chocolate bread pudding

Warm chocolate bread pudding with chunks of dark chocolate, reserve this treat for a special occasion... Valentine's Day perhaps?

Dark Chocolate Chunk Bread Pudding

1.25 oz challah bread, cut into 1/2 inch cubes (no crust)

1% reduced-fat milk

tbsp sugar

tbsp unsweetened cocoa

tsp vanilla extract

egg (lightly beaten)

cooking spray

oz dark chocolate (coarsely chopped (Green & Black's 70% dark))

tbsp fat-free whipped topping (optional)

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted.

Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk.

Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate.

Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.

Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.

This chocolate bread pudding has a show-stopping molten lava center, flavored with chocolate and whiskey. This festive dessert is a surefire crowd pleaser, and perfect for the holidays!

Boozy Chocolate Bread Pudding (vegan)

dates

water

orange (peel of, chopped)

tbsp vanilla extract

tbsp baking soda

tbsp apple cider vinegar

maple syrup

almond butter

almond flour

oz dark chocolate

tbsp whisky (optional)

tbsp coconut milk

Soak the dates in the boiling water for around 20 minutes.

Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.

Preheat an oven to 180 degrees C/350 degrees F.

Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.

Transfer 2/3 of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.

Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.

With chocolate heavily steeping the pudding inside out, it’s a temptation a chocolate lover cannot say no to!

Chocolate Bread Pudding Recipe

Cake layer

bread

300 milliliters non-sugar fresh milk

sugar

cocoa powder

chocolate

gelatin powder

Sauce

chocolate (melted)

Cut the bread slices into smaller dices and put them in the mixer before pouring the fresh milk along with sugar and cocoa powder.

Turn on the mixer and blend the ingredients into a smooth substance. With that fairly large amount of milk, don’t be surprised if it’s more of a liquid than a paste.

Get the pan ready and heat the mixture on low heat with 50g chocolate and gelatin powder. You can crush your chocolate bars into smaller pieces so they can melt easily.

Once the additives have dissolved and given you a thick chocolate-colored cream, pour it into a new bowl and leave it in the fridge for about 5 hours.

Step 1: Prepare the cake layer

Melt the remaining chocolate by heating the bowl with the heat from a pan full of boiled water. Keep the temperature at low to average mode.

Use a thin knife to separate the pudding from the mold and flip it onto a suitable plate.

Pour the chocolate sauce all over the surface and give the sticky layer a few minutes to settle before cutting and serving your cake.

Step 2: Topping with sauce

NO BAKE - EGGLESS | Chocolate bread pudding recipe  | Bread Recipes

Chocolate and cinnamon spice up this bread pudding recipe.

Chocolate Cinnamon Bread Pudding

chocolate chips

milk

eggs

cinnamon

brown sugar

vanilla extract

Whipped Cream ((optional))

Preheat oven to 350.

Place the bread cubs in a greased 2-quart baking dish.

Add the chocolate chips over the bread cubes.

In a medium-sized mixing bowl whisk together the milk, eggs, cinnamon, light brown sugar, and vanilla extract.

Pour the milk mixture over the bread cubes.

Bake for 40 to 45 minutes, or until the custard is set.

Serve warm with a side of whipped cream.

Tender and perfect, this Chocolate Bread Pudding is for chocolate lovers! A chocolate custard gives this bread pudding it’s rich flavor, and chunks of chocolate bring in even more flavor.

Chocolate Bread Pudding

bread (brioche, challah, French bread,

heavy whipping cream

chocolate (chopped)

semi-sweet chocolate (chopped, divided)

whipped cream

Prep

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.

Cube

Cut the bread into 1 inch cubes. If the bread is stale, add it to the prepared baking dish. If it is more fresh, spread it out in a single layer on a baking sheet. Bake in the oven for 10 minutes, mixing halfway though the baking time. Then transfer the bread cubes to the baking dish.

Boil

Combine the milk and the cream in a small saucepan and heat over medium heat until right before it starts to boil.

Combine

While the milk is heating, combine the eggs, egg yolks, and sugar and whisk until smooth. Slowly whisk in the hot milk mixture, making sure to vigorously whisk as you are adding it to avoid curdling the eggs. Add all of the bittersweet chocolate and half of the semi-sweet chocolate. Continue to whisk until the chocolate is melted.

Press

Pour the chocolate custard over the top of the bread in the baking dish. Use your hands or a spatula to gently press the bread down into the custard, making sure all of the bread is soaked.

Sprinkle

Sprinkle the remaining semi-sweet chocolate evenly over the top. If desired, use your hands or a spatula to gently press the chocolate in so that not all of it is on top of the bread.

Bake

Transfer the dish to the oven. Bake until the pudding is puffed and browned, 35-45 minutes. If you shake the dish, it will have just a slight jiggle to it. Remove from the oven and let it sit for 5-10 minutes.

Serve

Serve the bread pudding warm or at room temperature, topped with fresh whipped cream, if desired.

I lurve that recipe....I need to make it again soon! Makes me hungry just to look at it again!

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