Cocoa Toast Bread Pudding Recipes
CHOCOLATE-LOVERS BREAD PUDDING
This recipe goes back to my grandmother. She was a wonderful cook and had to make do with what she had. I guess they all had leftover homemade bread. This sounds like it is toooo simple to be good, but we love it. It has a wonderful flavor.
Provided by Mimi in Maine
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 2 quart baking bowl or use cooking spray.
- Add the eggs and beat in the bowl with a fork.
- Add the sugar and the cocoa and mix well with the eggs.
- Add the milk slowly to the above mixture wisking all the time.
- Add salt and vanilla and mix well.
- Break the bread up in pieces and add to milk mixture making sure all the bread in under the milk and wet.
- Bake in a 375 degree oven for about 1 1/2 hours in a pan of water.
Nutrition Facts : Calories 328.4, Fat 8.6, SaturatedFat 4.4, Cholesterol 93.3, Sodium 270.8, Carbohydrate 53.6, Fiber 1.2, Sugar 34.4, Protein 9.7
ULTIMATE CHOCOLATE BREAD PUDDING
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
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 :
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