Best 8 Double Chocolate And Spice Bread Pudding Recipes

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Calling all chocolate and spice bread pudding enthusiasts! Indulge your taste buds in a delightful culinary adventure as we embark on a journey to discover the ultimate recipe for this delectable dessert. We will explore a world of rich flavors, where the bitterness of chocolate harmoniously intertwines with the warmth of spices, culminating in a moist, decadent bread pudding that will leave you craving more. From classic to contemporary variations, we will uncover the secrets to creating a bread pudding that is both comforting and sophisticated. So, prepare your taste buds and join us on this tantalizing quest for the best double chocolate and spice bread pudding recipe!

Here are our top 8 tried and tested recipes!

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 CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM



Double Chocolate Bread Pudding with Bourbon Whipped Cream image

Provided by Sunny Anderson

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons butter
1 loaf cinnamon-raisin bread, cut into 1-inch squares
6 croissants, cut into 1-inch chunks
1 cup semi sweet chocolate chips
6 eggs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
5 to 6 scrapes of fresh nutmeg, on a rasp
1 1/2 quarts milk
1 1/2 cups chocolate syrup (recommended: Hershey's)
Kosher salt
Bourbon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • Heat the oven to 350 degrees F.
  • Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant 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 eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
  • Pour the chocolate custard over the bread and chocolate in the 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.
  • 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, recipe follows. Can also be served cold.
  • In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

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     Bread Pudding

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 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 Allrecipes Member

Categories     Bread Pudding

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

I have never liked bread pudding because I can't stand the texture of soggy bread. But, since my husband loves it, I went on a mission to find bread pudding that wasn't soggy and I found the most delicious recipe in the Good Housekeeping magazine. It is heavenly!

Provided by Irish Rose

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream
1/3 cup sugar
1/4 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 (about 4 cups)
1/4 cup semi-sweet chocolate chips
whipped cream (optional)

Steps:

  • Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
  • Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
  • Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
  • Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.

Nutrition Facts : Calories 447.3, Fat 36.6, SaturatedFat 22, Cholesterol 134.4, Sodium 175.3, Carbohydrate 30.8, Fiber 4.5, Sugar 11.7, Protein 7.6

DOUBLE-CHOCOLATE BREAD PUDDING



Double-Chocolate Bread Pudding image

You don't have to be a baker to experience the joy of pulling this Double-Chocolate Bread Pudding from the oven! If you can cube bread, you can make this.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Yield 12 servings

Number Of Ingredients 4

2 pkg. (3.4 oz. each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
1-1/4 qt. (5 cups) milk
5 cups French bread cubes (1 inch)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Heat oven to 350°F.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Add bread; mix lightly to coat.
  • Pour into 13x9-inch baking dish; top with chocolate.
  • Bake 45 min. or until pudding just comes to boil in center. Remove from oven. Let stand 10 min. before serving.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 19 g, Protein 6 g

Tips:

  • Use stale bread for a denser pudding. Fresh bread will result in a softer pudding.
  • Use a variety of breads for a more complex flavor. Try using a combination of white, wheat, and sourdough.
  • Add your favorite spices to the bread pudding. Some popular choices include cinnamon, nutmeg, ginger, and cloves.
  • Use a high-quality chocolate for the best flavor. Semi-sweet or bittersweet chocolate works well.
  • Don't overcook the bread pudding. It should be set in the center, but still slightly wobbly.
  • Serve the bread pudding warm with your favorite toppings, such as whipped cream, ice cream, or fresh berries.

Conclusion:

Double chocolate and spice bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and warm spices, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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