Best 9 Chocolate Orange Soufflé Bread Pudding Recipes

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Indulge in the symphony of flavors with Chocolate Orange Soufflé Bread Pudding, a delightful dessert that combines the richness of chocolate, the zest of orange, and the comforting warmth of bread pudding. This culinary masterpiece features a selection of recipes that cater to various dietary preferences and skill levels. From a classic rendition to a gluten-free and vegan alternative, each recipe promises a unique journey of taste and texture. Discover the perfect recipe to satisfy your sweet cravings, whether you're a seasoned baker or embarking on your first baking adventure. Prepare to be captivated by the harmonious blend of chocolate and orange, complemented by the pillowy softness of bread pudding.

Let's cook with our recipes!

TRISHIE'S CHOCOLATE AND ORANGE BREAD PUDDING



Trishie's Chocolate and Orange Bread Pudding image

A classic dessert with a chocolate and orange twist!

Provided by Trishie

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
¼ cup packed brown sugar
¼ cup unsalted butter, softened
2 tablespoons grated orange zest
¼ cup orange juice
1 teaspoon ground cinnamon
8 slices white bread
2 ounces dark chocolate, grated
1 cup milk
1 cup heavy cream
3 eggs

Steps:

  • Mix together the white and brown sugars in a small bowl.
  • Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest, and orange juice, and cinnamon. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in an 8x8 inch baking dish with the buttered side down.
  • Place the remaining sugar, grated chocolate, milk, cream, and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake the bread pudding until golden brown and set, 30 to 40 minutes.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 40.7 g, Cholesterol 171.4 mg, Fat 29.8 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 16 g, Sodium 298.1 mg, Sugar 22 g

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining 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. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

Nutrition Facts :

ORANGE-CHOCOLATE BREAD PUDDING



Orange-Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 cups sugar, plus more for sprinkling
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
3/4 cup plus 2 tablespoons bourbon
2 large eggs plus 6 egg yolks
12 cups day-old challah bread cubes
4 tablespoons unsalted butter, plus more for greasing
3/4 cup bittersweet chocolate chunks
Pinch of salt
3/4 cup heavy cream

Steps:

  • Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
  • Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
  • Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING



Chocolate Orange Soufflé Bread Pudding image

Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.

Provided by French Tart

Categories     Dessert

Time P3DT30m

Yield 6 serving(s)

Number Of Ingredients 12

10 slices thick white bread
6 ounces good quality white chocolate
6 ounces good quality dark chocolate, minimum 70% cocoa solids
3 ounces butter
16 fluid ounces whipping cream
2 oranges, zest of, grated
4 tablespoons Cointreau liqueur
4 ounces brown sugar
1 teaspoon cinnamon
4 medium organic eggs
1/2 orange, zest of, grated
2 ounces white chocolate, curls

Steps:

  • You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
  • Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
  • Remove the crusts from the slices of bread & cut each slice into 4 triangles.
  • Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
  • Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
  • Add the orange zest & mix well again.
  • In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
  • Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
  • Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
  • Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
  • Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
  • Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
  • When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
  • Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
  • N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

Nutrition Facts : Calories 947.7, Fat 72.2, SaturatedFat 43.3, Cholesterol 268.7, Sodium 484.9, Carbohydrate 73.1, Fiber 5.9, Sugar 42.9, Protein 14.5

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

Steps:

  • In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.

CHOCOLATE ORANGE BREAD PUDDING



Chocolate Orange Bread Pudding image

Make and share this Chocolate Orange Bread Pudding recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 lb French bread, torn into bite-size pieces
3 cups nonfat milk
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
egg substitute, equivalent to 1 egg or 1 large regular egg
2 tablespoons orange zest (from about 2 medium oranges)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13-by-9-by-2-inch baking pan with vegetable oil.
  • Put bread pieces in pan, set aside.
  • In a large saucepan, heat milk, sugar and cocoa powder over medium heat until sugar has dissolved and mixture looks like hot chocolate, about 3 minutes, whisking constantly.
  • Whisk in remaining ingredients.
  • Pour over bread and let mixture sit for about 15 minutes, or until bread has absorbed all the liquid.
  • Bake for 45 to 60 minutes, or until pudding is puffed up in center and a knife inserted in center comes out clean.
  • Serve warm or cold.

Nutrition Facts : Calories 170.2, Fat 1.4, SaturatedFat 0.5, Cholesterol 0.8, Sodium 175.6, Carbohydrate 36.8, Fiber 2.1, Sugar 21.7, Protein 4.3

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Bread     Chocolate     Egg     Brunch     Dessert     Bake     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)
3 cups half-and-half
1/2 cup sugar
1/8 teaspoon salt
10 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, cut into bits
Accompaniment: unsweetened whipped cream

Steps:

  • Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
  • Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Judith Dern

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Bon Appétit     San Francisco     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 cups milk
3 ounces unsweetened chocolate, chopped
3 cups fresh coarse white breadcrumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahl&a or other coffee liqueur

Steps:

  • Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
  • Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

CHOCOLATE ORANGE PUDDING



Chocolate Orange Pudding image

Provided by Barbara Kafka

Categories     easy, quick, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 10

Nonstick vegetable spray
1/2 cup slivered almonds
Zest of 1/2 medium orange
1/2 cup light brown sugar
1/2 pound semisweet chocolate
1/2 teaspoon baking soda
1/4 pound unsalted butter
3 large eggs
1/3 cup heavy cream
1 teaspoon Triple Sec

Steps:

  • Coat a 1 1/2-quart souffle dish with nonstick vegetable spray and reserve.
  • Place almonds in the work bowl of a food processor, and process until finely chopped. Add orange zest and sugar, and finely chop again. Add chocolate, baking soda and butter, and process until smooth.
  • Add eggs, cream and Triple Sec, and process until combined. Pour into prepared dish, and cover tightly with microwave plastic wrap. Cook at 100 percent power for 6 minutes. Prick plastic to release steam.
  • Remove from oven, and uncover. Allow to stand; covered with a heavy plate, for 10 minutes.
  • Unmold pudding onto serving plate, and serve warm.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 29 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 116 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the bread cubes are dry before using them. This will help them absorb the custard and prevent the bread pudding from becoming soggy.
  • Don't overmix the custard. Overmixing can make the custard tough.
  • Bake the bread pudding in a water bath. This will help it cook evenly and prevent the top from browning too quickly.
  • Let the bread pudding cool slightly before serving. This will help it set and make it easier to slice.

Conclusion:

Chocolate orange soufflé bread pudding is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor, zesty orange notes, and fluffy texture, this bread pudding is sure to be a hit. So next time you are looking for a special dessert, give chocolate orange soufflé bread pudding a try. You won't be disappointed.

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