Triple Chocolate Bread Pudding Recipes

CROCK POT TRIPLE CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Lightly grease a medium (4-5 quart) crock pot.
• Add bread to crock pot.
• Top with chocolate chips.
• In a large bowl, whisk together sugars, cocoa powder, eggs, milk, half-and-half, and vanilla. It's ok if it's a little lumpy, but you don't want big piecies of cocoa powder.
• Pour milk mixture over bread, gently pressing bread down as needed.
• Place a thin cotton towel over the top of the slow cooker.
• Cover, and cook on low for about 3-3 1/2 hours.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• Tear the bread into chunks approximately 1 inch square.
• Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
• Spread the mixture in a buttered 9 x 13 x 2 baking dish.
• Beat the eggs slightly.
• Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
• Pour this mixture over the bread.
• Let it stand for at least 1/2 hour.
• With a broad spatula, occasionally push the bread down into the liquid as it soaks.
• Preheat the oven to 350.
• Bake for 30 to 40 minutes until the pudding is puffed and just set.
• Rush it to the table and serve with vanilla ice cream or whipped cream.

TRIPLE CHOCOLATE PUDDING

Steps:

• Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk, until batter is smooth. Whisk in half and half then pass through chinois into a heavy stainless steel sauce pan. Cook over medium heat whisking constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in white chocolate and pour into coffee cups.;

TRIPLE CHOCOLATE "BREAD" PUDDING

Steps:

• Preheat over to 325 degrees F., and grease a 9 inch square pan.
• Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
• Fold in doughnut pieces gently.
• Add chocolate chips and stir gently to combine.
• Allow to sit and soak up the milk mixture 10 minutes.
• Bake at 325F for 45-50 minutes, or until set.
• Serve warm alone or with vanilla sauce.

TRIPLE-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Place bread in 8-inch square baking dish sprayed with cooking spray.
• Whisk eggs and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Pour over bread; sprinkle with 1/2 cup chopped chocolate.
• Bake 30 min. or until center is almost set. Cool slightly.
• Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended.
• Serve pudding topped with chocolate sauce.

TRIPLE CHOCOLATE RASPBERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
• 2. Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
• 3. In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
• 4. In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
• 5. Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
• 6. Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
• 7. Serve warm, or cold with whipped cream (optional.)

TRIPLE CHOCOLATE BREAD PUDDING (WHITE CHOCOLATE SAUCE)

Steps:

• In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
• Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
• Gradually in eggs and vanilla until well combined.
• Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
• Cover and refrigerate 30 minutes stirring occasionally.
• Sprinkle rest of chocolate chips on top of bread mixture.
• Bake at 300, uncovered, 40 - 45 minutes until set.
• Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
• FOR WHITE CHOCOLATE SAUCE.
• In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
• Serve over bread pudding.