Best Chocolate Chip Bread Pudding With Cinnamon Raisin Sauce Recipes

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CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 50m

Number Of Ingredients 8

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
  • In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
  • Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
  • Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

CINNAMON RAISIN BREAD PUDDING



Cinnamon Raisin Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 2 to 4 servings

Number Of Ingredients 6

1 loaf day-old cinnamon raisin bread
3/4 cup heavy cream
3 tablespoons powdered sugar, plus extra for garnish
2 large eggs
1/2 cup golden raisins
2 scoops French vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F.
  • Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.

EASY CHOCOLATE CINNAMON BREAD PUDDING



Easy Chocolate Cinnamon Bread Pudding image

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  • Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
  • Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING



Cinnamon Raisin and Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 6 to 8 servings

Number Of Ingredients 10

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan

Steps:

  • To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE



Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce image

Categories     Bread     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 11

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
Cinnamon-Rum Sauce

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

CINNAMON-RAISIN BREAD PUDDING



Cinnamon-Raisin Bread Pudding image

This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

Steps:

  • Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE RAISIN BREAD PUDDING



Chocolate Raisin Bread Pudding image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Casserole/Gratin     Raisin     Vanilla     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

4 large eggs
1 cup whole milk
1 cup heavy cream
1 cup half-and-half
1 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla
1/2 teaspoon salt
8 cups 1-inch cubes of bread, cut from 1-lb unsliced white sandwich loaf
1/2 cup semisweet chocolate chips
1/2 cup golden raisins

Steps:

  • Preheat oven to 350°F.
  • Whisk together eggs, milk, cream, half-and-half, sugar, cocoa, vanilla, and salt in a large bowl.
  • Stir in bread until coated and let stand 5 minutes. Stir in chocolate chips and raisins and transfer pudding to a buttered 13- by 9- by 2-inch baking pan. Bake pudding in a water bath in middle of oven until custard is just set, about 40 minutes. Serve warm.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RAISIN SAUCE



Chocolate Chip Bread Pudding With Cinnamon-Raisin Sauce image

This recipe comes from The Little Fountain Cafe in Washington D.C. The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

Provided by Juenessa

Categories     Dessert

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 16

1 lb loaf brioche bread (* with crust, cut into 1-inch cubes) or 1 lb egg bread (* with crust, cut into 1-inch cubes)
10 tablespoons unsalted butter, melted
1 cup semi-sweet 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
1 cup unsalted butter
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350°F
  • Butter 13x9x2-inch glass baking dish.
  • Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
  • Add chocolate chips and toss to combine.
  • Transfer mixture to prepared dish.
  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
  • Pour over bread cubes in dish.
  • Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
  • Bake bread pudding until puffed, brown, and set in center, about 1 hour.
  • Serve warm with Cinnamon-Rum Sauce.
  • To make the sauce:.
  • Melt unsalted butter in heavy medium saucepan over medium-low heat.
  • Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
  • Remove from heat.
  • Whisk in dark rum and vanilla extract.
  • Serve warm over the baked bread pudding.
  • (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
  • **Cook time does not include letting bread stand 30 minutes before baking.

Nutrition Facts : Calories 570.9, Fat 38.9, SaturatedFat 23.2, Cholesterol 260.4, Sodium 144.4, Carbohydrate 48.7, Fiber 0.9, Sugar 44.9, Protein 6.4

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