Indulge in a delightful culinary journey with Mom's Hazelnut Chocolate Bread Pudding, a timeless classic that combines the comforting flavors of bread pudding with the rich indulgence of chocolate and hazelnuts. This delectable dessert is a symphony of textures, featuring tender bread cubes soaked in a creamy custard infused with cocoa powder and studded with crunchy hazelnuts. Each bite offers a harmonious blend of sweetness, nuttiness, and chocolatey goodness, leaving you craving for more.
Embark on a baking adventure with our comprehensive recipe guide, which includes variations to suit every palate. For those who prefer a traditional bread pudding experience, the classic recipe uses white bread, while the chocolate bread pudding recipe elevates the indulgence with the addition of cocoa powder and chocolate chips. Hazelnut lovers will delight in the hazelnut bread pudding recipe, where the nutty flavor takes center stage. And for a gluten-free alternative, the gluten-free bread pudding recipe offers a delicious way to enjoy this classic dessert without compromising on taste.
CHOCOLATE-HAZELNUT BREAD PUDDING
From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.
Provided by DailyInspiration
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
- Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
- Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
- Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.
Nutrition Facts : Calories 557.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 36.8, Sodium 763.3, Carbohydrate 100.9, Fiber 4.9, Sugar 26.5, Protein 21.1
CHOCOLATE HAZELNUT PULL-APART BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
- For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
- In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
- Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
- Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
- Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
- With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
- Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
- Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
- While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
- Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.
ULTIMATE CHOCOLATE BREAD PUDDING
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
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 :
JADE'S BBP (BREAKFAST BREAD PUDDING)
Provided by Giada De Laurentiis
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks. Set aside.
- In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth. With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated. Add the bread cubes and mix gently. Let stand at room temperature for 10 minutes.
- Brush the inside of the ramekins with the olive oil. To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread. Then ladle in 1/2 cup of the bread mixture. Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes. Serve immediately, topped with a piece of hazelnut brittle.
- In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color.
- Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your bread pudding.
- Don't overmix the batter. Overmixing can make the bread pudding tough.
- Bake the bread pudding until it is set in the center. A toothpick inserted into the center should come out clean.
- Let the bread pudding cool slightly before serving. This will help it hold its shape.
- Serve the bread pudding with your favorite toppings. Some popular options include whipped cream, ice cream, and fresh berries.
Conclusion:
Hazelnut Chocolate Bread Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and crunchy hazelnut topping, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love