Chocolate Bread Pudding The Bake Dept

Chocolate Bread Pudding The Bake Dept Instructions. butter six to eight ramekins (enough ramekins to hold the very approximately 32 ounces of finished mix) and set them on a rimmed cookie sheet. begin preheating the oven to 400° f or 204° c. melt the chocolate in a large microwave safe bowl, 30 seconds at a time stirring thoroughly until melted and smooth. 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.

Chocolate Bread Pudding The Bake Dept 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. Chop the chocolate into ¼ inch chunks. reserve ⅓ cup and set aside (you’ll use this for sprinkling over the bread pudding before baking). in a medium saucepan, whisk together the milk, sugar and cocoa powder. add the butter and bring to a boil. off the heat, add the remaining chocolate, bourbon and cinnamon. Preheat oven to 375 degrees and spray a 9×13 baking dish with baking spray. layer in the bread and dark chocolate chunks evenly (½ bread, ½ chocolate, rest of bread, rest of chocolate). in a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. pour over bread mixture. let soak for 15 minutes. 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.

Chocolate Bread Pudding The Bake Dept Preheat oven to 375 degrees and spray a 9×13 baking dish with baking spray. layer in the bread and dark chocolate chunks evenly (½ bread, ½ chocolate, rest of bread, rest of chocolate). in a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. pour over bread mixture. let soak for 15 minutes. 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. Preheat oven to 350 degrees. place bread in a round, buttered, deep dish pie plate. in a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add the vanilla extract, the chocolate milk ( or whole milk plus cocoa powder or milk stout), whisk and finally add the heavy cream while continuing to whisk. step 3. place the bread cubes in a generously buttered baking dish, add chocolate chips or chunks and pour the custard over them. then let the mixture sit.

Chocolate Bread Pudding The Bake Dept Preheat oven to 350 degrees. place bread in a round, buttered, deep dish pie plate. in a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add the vanilla extract, the chocolate milk ( or whole milk plus cocoa powder or milk stout), whisk and finally add the heavy cream while continuing to whisk. step 3. place the bread cubes in a generously buttered baking dish, add chocolate chips or chunks and pour the custard over them. then let the mixture sit.

Chocolate Bread Pudding Recipe