Chocolate bread – Des Chocolatines http://deschocolatines.com/ Fri, 18 Nov 2022 23:24:37 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png Chocolate bread – Des Chocolatines http://deschocolatines.com/ 32 32 Chocolate bread and butter pudding https://deschocolatines.com/chocolate-bread-and-butter-pudding/ Sat, 05 Nov 2022 10:19:03 +0000 https://deschocolatines.com/chocolate-bread-and-butter-pudding/ A warming sweet treat and a great way to use up slightly stale sliced ​​white bread. Chocolate bread and butter pudding. Ingredients 200g good quality milk chocolate 75g of butter 250g (about 10 slices) white bread (Use the crusts – they are as good as the rest of the bread. 3 eggs 1 teaspoon ground […]]]>

A warming sweet treat and a great way to use up slightly stale sliced ​​white bread.

Chocolate bread and butter pudding.

Ingredients

200g good quality milk chocolate

75g of butter

250g (about 10 slices) white bread (Use the crusts – they are as good as the rest of the bread.

3 eggs

1 teaspoon ground cinnamon

25g caster sugar

1 vanilla pod

600ml milk

Cocoa powder and icing sugar for dusting

Method

Preheat oven to 180°C, 350°F, Gas Mark 4.

Lightly grease the sides of a 30 cm x 20 cm (12 in x 8 in) baking dish. Break up the chocolate and, together with 25 g of butter, put it in a heatproof bowl set over a saucepan of slightly simmering water. Leave until melted. Stir lightly.

Cut the slices of bread into four triangles, keeping the crust. Arrange about half of the slices, overlapping them, in the dish and coat with melted chocolate sauce. Arrange the remaining bread, overlapping them, to form a second layer.

Melt the remaining butter in a saucepan and remove from the heat. Beat the eggs with the cinnamon, sugar and seeds from the vanilla pod. Add butter and milk and mix well. Pour the mixture over the bread so that all the bread is saturated. Leave to rest for an hour.

Bake the pudding for 45-50 minutes until the cream is set and the bread is golden brown.


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Upgrade your pain au chocolat pudding by starting it with a ‘pain & chocolat’ loaf | arts and culture https://deschocolatines.com/upgrade-your-pain-au-chocolat-pudding-by-starting-it-with-a-pain-chocolat-loaf-arts-and-culture/ Tue, 11 Oct 2022 13:00:00 +0000 https://deschocolatines.com/upgrade-your-pain-au-chocolat-pudding-by-starting-it-with-a-pain-chocolat-loaf-arts-and-culture/ During a period when I was a child, my father was a partner in a law firm on Wall Street. (He also served in the U.S. Attorney’s Office and as a state and federal judge, but I digress.) If you know anything about the New York legal world, you know it’s intense and stressful. , […]]]>

During a period when I was a child, my father was a partner in a law firm on Wall Street. (He also served in the U.S. Attorney’s Office and as a state and federal judge, but I digress.) If you know anything about the New York legal world, you know it’s intense and stressful. , and too much of my dad’s vacation time spent working, so much so that one year he was hospitalized with heart problems.


Prepare and freeze this

My mom (whose dad was a cardiologist so she knew about heart issues) put her foot down and said, “This is it! We’re going far enough for the holidays that they won’t contact you!” (Of course, that was before email and cellphones. This effort is much more difficult today!)

As a result, for a few years my parents used the Vacation Exchange Club — an early iteration of the Airbnb concept — to find rentals in Europe for a month. A year means that we spent the month of July in a beautiful “mother-in-law” apartment at the gates of Paris.

Seeing that there were two young children in the family – my sister and I were 10 and 13 at the time – the owners of the property told my parents about a day camp in town where they could just us sign up for random days here and there, whenever they wanted to enjoy a day in Paris without kids. And so, although we knew little French, my parents dropped us off. It was certainly an interesting experience, but what I remember most – unsurprisingly – was the food they served. Hot lunch could include fish with lemon butter sauce or coq au vin, and our morning and afternoon snack was often a broken piece of a baguette with a piece of dark chocolate stuck in it.

Our local Berkshire Mountain Bakery, one of the wonderful artisan producers we have here in the Berkshires, does this one better with their Bread & Chocolate, which always reminds me of those snacks at our French day camp. The bread is a hearty, chewy sourdough with a veritable overabundance of chunky dark chocolate chunks mixed in. Excellent on its own, it is also sublime in French toast. But my favorite recipe with this decadent treat makes it even more like bread pudding.

This recipe calls for half a loaf, enough for dessert and leftovers with just the two of us, but it can definitely be doubled using a larger pan.


This Two-Ingredient Pumpkin Cake Recipe Makes a Dozen Delicious Muffins

Most of the recipes I turn to now are ones that can be easily prepared – and easily frozen. Two of my recent favorites are a two-ingredient pumpkin cake that I found in my recipe box and a four-ingredient coconut macaroon that came from my daughter-in-law’s mother.

BREAD AND CHOCOLATE PUDDING

For 4 people

INGREDIENTS

Cooking spray or butter to grease the pan

1/2 Berkshire Mountain Bakery Bread & Chocolate, sliced, halved slices, about 9 ounces (or 6-7 ounces other sourdough bread plus 1/2 cup chocolate chunks, about 3 ounces)

1 1/2 cup milk

1/2 cup heavy cream

2 eggs

1/4 cup sugar

1/2 teaspoon of vanilla

1 tablespoon vanilla sugar (optional)

DIRECTIONS

Preheat oven to 350 F. Grease a shallow baking dish or casserole dish, just large enough to hold the bread in about two layers, with cooking spray or butter.

Arrange the bread pieces in the prepared baking dish. Combine milk, cream and eggs and whisk well to combine.

Pour the pastry cream mixture over the bread. Leave to soak for 30 to 45 minutes, pressing occasionally with a spatula to help all the pieces soak up the custard.

Sprinkle vanilla sugar on top of the bread pudding, if using.

Bake for 40 to 45 minutes until the cream is completely set. Serve hot with ice cream, whipped cream or caramel sauce.

Elizabeth Baer is a teacher who enjoys spending time in the kitchen. She also posts recipes and food musings on her blog, culinursa.com/blog and can be contacted at culinursa@gmail.com.

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The Best Tip You Need for Making Chocolate Bread Pudding https://deschocolatines.com/the-best-tip-you-need-for-making-chocolate-bread-pudding/ Fri, 07 Oct 2022 07:00:00 +0000 https://deschocolatines.com/the-best-tip-you-need-for-making-chocolate-bread-pudding/ Considering chocolate bread pudding is an old-fashioned dish, your first instinct may be to make it the usual way. After all, going the traditional route is always better, right? Not necessarily. Because while History in the Making notes that a classic chocolate bread pudding recipe calls for melted chocolate, MasterClass states that swapping the ingredient […]]]>

Considering chocolate bread pudding is an old-fashioned dish, your first instinct may be to make it the usual way. After all, going the traditional route is always better, right? Not necessarily. Because while History in the Making notes that a classic chocolate bread pudding recipe calls for melted chocolate, MasterClass states that swapping the ingredient for cocoa powder will change your bread pudding for the better.

The outlet explains that the reason you should use cocoa powder instead of melted chocolate is for consistency. According to MasterClass, because melted chocolate is semi-liquid, it can make the custard in your bread pudding thick. And if your custard isn’t moist enough, your bread won’t be able to absorb it. This means you could end up with a loaf of dry pain au chocolat.

However, since cocoa powder is completely solid, you can use it to achieve the same sweet taste without compromising your custard. MasterClass reports that you just have to combine your cocoa powder with your eggs and milk. Once you’ve done this, you’ll create a flavorful mixture that will add chocolate flavor to your bread pudding while keeping it perfectly moist.

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3 Ingredient Sweet Chocolate Loaf Recipe From Grandma’s Recipe Box | Bread/Muffins https://deschocolatines.com/3-ingredient-sweet-chocolate-loaf-recipe-from-grandmas-recipe-box-bread-muffins/ Wed, 20 Apr 2022 17:42:29 +0000 https://deschocolatines.com/3-ingredient-sweet-chocolate-loaf-recipe-from-grandmas-recipe-box-bread-muffins/ Some grandmothers love to cook from scratch – and some enjoy easy recipes that you can put in the oven in minutes. This sweet pain au chocolat recipe has just three simple ingredients and goes in the oven in five minutes. Serve this chocolate bread warm with a scoop of ice cream or at […]]]>


Some grandmothers love to cook from scratch – and some enjoy easy recipes that you can put in the oven in minutes. This sweet pain au chocolat recipe has just three simple ingredients and goes in the oven in five minutes.

Serve this chocolate bread warm with a scoop of ice cream or at room temperature with whipped cream. It makes a great dessert or snack.


Type of cuisine: American

Preparation time: 5 minutes
Cooking time: 40 to 45 minutes

Total duration: 45 to 50 minutes

Servings: Makes 1 loaf


Ingredients


Here’s how to do it:

  1. Mix cake mix, yogurt and egg until well blended.
  2. Stir in a few chocolate chips, if using.
  3. Spread batter into a greased 9×5 inch loaf pan. Sprinkle with a few chocolate chips, if desired.
  4. Bake in preheated 350 degree F oven for about 40 to 45 minutes or until a toothpick comes out clean.
  5. Remove the bread from the oven and let cool in the pan for about 5 minutes before removing it.

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Sunny Anderson’s Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream https://deschocolatines.com/sunny-andersons-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ Wed, 13 Apr 2022 07:00:00 +0000 https://deschocolatines.com/sunny-andersons-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ Chef’s Notes I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of food. I had it for the first time at the famous Mother’s restaurant. Theirs had a fruit […]]]>

Chef’s Notes

I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of food. I had it for the first time at the famous Mother’s restaurant. Theirs had a fruit cocktail in it, which is the perfect balance with all the richness of the bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really improves so many things.

Possibility of exchange: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread because it’s perfect for bread pudding.

Preparation

For the bread pudding:

1.

Preheat oven to 350 F. Prepare bottom and sides of baking dish with butter.

2.

In a large bowl, add the croissants and bread pieces and the chocolate chips sprinkled on top. Mix gently and pour into the prepared dish, making sure that all the chocolate chips do not settle on the bottom.

3.

In a large bowl, whisk together milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate cream over the bread in the baking dish and press the bread into the cream to soak it. Leave for 10 minutes, then press down a little again.

For garnish :

In a medium bowl, mix the butter with the flour to coat all sides with the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix everything with your hands so that the butter mixes with all the ingredients. Sprinkle evenly over top of baking dish.

For the Bourbon whipped cream:

In a large bowl, whip the heavy cream until soft peaks form. Add the bourbon and sugar, and continue beating until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

To cook and serve:

Bake bread pudding uncovered until edges are golden brown and center springs back a little when touched, 45 to 50 minutes. Let it cool and rest for about 30 minutes, then make nice squares, or dig in right away. Serve with a dollop of bourbon whipped cream. Can also be served cold.

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Blueberry-White Chocolate Bread Pudding by Mama Steph https://deschocolatines.com/blueberry-white-chocolate-bread-pudding-by-mama-steph/ Fri, 08 Apr 2022 07:00:00 +0000 https://deschocolatines.com/blueberry-white-chocolate-bread-pudding-by-mama-steph/ TYLER, Texas (KLTV) — This bread pudding is wonderful to have on hand for breakfast or brunch with bacon and a cup of coffee, or for an after-dinner dessert. Blueberry-White Chocolate Bread Pudding by Mama Steph 2 cups of milk 1 teaspoon pure vanilla extract 16-ounce baguette, cut into 2-inch pieces (you can use French […]]]>

TYLER, Texas (KLTV) — This bread pudding is wonderful to have on hand for breakfast or brunch with bacon and a cup of coffee, or for an after-dinner dessert.

Blueberry-White Chocolate Bread Pudding by Mama Steph

  • 2 cups of milk
  • 1 teaspoon pure vanilla extract
  • 16-ounce baguette, cut into 2-inch pieces (you can use French bread, etc.)
  • 2 large eggs
  • 1 cup of sugar
  • 1 cup blueberries
  • 2/3 cup white chocolate chunks
  • 1 1/2 teaspoons unsalted butter, softened

Method:

1. Heat the oven to 375°. Butter a 9-inch square glass or ceramic baking dish. In a large bowl, whisk the milk with the vanilla together. 2. Add the bread to the liquid by immersing it. Let stand 5 minutes. 3. In another bowl, whisk eggs and sugar until pale and frothy. Add to egg-dipped bread and stir.

4. Stir in the blueberries.

5. Transfer to prepared baking dish and press chocolate halfway into pudding. Dot the pudding with butter and bake for 45 minutes or until the pudding is golden and crispy.

Let stand 10 minutes before serving.

Today’s recipe is perfect for Easter brunch, a spring dessert or an easy-to-prepare breakfast(East Texas Kitchen/Mama Steph)

Copyright 2022 KLTV. All rights reserved.

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Mos Burger’s elusive pain au chocolat is causing a stir in Japan, but is it really good? https://deschocolatines.com/mos-burgers-elusive-pain-au-chocolat-is-causing-a-stir-in-japan-but-is-it-really-good/ Wed, 16 Mar 2022 07:00:00 +0000 https://deschocolatines.com/mos-burgers-elusive-pain-au-chocolat-is-causing-a-stir-in-japan-but-is-it-really-good/ Fast food pain au chocolat sounds like a dangerous combination. Last year, the Japanese fast food chain Mos Burger surprised us all with the announcement that they were going to expand beyond burgers and fries to bring us plain sliced ​​bread. Unlike other white breads on the market, this one was supposed to be so […]]]>

Fast food pain au chocolat sounds like a dangerous combination.

Last year, the Japanese fast food chain Mos Burger surprised us all with the announcement that they were going to expand beyond burgers and fries to bring us plain sliced ​​bread.

Unlike other white breads on the market, this one was supposed to be so rich that it didn’t need to be eaten with butter, and while it was delicious, it wasn’t easy to get it as is. sold only twice a month by prior reservation.

Despite these obstacles, the bread became a runaway success, and so now Mos Burger has partnered with the world’s largest bakery company, Yamazaki Bakingfor a whole new type of bread — chocolate bread.

▼ This is also available by advance reservation, to be picked up at Mos Burger branches on the second and fourth Fridays of each month.

This rich pain au chocolat, as it’s called, didn’t become available until March 11, so we picked up a pack as soon as it was released. We also ordered a pack of their original white bread so we could compare the two versions side by side.

▼ The pain au chocolat looked and smelled very chocolatey.

When comparing the two varieties against each other, we could see that the chocolate version was slightly less thick than its white counterpart.

▼ This is because white bread is cut into four slices, while chocolate is cut into five.

Tearing the slice, the bread was incredibly soft and moist. So moist, in fact, that our fingers felt damp after touching it, as if the rich, creamy oils inside the bread had seeped through.

The slice actually left an oily mark on the bamboo tray it was sitting on, proving it really doesn’t need any extra butter. So we took Mos Burger’s suggestion to eat it as is, biting into its soft, chewy surface.

The texture was light and airy, with a satisfying chew, and its sweetness was subtle and delicate. It wasn’t a cheap, overly sweet pain au chocolat – it was elegant and modest, distinguishing between sweet and savory with expert finesse.

While the sweetness was restrained, it still had a bold chocolate flavor. It wasn’t overwhelming, however, making it perfectly suited for a decadent hotel-style breakfast at home.

People on Twitter rave about the bread, saying it’s even tastier when reheated or toasted, so we microwaved it to try it hot.

▼ It didn’t look any different, but the outside was nice and crispy.

The crispy exterior added a fantastic contrast to the warm, soft interior, turning it into a snack-like treat with a crunch that reminded us of a chocolate potato chip.

The grilled and ungrilled versions were fantastic, but in the end, we preferred the super chewy texture of the ungrilled slicebest consumed on the day of purchase.

▼ If you really want to treat yourself, you can combine the white and chocolate versions to get the ultimate Mos Burger sandwich.

The pain au chocolat is priced at 600 yen (US$5.09) and will only be on sale for a limited time until June 24. If you want to try it for yourself, be sure to place an order with your local Mos Burger ahead of time, and keep an eye out for their new mascot while you’re there!

Photos: ©SoraNews24
● Want to be up to date with the latest articles from SoraNews24 as soon as they are published? Follow us on Facebook and Twitter!

[ Read in Japanese ]

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Chocolate Bread Recipe – Mother Earth News https://deschocolatines.com/chocolate-bread-recipe-mother-earth-news/ Fri, 18 Feb 2022 08:54:21 +0000 https://deschocolatines.com/chocolate-bread-recipe-mother-earth-news/ Photo by Josh Shaub This pain au chocolat recipe is often made for Valentine’s Day at Orwashers, but would be perfect for any sweet occasion. 2.46 lbs/1.12 kg bread flour 1.25 lbs/567g of water 0.1 lb/45.36 g egg yolks 0.2 lb/90.72 g solid vegetable shortening 0.4 lbs/181.4g sugar 0.01 lb/4.54 g cinnamon 0.05 lbs/22.68g salt […]]]>

Photo by Josh Shaub

This pain au chocolat recipe is often made for Valentine’s Day at Orwashers, but would be perfect for any sweet occasion.

  • 2.46 lbs/1.12 kg bread flour
  • 1.25 lbs/567g of water
  • 0.1 lb/45.36 g egg yolks
  • 0.2 lb/90.72 g solid vegetable shortening
  • 0.4 lbs/181.4g sugar
  • 0.01 lb/4.54 g cinnamon
  • 0.05 lbs/22.68g salt
  • 0.03 lb/13.61 g instant yeast
  • 0.5 lbs/226.8g chocolate chunks (I like to use semi-sweet chocolate, but any will do; it’s really a matter of preference. However, I think chocolate dark high cocoa content is too bitter for this bread.)

  • Mount the stand mixer with a dough hook.
  • Place the flour, water, egg yolks, vegetable shortening, sugar, cinnamon and salt in a mixing bowl.
  • Stir over medium-low heat for 5 minutes.
  • Stir over medium-high heat for 2 minutes.
  • Add the yeast.
  • Stir over medium heat for an additional 6 minutes.
  • Add chocolate pieces.
  • Stir over low heat until the chocolate is combined into the batter.
  • Dough temperature should be between 76 degrees Fahrenheit and 78 degrees F/24 degrees Celsius and 26 degrees C.
  • The dough should be shiny and pull away from the mixing bowl.
  • Do the dough test (see below).
  • Take the dough out of the bowl and transfer it to a lightly oiled airtight container.
  • Let the dough rest on the work surface for about 3 hours. The dough must double in volume.
  • Let the dough roll out of the container onto a lightly floured work surface (a marble or butcher block is ideal).
  • Cut the dough with a scraper into 4 equal squares/rectangles, about 1.25 lbs/567 g each.
  • Shape each into a ball (see below).
  • Leave the dough to rest for 4 hours after shaping.
  • Mark an “X” at the top of the dough. (We like to mark a heart on top of this loaf for Valentine’s Day. Try making a little heart on top of the loaf instead of an “X”.)
  • Preheat the oven to 390 degrees F/200 degrees C.
  • Bake for 33 minutes until lightly browned.
    Discover other handmade artisan bread recipes in Orwashers brings back the neighborhood bakery.


    The window paste test:

    Perform this test to see if the dough has been sufficiently mixed or kneaded.

  • Cut a small amount of dough, about the size of an egg. 2. Hold it between your thumb and first two fingers with both hands. 3. Spread your fingers and thumbs apart, stretching the dough. 4. You should be able to see the translucency in the middle part of the paste, similar to glass. 5. If the batter is not translucent, mix for another two minutes and try again.

    Bowl

    The term boule is French for “ball”. As you might have guessed, a ball is the traditional shape of French bread, aside from the long, narrow baguette, of course. When shaping a ball, the goal is to give the dough enough surface tension so that the shape holds through the baking process rather than flattening out.

  • Take an individual piece of dough and place it on a lightly floured work surface. 2. Starting at the top, pinch and pull a piece of dough from the outside to the middle. Continue this method all the way around the outside of the dough, about five or six times. It is helpful to think of this process as bringing all the points of a star together in the middle. Remember: the goal is to create a surface taut enough to hold its shape while cooking. 3. With the gathering point at the bottom, roll the dough between both hands into a solid spherical shape.

    This excerpt has been reproduced with permission from Orwashers artisanal bread: 100 years of techniques and recipes by Keith Cohen and published by Race Point Publishing, 2014. Buy this book in our shop: Orwashers Artisan Bread.

PRINT RECIPE

Baking is a combination of art and science. Master baker and owner, Keith Cohen shares his expertise in Orwashers Artisan Bread (Race Point Editions, 2014). Filled with step-by-step instructions and behind-the-scenes details of how artisan bakers work, Cohen provides recipes to hone your own baking skills to create the perfect loaf every time. The following snippet for a pain au chocolat recipe is a nice surprise for any sweet occasion.

You can buy this book at SQUEAK shop: Orwashers Artisanal bread.

This recipe is a challah-based bread sprinkled with chocolate chips. We make it around Valentine’s Day at the bakery, but it’s perfect for any sweet occasion! Pain au chocolat makes a decadent breakfast or sweet snack.

Chocolate bread recipe

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Sunny Anderson Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/#respond Tue, 12 Oct 2021 07:00:00 +0000 https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ Chef’s Notes I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a […]]]>

Chef’s Notes

I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a fruit cocktail, which is the perfect balance with all of the rich goodness of bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really makes so much better.

Exchange option: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread as it is perfect for bread pudding.

Preperation

For the bread pudding:

1.

Preheat the oven to 350 F. Prepare the bottom and sides of the baking dish with the butter.

2.

In a large bowl, add the croissants and pieces of bread and the chocolate chips sprinkled on top. Mix gently and pour into the prepared dish, making sure that all the chocolate chips do not settle to the bottom.

3.

In a large bowl, whisk together milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate cream over the bread in the baking dish and press the bread into the cream to soak it. Leave to stand for 10 minutes, then press again a little.

For garnish :

In a medium bowl, combine the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix everything with your hands so that the butter mixes with all the ingredients. Sprinkle evenly over top of baking dish.

For the Bourbon whipped cream:

In a large bowl, whip the heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

To cook and serve:

Bake bread pudding, uncovered, until edges are golden brown and center is soft to the touch, 45 to 50 minutes. Let it cool and sit for about 30 minutes, then make pretty squares, or dig right away. Serve with a dollop of Bourbon whipped cream. Can also be served cold.

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Dark chocolate bread pudding with white chocolate mocha sauce https://deschocolatines.com/dark-chocolate-bread-pudding-with-white-chocolate-mocha-sauce/ Wed, 29 Sep 2021 07:00:00 +0000 https://deschocolatines.com/dark-chocolate-bread-pudding-with-white-chocolate-mocha-sauce/ This recipe is very rich and delicious. It is guaranteed to bring your whole family to the table. Yields: For 12 people Difficulty: Easy Total: 2 hours Ingredients (10) 1 3/4 cups heavy cream 1/8 tsp salt 12 ounces dark chocolate chips 2 large eggs, plus 2 yolks 2 cups of milk hot water non-stick […]]]>

This recipe is very rich and delicious. It is guaranteed to bring your whole family to the table.

  • Yields: For 12 people
  • Difficulty: Easy
  • Total: 2 hours

Ingredients (10)

  • 1 3/4 cups heavy cream
  • 1/8 tsp salt
  • 12 ounces dark chocolate chips
  • 2 large eggs, plus 2 yolks
  • 2 cups of milk
  • hot water non-stick cooking spray
  • 2 tablespoons of coffee or espresso
  • 10 ounces of white chocolate chips
  • 1 pound cinnamon swirl bun
  • 3/4 cup sugar

Instructions

  1. In a large bowl, tear the bread into pieces and set aside.
  2. In a large saucepan, combine 1 cup cream, sugar and salt, cook over medium heat until boiling, stirring occasionally. Add the dark chocolate chips and let stand for 5 minutes. Whisk chocolate mixture until smooth. Put aside.
  3. In a large bowl, mix the eggs, yolks and milk until well blended. Whisk dark chocolate mixture into egg mixture until well blended. Pour the chocolate mixture over the bread, then stir the mixture and press down on the bread with the back of the spoon to help the bread absorb the liquid. Let stand 30 to 45 minutes.
  4. Preheat the oven to 325 degrees. Grease an 11×7 baking dish and pour the bread mixture into the pan. Place the baking dish in a 13×9 baking dish. Fill the larger pot with enough hot water to fill the dish 1 inch to the side, bake for 1 hour, remove from oven. Remove the baking dish from the water and let cool on a wire rack.
  5. While pudding cools, heat 3/4 cup cream and coffee until just beginning to boil. Remove from the heat and add the white chocolate chips. Let stand 5 minutes and whisk until smooth.
  6. To serve, cut the bread pudding into pieces and pour the sauce over the top.

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