

Nutrition Facts : Calories 408.2, Fat 11.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 378.2, Carbohydrate 69.1, Fiber 1.9, Sugar 37.2, Protein 8.7

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING



Chocolate Orange Soufflé Bread Pudding image

Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.

Provided by French Tart

Categories     Dessert

Time P3DT30m

Yield 6 serving(s)

Number Of Ingredients 12

10 slices thick white bread
6 ounces good quality white chocolate
6 ounces good quality dark chocolate, minimum 70% cocoa solids
3 ounces butter
16 fluid ounces whipping cream
2 oranges, zest of, grated
4 tablespoons Cointreau liqueur
4 ounces brown sugar
1 teaspoon cinnamon
4 medium organic eggs
1/2 orange, zest of, grated
2 ounces white chocolate, curls

Steps:

  • You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
  • Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
  • Remove the crusts from the slices of bread & cut each slice into 4 triangles.
  • Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
  • Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
  • Add the orange zest & mix well again.
  • In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
  • Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
  • Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
  • Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
  • Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
  • Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
  • When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
  • Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
  • N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

Nutrition Facts : Calories 947.7, Fat 72.2, SaturatedFat 43.3, Cholesterol 268.7, Sodium 484.9, Carbohydrate 73.1, Fiber 5.9, Sugar 42.9, Protein 14.5

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.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 17

Butter, for greasing pan and ramekins
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note)
1/3 cup raisins
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Make the bread pudding: Preheat oven to 350 degrees F.
  • Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
  • Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
  • Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
  • Make the meringue: Preheat oven to 350 degrees F.
  • Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Judith Dern

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Bon Appétit     San Francisco     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 cups milk
3 ounces unsweetened chocolate, chopped
3 cups fresh coarse white breadcrumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahl&a or other coffee liqueur

Steps:

  • Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
  • Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

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