German Chocolate Bread Pudding Recipes

GERMAN CHOCOLATE BREAD PUDDING

Steps:

• 1. preheat the oven to 350°. coat a 9 inch springform pan with the 1 tablespoon softened butter. Melt chocolate chips, one stick butter, and 1 cup Brown sugar for the pudding in a pan over low heat. Stir mixture frequently until it is smooth, about eight minutes.
• 2. Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes. Toss well so bread absorbs most of the liquid
• 3. Fold melted chocolate mixture into the bread mixture. Transfer to the prepared pan. Bake pudding until center Springs back when gently pressed, 60 to 75 minutes.Cover pudding with foil if it begins to get too Brown. Cool pudding in the pan on a rack for 15 minutes, then remove the springform ring.
• 4. Melt the 2 tablespoons butter with 1/2 cup Brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt. Boil until slightly thickened, about one minute. Remove sauce from heat. Add pecans, coconut and the 2 teaspoons Brandy. Transfer sauce to a bowl. Cool to room temperature.
• 5. Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 tablespoons brandy for the whipped cream until soft peaks form. To serve, spoon sauce over warm bread pudding. Top servings with whipped cream.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

GERMAN CHOCOLATE PUDDING

Steps:

• Melt chocolate and butter together.
• Add chocolate mixture to beaten egg yolks; then add 2/3 cups powdered sugar.
• Chill, then fold in whipped cream.
• Beat egg whites until peaks form.
• Add remaining 1/3 cup sugar into eggs and fold into chocolate mixture.
• Crush vanilla wafer and line a 9X9 inch pan with part of crumbs.
• Spread 2 cups of chocolate mixture over the crumbs.
• Repeat with more crumbs and then the pudding mixture.
• Top pudding with crumbs.
• Refrigerate 24 hours before serving.
• Cut and serve.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.

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.