Chocolate Raspberry Bread Pudding Recipes

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CHOCOLATE RASPBERRY BREAD PUDDING



Chocolate Raspberry Bread Pudding image

Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 8

Number Of Ingredients 11

6 cups cubed (1 inch) day-old French bread
1 cup fresh raspberries
2 tablespoons miniature semisweet chocolate chips
2 cups fat-free (skim) milk
1/2 cup fat-free egg product
1/4 cup packed brown sugar
1 teaspoon vanilla
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 bag (12 oz) frozen unsweetened raspberries, thawed, undrained

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
  • In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
  • Bake 40 to 50 minutes or until golden brown and set.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g

CHOCOLATE PUDDING WITH RASPBERRY CREAM



Chocolate Pudding With Raspberry Cream image

This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.

Provided by Yossy Arefi

Categories     snack, custards and puddings, dessert

Time 25m

Yield 2 servings

Number Of Ingredients 9

1 cup/240 milliliters whole milk
1 large egg yolk
5 tablespoons plus 1 teaspoon/75 grams granulated sugar
5 tablespoons/30 grams Dutch-process cocoa powder
1 tablespoon cornstarch
Pinch of kosher salt
1 1/2 teaspoons vanilla extract
1/2 cup/80 grams fresh raspberries
1/3 cup/80 milliliters heavy cream

Steps:

  • Add the milk and egg yolk to a measuring cup. Whisk to combine.
  • Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
  • Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
  • Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
  • When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
  • Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

RASPBERRY-WHITE CHOCOLATE BREAD PUDDING



Raspberry-White Chocolate Bread Pudding image

In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.

Provided by By Inspired Taste

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 9

2 eggs
1 cup milk
1/2 cup whipping cream
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt
1 loaf French bread, at least a day old, cut into 1-inch squares (6 to 7 cups)
2 cups Cascadian Farm® frozen organic raspberries (thawed) (from 10-oz bag)
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
  • Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE



White Chocolate Bread Pudding With Raspberry and White Chocolate image

This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!

Provided by Pamelamb

Categories     Dessert

Time 2h

Yield 15-20 serving(s)

Number Of Ingredients 15

4 cups heavy whipping cream
2 cups milk (I prefer whole!)
1 cup sugar
3 1/2 cups white chocolate chips
6 large eggs, plus
12 large egg yolks
1 teaspoon vanilla extract
1 loaf day old French baguette, 24-inch cut into 1/2-inch inch slices (artisan bread works well too!)
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
2 cups fresh raspberries (thawed) or 2 cups frozen raspberries (thawed)
1/2 cup heavy whipping cream
1 cup white chocolate chips
5 tablespoons unsalted butter (I prefer sweet cream butter!)

Steps:

  • Bread pudding:.
  • Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
  • Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
  • Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
  • Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
  • Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
  • After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
  • Raspberry Sauce:.
  • Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
  • Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
  • White Chocolate Sauce:.
  • Heat heavy cream in saucepan over medium heat until hot.
  • Stir in white chocolate morsels until melted. Set aside to cool slightly.
  • Prepping the Bread Pudding:.
  • By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
  • Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
  • Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5

RASPBERRY BREAD PUDDING



Raspberry Bread Pudding image

Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
  • Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

WHITE CHOCOLATE AND RASPBERRY BRIOCHE PUDDING



White chocolate and raspberry brioche pudding image

A modern twist on a classic British favourite

Provided by tweety_anja

Time 1h5m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.
  • Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
  • Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries. Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries.
  • In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
  • Bake in the oven for 30 minutes until the surface is golden and the custard has set. Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.

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