Chocolate Bread Pudding

Reheat in the microwave or the oven when you want a cheeky treat or pud. I used unsweetened chocolate because I knew I wanted to top the bread pudding with salted caramel and sweetened whipped cream. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes by which time the top will be crunchy and the inside soft and squidgy. Leftover Chocolate Bread Pudding. Cover with foil and bake 10 minutes.

Ingredients

1. Remove the pan from the heat.
2. Let stand until bread is softened about 15 minutes.
3. Use real chocolate here.
4. Cover and cook on low-heat setting for 3 to 3 12 hours or until a knife inserted in center comes out clean.
5. Combine cream milk and 12 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat stirring until sugar dissolves 3 to 5 minutes.
6. Ingredients 1 8 ounce loaf baguette ½ cup unsalted butter melted 1 cup semisweet chocolate chips 3 cups heavy cream 1 cup milk 2 eggs 8 egg yolks room temperature ½ cup.
7. Dark chocolate custard sauce.

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Preparation And Explanation

1. Add bread cubes and toss to coat. Pour the bread pudding into the prepared baking dish.
2. Spoon into 2 greased 2-cup souffle dishes. Heat half-and-half sugar and salt in a 2-quart saucepan over moderate heat stirring until sugar is dissolved and mixture is hot but not boiling.
3. Place the toast in the dish. Transfer to 1 12-quart-capacity shallow oval baking dish.You can grab semi-sweet chocolate bittersweet chocolate or unsweetened chocolate.
4. Remove from heat add 1 cup chocolate chips and whisk until melted and smooth. Let bread pudding stand 30 minutes to 1 hour to cool slightly before serving.
5. In another bowl combine the granulated and brown sugars with the cocoa powder and mix well. Combine the remaining 12 cup 85g chopped chocolate with the sugar cocoa and 1 12.Lightly coat a 13-by 9-inch baking dish with cooking spray.
6. Chocolate Bread Pudding Tips. Heat oven to 325 F.

Place in a small saucepan. Sprinkle the chocolate chips over the bread pudding mixing some of the chips into the bread pudding. Fold in chocolate mixture. Cube remaining 12 cup butter. In a large bowl whisk together the milk cream and liqueur.

Add chocolate chips and brown sugar. You are unlikely to have too many leftovers here but if you do just portion up the pudding and freeze. Add bread cubes and remaining 14 cup chocolate chips to custard and toss to coat. Lightly press down on the bread to soak up the liquids. Gently stir in bread.

Preheat the oven to 325 degrees F. In a large bowl whisk eggs milk vanilla espresso powder and salt. In a small heavy saucepan bring 1 cup of cream to a boil. Cook and stir over medium heat until sugar is dissolved. Instructions Lightly butter the bottom and sides of a 2-quart baking dish 9 x 13 pan or equivalent.

Place the bread in the baking dish. Directions In a small microwave-safe bowl melt chocolate. Place the bread in the baking dish. Preheat the oven to 325 degrees F. Add chocolate chips and brown sugar.

Directions In a small microwave-safe bowl melt chocolate. Place in a small saucepan. 2 Parts to Chocolate Bread Pudding. Heat oven to 325 F. Chocolate Bread Pudding Tips.

Instructions Lightly butter the bottom and sides of a 2-quart baking dish 9 x 13 pan or equivalent. Lightly coat a 13-by 9-inch baking dish with cooking spray. Combine the remaining 12 cup 85g chopped chocolate with the sugar cocoa and 1 12. In another bowl combine the granulated and brown sugars with the cocoa powder and mix well. Let bread pudding stand 30 minutes to 1 hour to cool slightly before serving.

Cook and stir over medium heat until sugar is dissolved. Remove from heat add 1 cup chocolate chips and whisk until melted and smooth. You can grab semi-sweet chocolate bittersweet chocolate or unsweetened chocolate. Transfer to 1 12-quart-capacity shallow oval baking dish. Place the toast in the dish.

In a small heavy saucepan bring 1 cup of cream to a boil. Heat half-and-half sugar and salt in a 2-quart saucepan over moderate heat stirring until sugar is dissolved and mixture is hot but not boiling. Spoon into 2 greased 2-cup souffle dishes. Pour the bread pudding into the prepared baking dish. Add bread cubes and toss to coat.

In a large bowl whisk eggs milk vanilla espresso powder and salt. Beat 4 cups milk one 12-ounce can chocolate syrup and 2 eggs. Bake at 350 until a knife. Dark chocolate custard sauce. Ingredients 1 8 ounce loaf baguette ½ cup unsalted butter melted 1 cup semisweet chocolate chips 3 cups heavy cream 1 cup milk 2 eggs 8 egg yolks room temperature ½ cup.

Gently stir in bread. Combine cream milk and 12 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat stirring until sugar dissolves 3 to 5 minutes. Cover and cook on low-heat setting for 3 to 3 12 hours or until a knife inserted in center comes out clean. Use real chocolate here. Let stand until bread is softened about 15 minutes.

Lightly press down on the bread to soak up the liquids. Remove the pan from the heat. Reheat in the microwave or the oven when you want a cheeky treat or pud.