Best 8 Double Choc Bread And Butter Pudding Recipes

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The double choc bread and butter pudding is a delightful dessert that combines the richness of chocolate with the classic comfort of bread and butter pudding. The combination of flavors and textures creates a truly indulgent treat that is perfect for special occasions or simply as a delightful indulgence. Whether you prefer a classic bread and butter pudding or a more decadent chocolate version, there is a recipe out there to suit your taste.

Let's cook with our recipes!

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING



Double Chocolate Croissant Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, melted, plus more for the dish
8 croissants, sliced 1 inch thick (about 12 cups)
3 large eggs plus 3 egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
6 ounces milk chocolate, cut into 3/4-inch pieces
For the sauce:
cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped

Steps:

  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
  • Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
  • Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
  • Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

DOUBLE CHOCOLATE AND SPICE BREAD PUDDING



Double Chocolate and Spice Bread Pudding image

A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.

Provided by Sally Sibthorpe

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

6 cups cubed French bread, crusts removed
¼ cup butter, melted
1 cup white sugar
½ cup HERSHEY®'S Cocoa Powder
½ cup HERSHEY®'S Cinnamon Chips
1 ¾ cups whole milk
1 cup cream
50 HERSHEY®'S KISSES® Milk Chocolates
2 eggs, beaten
1 cup HERSHEY®'S Cinnamon Chips
½ cup cream
1 cup confectioners' sugar

Steps:

  • Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
  • In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
  • In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
  • Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

Nutrition Facts : Calories 1065.4 calories, Carbohydrate 138.5 g, Cholesterol 136.8 mg, Fat 49.8 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 29.4 g, Sodium 735.8 mg, Sugar 88.4 g

DOUBLE-CHOCOLATE BREAD PUDDING



Double-Chocolate Bread Pudding image

The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!

Provided by MOUSIREID

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 9

Number Of Ingredients 8

2 cups heavy cream
⅓ cup white sugar
¼ cup whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon vanilla extract
6 ounces day-old French bread, cut into 3/4-inch cubes
¼ cup semisweet chocolate chips

Steps:

  • Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
  • Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
  • Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
  • Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
  • Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g

DOUBLE CHOC BREAD AND BUTTER PUDDING



Double Choc Bread and Butter Pudding image

I'm currently baking this now, smell delicious! Vanilla essence can be used but I was lucky enough to have a vanilla pod in the cupboard.

Provided by EliteTwig

Categories     Dessert

Time 55m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 7

5 broiche rolls
2 cups milk or 2 cups soya milk
1/2 cup caster sugar
3 eggs, whisked
75 g white chocolate chips
50 g milk chocolate chips
1 vanilla pod or 1 teaspoon vanilla essence

Steps:

  • In a baking dish break the brioche into pieces and place in dish, until all brioche used.
  • Sprinkle over both sets of choc chips pushing down the sides as well.
  • In a bowl add the eggs, milk, sugar and vanilla. Mix well to gain a light custard colour.
  • In two halves pour mixture over brioche in dish, most of liquid will get sucked up.
  • On a 325 heat or gas 4 place baking dish in oven for 45-60 mins until golden brown. Serve!

SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 18 to 20 servings

Number Of Ingredients 21

2 tablespoons butter
6 croissants, stale and cut into 1-inch chunks
1 loaf cinnamon raisin bread, stale and cut into 1-inch squares
1 cup semisweet chocolate chips
6 cups milk
1 1/2 cups chocolate syrup, such as Hershey's
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 to 6 scrapes fresh nutmeg
6 eggs
6 tablespoons butter, cold and cut into small cubes
2 tablespoons all-purpose flour
1 cup pecans, chopped
1/2 cup brown sugar
1 teaspoon Maldon sea salt
1/2 teaspoon ground cinnamon
Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
  • In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
  • In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
  • For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
  • Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
  • In a large bowl, whisk 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.

CROISSANT BREAD AND BUTTER PUDDING



Croissant Bread and Butter Pudding image

Provided by Kevin Dundon

Categories     Brunch     Dessert     Bake     St. Patrick's Day     Casserole/Gratin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4-6

Number Of Ingredients 8

70g (5 tbsp) softened butter, for greasing
6-8 croissants (crescent rolls), cut into large pieces
50g (1/3 cup) raisins
300ml (1 1/4 cups) double (heavy) cream
300ml (1 1/4 cups) milk
4 eggs
1/2 tsp ground cinnamon
70g (1/3 cup) caster (superfine) sugar

Steps:

  • Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
  • Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
  • To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
  • Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
  • Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.

CHOCOLATE BREAD AND BUTTER PUDDING II



Chocolate Bread and Butter Pudding II image

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

Provided by Malarkey Test

Categories     Dessert

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

9 slices day-old white bread ((1/4)
5 ounces semisweet chocolate, chopped
15 ounces heavy cream (2 cups minus 2 tbsp)
1/4 cup dark rum
1/2 cup sugar
6 tablespoons unsalted butter
1 pinch cinnamon
3 large eggs
double cream, chilled or whipping cream, for garnish

Steps:

  • Remove the crusts from the bread and cut each slice into 4 triangles, set aside.
  • In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside.
  • Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate.
  • Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours.
  • When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.

Nutrition Facts : Calories 699.6, Fat 55.2, SaturatedFat 33.1, Cholesterol 238.3, Sodium 326, Carbohydrate 45, Fiber 4.8, Sugar 18.8, Protein 10.7

CHOCOLATE BREAD & BUTTER PUDDING



Chocolate bread & butter pudding image

Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h20m

Number Of Ingredients 8

100g dark chocolate , finely chopped
200ml double cream , plus extra to serve
600ml whole milk
3 eggs
140g golden caster sugar
1 large white loaf of bread , (800g) unsliced (a day or two old if possible, it'll be much easier to cut)
300g chocolate spread , biscuit spread or canned caramel
100g marmalade , plus extra to serve

Steps:

  • Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
  • Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
  • Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
  • Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
  • Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.

Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • Use stale bread for a better texture.
  • Butter the bread slices generously to prevent them from drying out.
  • Use a deep baking dish to ensure the bread pudding is cooked evenly.
  • Cover the bread pudding with foil during baking to prevent the top from becoming too brown.
  • Let the bread pudding cool slightly before serving to allow the flavors to meld.
  • Serve the bread pudding with a dollop of whipped cream, ice cream, or custard sauce.

Conclusion:

Double chocolate bread and butter pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy custard filling, 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!

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