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Chocolate Bread Pudding

Chocolate Bread Pudding


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Ingredients

  • Unsalted butter (for pan)
  • 1 vanilla bean, halved lengthwise
  • 6 ounces semisweet or bittersweet chocolate
  • 5 tablespoons plus 1 teaspoon sugar, divided
  • 1 large egg plus 3 large egg yolks
  • 1 loaf brioche, cubed (about 6 cups)

Recipe Preparation

  • Combine cherries and brandy in a small bowl, cover, and let stand at room temperature overnight.

  • Butter cake pan; set aside. Press Warm; set timer for 10 minutes and press Start to heat the pressure cooker. Place milk and cream in the pot; scrape in vanilla seeds and add bean. Bring just to a boil. Remove pot from pressure cooker and press Cancel. Add chocolate and 2 Tbsp. sugar. Stir until chocolate is melted; let cool. Whisk egg, egg yolks, and remaining 3 Tbsp. plus 1 tsp. sugar in a large bowl until pale and fluffy. Whisk in cooled chocolate mixture and salt; add cherries with brandy. Add brioche and mix gently to combine. Transfer brioche mixture to prepared cake pan. Place rack in bottom of pot; add 2 cups water, then place pan on rack. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 20 minutes and press Start to cook.

  • Let pressure release naturally. Remove lid; carefully remove pan from pot. Serve bread pudding warm with whipped cream; if desired.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

    • 1 tablespoon unsalted butter plus additional for greasing ramekin
    • 1/3 cup heavy cream
    • 2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
    • 1 1/2 teaspoons sugar
    • 1/2 teaspoon vanilla
    • 1/4 teaspoon cinnamon
    • 1/8 teaspoon cayenne
    • 1 large egg, lightly beaten
    • 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
    • Accompaniment: vanilla ice cream (optional)
  1. Special Equipment
    • an 8-ounce ramekin or a muffin tin with 1-cup muffin cups
    1. Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
    2. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
    3. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

    Ingredients

      • 1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
      • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
      • 1 cup semisweet chocolate chips
      • 2 1/2 cups half and half
      • 1 cup sugar
      • 6 large eggs
      • 4 large egg yolks
      • 2 tablespoons vanilla extract
      • 1/8 teaspoon salt
      • 2 tablespoons (packed) dark brown sugar

    Chocolate Bread Pudding

    Give day old bread new life by transforming it into bread pudding. It is a classic comfort food that can be prepared with French bread, a crusty Italian loaf, or even more delicate challah or brioche bread. Experiment with your favorite to give the dish your own signature twist.

    This rich and indulgent chocolate bread pudding is the definition of decadence. The recipe calls for readily available semi-sweet chocolate chips, but you can feel free to use any of your favorite high-quality chocolate bars or morsels in the dish.

    While the bread pudding is baking in the oven, prepare the warm chocolate sauce. Ribbons of liquid chocolate are the crowning glory to this chocolate bread pudding recipe. It is incredible how simply whisking together warmed cream with more chocolate can take an already stunning dish to a whole new level. I suggest serving the chocolate sauce in a pourable container and passing it around the table to allow everyone the chance to add just the right amount for their palate.

    If you want to add a splash of color for serving, offer your guests a bowl of sliced fresh strawberries or raspberries to complement the dessert. Because this is such a rich dessert, one 9 x 13 pan is enough to serve a crowd of 10-12 guests. It is the perfect easy yet impressive recipe to bake for a special occasion or family gathering.


    Chocolate Bread Pudding with Bourbon Sauce

    &ldquoBread pudding is probably the most famous dessert in New Orleans, and in most places in the South, especially in restaurants. It&rsquos a fantastic&mdashand economical&mdashway to transform leftover bread. Dry, day-old bread delivers the best results, but if your bread is too soft you can always put it in the oven for a few minutes to crisp it (this will give the pudding a little more texture when it&rsquos cooked).&rdquo

    Ingredients

    Bread Pudding:

    Bourbon Sauce:

    Method

    For the bread pudding, preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.

    Spread the bread in the baking pan. Sprinkle the white and dark chocolate over the bread.

    Whisk the eggs, half-and-half, sugar, cinnamon, vanilla, and melted butter together in a large bowl and pour over the bread. The mixture should look fairly wet and the bread should be slightly submerged when pressed with a spatula.

    Bake, uncovered, for about 30 minutes, until the bread pudding jiggles like a bowl of jelly. If only the middle jiggles, it needs more time&mdashthe pudding should hold together and jiggle as one piece. Allow the pudding to cool slightly, then serve with a generous drizzle of bourbon sauce (see method below).

    For the bourbon sauce, heat the sugar and butter in a small saucepan over low heat, stirring, until the butter melts and the sugar dissolves. Place the egg yolks in a metal mixing bowl and slowly pour the warm butter into the bowl, whisking constantly. Finish the sauce with the bourbon, depending on how strong you want the flavor to be. If you are not serving the sauce immediately, cover and keep it warm. If the sauce gets too hot or too cold, it will break if this happens, you&rsquoll need to whisk in another egg to fix it.


    Crock-Pot Chocolate Bread Pudding

    When you have leftover day-old bread that is getting stale transform it into a decadent chocolate bread pudding with this easy recipe!

    Simply cut the bread (I used sliced white bread but you can use just about any day-old bread such as French bread, wheat bread, croissants, brioche, hot dog or hamburger buns, dinner rolls etc.) into cubes or tear the bread into bite sized pieces and add them to the slow cooker along with some raisins (or other fruit).

    Then make up a chocolaty custard by whisking together some eggs, milk, sugar, cocoa powder and vanilla and pour it over the bread.

    Cover your slow cooker and let it cook away on LOW heat for about 2 1/2 to 3 hours or until the custard is no longer runny.

    When your bread pudding is done you can serve it warm right out of the slow cooker or let it cool to room temperature.

    I like to serve each portion of bread pudding with a dollop of whipped cream or a scoop of a high quality vanilla bean ice cream.


    What Bread to Use for Bread pudding?

    You can use regular soft white bread or soft recipes French style loaves for this recipe. But our favorite is using soft and tender brioche. We love the brioche because of the texture and flavor. Our second favorite bread to use is a soft french bread that&rsquos fluffy and lots of soft, tender crumb. This will allow the egg mixture to soak and bake great. Sometimes bread with lots of hard crust like a baguette will make the pudding firm and dry. But some folks like that firmer style of bread pudding so make it your own!


    Gallery

    • 3 cups whole milk
    • 1/2 vanilla bean, split and seeds scraped
    • 1/4 teaspoon salt
    • 3/4 pound milk chocolate, cut into 1/2-inch pieces
    • 6 large eggs
    • 6 large croissants (about 1 pound), cut into 1-inch pieces
    • Vanilla or coffee ice cream, for serving (optional)

    Preheat the oven to 350°. In a medium saucepan, combine the whole milk with the vanilla bean and seeds and the salt and bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.

    In a 9-by-13-inch baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.


    White-chocolate bread pudding with whiskey caramel sauce

    Fans affectionately refer to them with names like “recession-fighting machines” and “crackpots.” They call themselves “crockpotters” and wax poetic with a fervor normally reserved for religion, politics or love. “My entire family life revolves around the Crock-Pot,” says one. “I have not only embraced the Crock-Pot but am making out with it.”

    Welcome to the slow-cooker movement. The new slow-cooker movement.

    For many, it’s all about the convenience. A reluctant convert, Jane Park now rattles off a list of advantages: “I like that the house smells good all afternoon. I like that it eliminates the 5 o’clock panic of, ‘Oh, my gosh, what am I going to throw together for dinner?’ I like that I can make enough at a time to have leftovers. I like that the cheaper cuts of meat often work best.”

    Others, like Goodwin Liu, love the potential. His expertise includes constitutional law and education policy, but in his spare time the associate dean and professor of law at UC Berkeley’s Boalt Hall likes to experiment with his slow cooker. A favorite discovery? Sweet potatoes. “I like to cook sweet potatoes over low heat -- they come out to a lovely mash.”

    No, we’re not talking about your mother’s slow cooker here. Or her recipes. Forget the harvest gold floral patterns -- there are stainless-steel models out there that could be mistaken for mini-Hummers without the wheels (and they’re all electric).

    And while stew may be fine, have you ever tried meltingly tender Cuban-marinated pork shoulder? How about a colorful lamb tagine, the fragrant aromas of cinnamon, honey and dried fruit perfuming your house all afternoon? Let’s not forget dessert -- perhaps some white-chocolate bread pudding? (You can cook up a quick whiskey caramel sauce while the pudding quietly bakes away on the counter.) It just takes a little know-how and patience.

    Good -- and convenient -- things really can come to those who wait.

    It all started with the Crock-Pot. Rival introduced the slow cooker to the market with the Crock-Pot brand in 1971. Almost overnight, the Crock-Pot enjoyed a popularity matched only by the fondue pot and defined a certain kind of culinary “chic” for the decade.

    It “cooks all day while the cook’s away,” one 1976 advertisement declared. The Crock-Pot promised complete meals, cooked slowly over long periods of time, costing mere pennies to operate and requiring little, if any, supervision. Rival posted Crock-Pot sales of $2 million its first year on the market, and sales peaked at $93 million after just four years. Inevitably, it wasn’t long before competitors jumped on the bandwagon and flooded the market. By the end of the 1970s, sales of slow cookers, including the Crock-Pot, decreased dramatically.

    Of course, the slow cooker also had its detractors -- and most complaints were about the food. Many thought everything tasted the same no matter what was in the pot. Others claimed the food dried out despite the closed cooking environment (the lid should prevent moisture from escaping). Some complained about the lack of flavor, others about the lack of visual appeal. Still others said the slow cooker just made mush.

    Andrew Schloss, author of the new “Art of the Slow Cooker: 80 Exciting New Recipes,” says quality wasn’t really a consideration with many of the early recipes. “Earlier recipes were so much about convenience that a lot of the food wasn’t that good. Convenience started to trump quality.”

    People liked the convenience of the slow cooker, they just didn’t necessarily like what had been cooked in them. Recipes began to evolve -- slowly -- as interest in the slow cooker grew once again over the last several years. And the cookers evolved too, with manufacturers offering different sizes and inserts (some that allow for conventional stove-top cooking) as well as offering programmable timers, “smart” settings and digital probes. Slow cookers improved cosmetically too.

    Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month.

    Stephanie O’Dea blogged about using her slow cooker every day last year. Also known as the “Crockpot Lady,” her adventures (crockpot365. blogspot.com) were a hit, landing her a spot on the “Rachael Ray” show and spawning a cookbook, due out this fall. She believes the slow-cooker resurgence has a lot to do with the economy. “With the recession, people have realized they need to make real food at home.”

    O’Dea, an avowed non-cook, liked the idea. "[Traditional cooking] is much more fast-paced and you run the risk of burning or doing something wrong. I wanted something simple, not too hard.” When she started slow-cooking, the meals were simple, mostly soups and stews.

    But as the year progressed, she found herself taking on more and more complicated recipes, including falafel, tamales and even a delicate chocolate mousse. “There are so many things you can do with a Crock-Pot that you may not think of.”

    Schloss agrees. The key, he says, is “using the machine to its advantage. It does some things well, and you should emphasize those things.”

    The obvious advantage to a slow cooker is the long, slow cooking process. Start with a recipe that complements this process, keeping in mind that tough, inexpensive cuts of meat are often perfect. The long, slow cooking process tenderizes the fat and connective tissue in the meat to a buttery texture.

    For that Cuban pork, bone a picnic shoulder and remove the skin and outer fat. Cut the meat into large cubes -- don’t cook a single large piece of meat in a slow cooker because the length of time it takes to cook through could render it unsafe to eat. Then season them and place them on a bed of sliced onions. Add a little broth, start the cooker and let it go. Serve the pork with black beans and rice one night, then use the leftovers as part of another meal (salad, burritos, etc.).

    To add another layer of flavor, take a few extra minutes to brown the meat, and add ingredients in stages to maximize their potential. Making lamb tagine, for example, you could just throw everything in the slow cooker and forget about it. But the dish will be better if you take a little time. Start by browning the meat. Season the lamb pieces and saute them quickly -- this toasts the spices on the meat and will add richness and color to the dish (a lot of slow cookers now come with stove-top-safe inserts so you can brown and cook in the same pot, minimizing dirty dishes). Then, throw almost everything in the pot and let it go. About an hour or two before you’re ready, toss some dried dates on top of the mix. They’ll cook just long enough to soften but won’t turn to mush.

    Perhaps the most important thing is just getting to know your slow cooker. Many models today heat more quickly than in the past (a recipe written 20 years ago calling for eight hours of cooking time might be done in six with one of today’s models), and because there’s no industry standard with respect to heat, the “high” and “low” temperature settings vary -- sometimes dramatically -- between makes and models.

    O’Dea recommends starting with the recipes in the booklet that comes with the unit -- generally they’ve been well-tested for that particular machine. Master them, then play around.

    And consider the possibilities. A slow cooker can make a perfect “second” oven, freeing the main oven for the main course or other dishes when company’s expected. It’s also perfect for summer cooking -- use the cooker instead of an oven to keep the kitchen cool.

    Finally, consider the slow cooker for desserts -- the low, consistent heat is perfect for dense cakes, crumbles and even custards. Try it with bread pudding: Assemble and bake the pudding in the slow cooker, then serve as is or put it in a hot oven for 10 or 15 minutes -- the custard will souffle and get a wonderful crunchy crust. Serve it with a warm caramel sauce for an easy dessert.

    And maybe you’ve got an old fondue pot in the garage that you can use to keep the caramel sauce warm. Tres chic.


    Chocolate Chess Bread Pudding Recipe

    This Chocolate Chess Bread Pudding will absolutely rock your socks. It's rich and decadent, just like a Chocolate Chess Pie. But it's a comfort food, just like bread pudding should be.

    This is quite possibly one of my favorite recipes ever. I know I've been saying that a lot lately. But how can I help myself when I have so much chocolate-y gooey-ness staring me in the face these days??

    And really, those are pretty much the two qualifying factors for my favorite desserts: chocolate. And gooey. Or ooey, whichever you prefer there. You get the drift.

    I also love desserts than can double as breakfast. I mean, I'm not saying you should eat this for breakfast. But… bread pudding is a breakfast food, isn't it?

    Or am I just making that up?

    The concept for the recipe is pretty simple, and I'll bet you have all of the ingredients already on hand! Whip up a chocolate chess pie filling and pour it over approximately half of a loaf of bread pieces. Add a handful of chocolate chips, and voila! Bake and then stuff in your face. Stat.

    Does this recipe remind you of another recent bread pudding? Check out my Lemon Chess Bread Pudding too!


    Watch the video: Πουτίγκα με Σοκολάτα γάλακτος και Μπανάνα Επ. 27. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).


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