Debbies Death By Chocolate Bread Pudding Recipes

DEBBIE'S DEATH BY CHOCOLATE BREAD PUDDING

Steps:

• 1. Tear your loaf of bread into small chunks. When I make bread pudding, I prefer to allow my bread to sit for several hours or overnight to "stale." I tear the bread in pieces into a large bowl and cover it with a dishtowel until I am ready to mix it all together.
• 2. Preheat oven to 350 F.
• 3. In a medium-size bowl, mix slightly beaten eggs, sugar, half and half (or cream), and vanilla. Beat on medium until well blended.
• 4. Melt the butter in the microwave and slowly blend into the sugar mixture.
• 5. Pour this mixture over the bread pieces. Stir gently to coat all the bread pieces evenly.
• 6. Gently fold the chocolate chips and the pecans evenly into the bread mixture.
• 7. Allow the mixture to sit for 10 minutes to absorb the liquid.
• 8. Pour into a greased 9x13 pan.
• 9. Bake 45-50 minutes or until lightly brown but not overdone.
• 10. Allow to cool a bit while you prepare the chocolate sauce. Do not prepare the chocolate sauce until the bread pudding is ready to come out. it will get too hard.
• 11. For the chocolate sauce, in a microwave-safe bowl, melt chocolate chips and the butter.
• 12. Check and stir every 30 seconds or so. Add vanilla extract.
• 13. Once melted and stirred smooth, add your half and half (or cream) about 1/4 cup at a time stirring well.
• 14. Microwave another 30 seconds each time until you get it to the consistency that you want it to be to allow you to drizzle it. You may need up to 1 cup of half and half (or cream).
• 15. At this point, for each person I was serving, I dipped a strawberry in the chocolate mixture and set them on waxed paper to dry.
• 16. I dished everyone's bread pudding up, added the chocolate sauce and then garnished with a chocolate covered strawberry. THIS WAS A HIT!!!

ULTIMATE CHOCOLATE BREAD PUDDING

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.

DEATH BY CHOCOLATE PUDDING

Steps:

• Bake brownies according to box directions and allow to cool.
• Crumble brownies and sprinkle a little in bottom of a trifle dish.
• Mix Pudding mix and milk and allow to chill 30 minutes.
• With an electric mixer, blend a little of the pudding with whipped topping and cream cheese and scoop a little into trifle dish.
• add crushed butterfingers andthen pudding.
• repeat until dish is filled and serve cold.