Double Choc Bread And Butter Pudding Recipes

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SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 18 to 20 servings

Number Of Ingredients 21

2 tablespoons butter
6 croissants, stale and cut into 1-inch chunks
1 loaf cinnamon raisin bread, stale and cut into 1-inch squares
1 cup semisweet chocolate chips
6 cups milk
1 1/2 cups chocolate syrup, such as Hershey's
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 to 6 scrapes fresh nutmeg
6 eggs
6 tablespoons butter, cold and cut into small cubes
2 tablespoons all-purpose flour
1 cup pecans, chopped
1/2 cup brown sugar
1 teaspoon Maldon sea salt
1/2 teaspoon ground cinnamon
Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
  • In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
  • In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
  • For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
  • Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
  • In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING



Double Chocolate Croissant Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, melted, plus more for the dish
8 croissants, sliced 1 inch thick (about 12 cups)
3 large eggs plus 3 egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
6 ounces milk chocolate, cut into 3/4-inch pieces
For the sauce:
cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped

Steps:

  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
  • Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
  • Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
  • Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

DOUBLE CHOC BREAD AND BUTTER PUDDING



Double Choc Bread and Butter Pudding image

I'm currently baking this now, smell delicious! Vanilla essence can be used but I was lucky enough to have a vanilla pod in the cupboard.

Provided by EliteTwig

Categories     Dessert

Time 55m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 7

5 broiche rolls
2 cups milk or 2 cups soya milk
1/2 cup caster sugar
3 eggs, whisked
75 g white chocolate chips
50 g milk chocolate chips
1 vanilla pod or 1 teaspoon vanilla essence

Steps:

  • In a baking dish break the brioche into pieces and place in dish, until all brioche used.
  • Sprinkle over both sets of choc chips pushing down the sides as well.
  • In a bowl add the eggs, milk, sugar and vanilla. Mix well to gain a light custard colour.
  • In two halves pour mixture over brioche in dish, most of liquid will get sucked up.
  • On a 325 heat or gas 4 place baking dish in oven for 45-60 mins until golden brown. Serve!

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