Best 10 Chocolate Cranberry Bread Pudding Recipes

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
• In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
• Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
• In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• FOR THE BREAD PUDDING: Preheat oven to 350 degrees F, then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a large bowl, whisk together the eggs, brown sugar, cocoa & half-and-half until well blended.
• Add the bread pieces & stir gently with a large spoon to coat bread with the liquid. Let this bread mixture set for 10 minutes.
• Add cranberries (along with the dark chocolate & orange zest, if using) & stir once again before pouring the entire mixture into the prepared baking dish, making sure that the cranberries are well-distributed.
• Bake uncovered for 45 to 50 minutes or until a knife inserted in the center comes out clean.
• FOR THE SAUCE: In a 1-quart saucepan, stir together the granulated sugar, butter, baking chips & whipping cream, then cook over medium heat for 3 or 4 minutes, stirring frequently, until slightly thickened & smooth.
• Remove from heat & stir in the vanilla. Sauce will be thin.
• Serve sauce over warm bread pudding.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

RASPBERRY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

CHOCOLATE CRANBERRY BREAD PUDDING

Steps:

• 1. Heat oven to 350F. Spray 12x8-inch (2 quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
• 2. In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
• 3. Bake uncovered 45 to 50 Minutes or until knife inserted in center comes out clean.
• 4. In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 2 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over bread pudding.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

Steps:

• In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 1 1/2-quart shallow baking dish.
• Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
• In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
• In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
• Serve pudding warm or at room temperature with sauce.