Double Chocolate And Spice Bread Pudding Recipes

SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

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 BREAD PUDDING

Steps:

• Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
• Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
• Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
• Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM

Steps:

• Heat the oven to 350 degrees F.
• Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant 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 eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
• Pour the chocolate custard over the bread and chocolate in the 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.
• 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, recipe follows. Can also be served cold.
• In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

SCRIPPS COLLEGE DOUBLE CHOCOLATE BREAD PUDDING

Steps:

• Place chopped bread, chocolates in bowl. In another bowl add eggs and mix well. Add 1/4 cup sugar, vanilla, 1 cup whipping cream and milk. Mix until well blended. Pour over bread mixture and let stand 1 hour to overnight. The longer you leave to soak before baking, the creamier the pudding will be.
• Preheat oven to 350 degrees. Pour mixture into a well greased pan, pour remaining cream on top and then sprinkle with the 2 tbl sugar. Bake for 45 minutes or until custard is set and its lightly browned and bubbly.