Ultimate Brownie Bread Pudding With Coconut Chunks Recipes

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

BROWNIE PUDDING

Steps:

• In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

ALMOND BROWNIE BREAD PUDDING

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
• Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.

CHOCOLATE CHUNK BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
• Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
• Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
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ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
• Add the brownie and candy bars to the prepared loaf pan.
• In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
• Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.