Double Chocolate Cinnamon Bread Pudding Recipes

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EASY CHOCOLATE CINNAMON BREAD PUDDING



Easy Chocolate Cinnamon Bread Pudding image

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  • Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
  • Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING



Chocolate and Cinnamon Bread on Bread Pudding image

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt

Steps:

  • For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
  • In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
  • Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
  • For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
  • Cut the bread pudding into "slices" and top with the whipped cream.

DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons butter
1 loaf cinnamon-raisin bread, cut into 1-inch squares
6 croissants, cut into 1-inch chunks
1 cup semi sweet chocolate chips
6 eggs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
5 to 6 scrapes of fresh nutmeg, on a rasp
1 1/2 quarts milk
1 1/2 cups chocolate syrup (recommended: Hershey's)
Kosher salt
Bourbon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

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.

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 BREAD PUDDING



Double Chocolate Bread Pudding image

I have never liked bread pudding because I can't stand the texture of soggy bread. But, since my husband loves it, I went on a mission to find bread pudding that wasn't soggy and I found the most delicious recipe in the Good Housekeeping magazine. It is heavenly!

Provided by Irish Rose

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream
1/3 cup sugar
1/4 whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon vanilla extract
6 ounces day-old French bread, cut into 3/4-inch cubes (about 4 cups)
1/4 cup semi-sweet chocolate chips
whipped cream (optional)

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.

Nutrition Facts : Calories 447.3, Fat 36.6, SaturatedFat 22, Cholesterol 134.4, Sodium 175.3, Carbohydrate 30.8, Fiber 4.5, Sugar 11.7, Protein 7.6

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