Chocolate Bread Pudding Cooking Mamas

Chocolate Bread Pudding Cooking Mamas Instructions. preheat oven to 325 degrees. lightly grease a 13 x 9 inch baking dish and place the cubed bread in the dish. in a large bowl, whisk together the milk, cream, coffee liqueur. add beaten eggs, vanilla and almond extracts. in a another bowl, combine the sugar, brown sugar, and cocoa powder and cinnamon, and mix well. Preheat the oven to 350 degrees fahrenheit. place the cubed bread onto a baking sheet and bake for 15 minutes until lightly toasted, stirring once halfway through. in a bowl add one cup of the chocolate chips to a bowl and set aside the other ½ cup for later.

Chocolate Bread Pudding Cooking Mamas Cube remaining 1 2 cup butter; place in a small saucepan. add chocolate chips and brown sugar. cook and stir over medium heat until sugar is dissolved. remove from heat. in a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. gently stir in bread; let stand until bread is softened, about 15 minutes. fold in chocolate mixture. Instructions. arrange a rack in the middle of the oven and heat the oven to 300℉. meanwhile, cut 5 ounces challah or brioche bread into 1 inch cubes (about 3 1 2 cups). place in a single layer on a baking sheet. bake until the bread is dry but not browned, about 20 minutes. set aside until mostly cool. Instructions: preheat oven to 350°. grease an 8″ x 8″ baking dish. mix together by hand the melted butter, milk, eggs, sugar and cinnamon. add bread cubes and gently mix together until they are all moistened. gently mix in chocolate chips without smashing or breaking up the break cubes. pour into baking dish and bake for 40 45 minutes. Let set for about 10 minutes. mix the rest of the ingredients, except chocolate chips and nuts, together in a smaller bowl with a whisk. pour over biscuits. fold in chocolate chips. spray a 2 quart casserole dish and fill with mixture. spread nuts over the top. bake in preheated 350 degree oven 50 – 55 minutes.

Chocolate Bread Pudding Recipe Instructions: preheat oven to 350°. grease an 8″ x 8″ baking dish. mix together by hand the melted butter, milk, eggs, sugar and cinnamon. add bread cubes and gently mix together until they are all moistened. gently mix in chocolate chips without smashing or breaking up the break cubes. pour into baking dish and bake for 40 45 minutes. Let set for about 10 minutes. mix the rest of the ingredients, except chocolate chips and nuts, together in a smaller bowl with a whisk. pour over biscuits. fold in chocolate chips. spray a 2 quart casserole dish and fill with mixture. spread nuts over the top. bake in preheated 350 degree oven 50 – 55 minutes. Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. pour in the chocolate cream mixture and whisk until smooth. divide this chocolate custard mixture in half. add the bread cubes and chocolate chips to one half and stir to evenly coat. grease a 9×13 inch (or similar size) baking pan. Directions. preheat the oven to 325 °f. lightly grease a 13 by 9 inch baking dish fill with bread cubes. in a large bowl, whisk together the milk, cream, and liqueur. in another bowl, combine sugar and light brown sugar with the cocoa powder and mix well. add the cocoa mixture to the milk mixture and whisk to combine.