Best Apple Chocolate Pudding Recipes

Apple-Chocolate Chip Bread Pudding image

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 10

1 1-pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish
4 cups milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 large eggs plus 6 egg yolks
1 teaspoon pure vanilla extract
2 apples, peeled and diced
1/2 cup bittersweet chocolate chips
Confectioners' sugar and whipped cream, for topping

Steps:

Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

Apple Chocolate Pudding image

Provided by Good Looking Cooking

Categories Dessert

Time 1h30m

Yield 1 pudding/cake, 6-8 serving(s)

Number Of Ingredients 14

425 g apricots or 425 g apples, pie-packed
2 tablespoons sugar
2 teaspoons lemon juice
125 g butter, cut into small pieces
3/4 cup sugar
1 egg
1 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
60 g chocolate, cut into tiny pieces
1/4 cup sultana
1/4 cup walnuts, chopped
icing sugar, to dust

Steps:

Preheat oven to moderate - 180°C.
Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
Cream butter and sugar until light and fluffy.
Add egg and beat well.
Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.

Nutrition Facts : Calories 514.4, Fat 27.4, SaturatedFat 15, Cholesterol 79.8, Sodium 376, Carbohydrate 67, Fiber 4.8, Sugar 40.2, Protein 7.4

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