CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHOCOLATE CARAMEL BREAD PUDDING

Shelly's
recipe box

Printview my recipes
this recipe viewed 29 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Bread Pudding
    Prep Time:       Cook Time:       Total Time:  

6 oz bittersweet chocolate, chopped
2 cups heavy cream
1 1/2 cups milk
2 tbsp cocoa powder
1/2 vanilla bean, seeds scraped and pod reserved
1 large egg
5 large egg yolks
1/4 tsp salt
1/2 cup sugar
7 cups (13 oz) challah bread, cut into 1-inch cubes
1 1/2 tsp unsalted butter
6 oz semisweet chocolate chips
4 oz caramel candy chews, such as Werthers Original, halved

Make the pudding: Place the chocolate in a large bowl and set aside. Place the cream, milk, cocoa, and vanilla bean seeds and pod in a medium pot and bring to a simmer over medium heat. Remove from the heat, and strain into the bowl of chocolate. Gently stir to combine and set aside.

Whisk the egg, yolks, salt, and sugar together in a medium bowl. Pour the cream mixture into the egg mixture in a slow, steady stream, whisking continuously until combined.

Place the challah in a large bowl, pour the egg-and-cream mixture over the bread, and let sit, tossing occasionally, until the bread absorbs the liquid, about 30 minutes.

Gently mix chocolate chips and the soaked bread together. Spoon half of the pudding into in a lightly coat a 10-inch (1 quart) deep-dish pie pan with the butter, sprinkle with half of the caramel candies, top with the remaining pudding and caramel. Tightly cover the pie pan with aluminum foil, fit it into a roasting pan, and place them on the middle shelf of the oven. Bake the pudding at 325.


Fill the roasting pan with hot water until the level reaches halfway up the sides of the pie pan. Bake for 40 minutes, uncover, and continue to bake until the liquid has set and the caramel is melted — about 20 more minutes. Serve warm. Pudding can be stored covered tightly with plastic wrap and refrigerated for up to 3 days.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Caramel Apple Bread Pudding
   by sgre52160



5 cups stale bread, cut into 1 inch cubes & dried out (challah or gluten free bread) 3 cups apples, peeled and chopped into small pieces 4 eggs 3 egg yolks 1 1/2 cups whole milk 1 1/2 cups heavy




Caramel Banana Bread Pudding
   by sgre52160



1 stick unsalted butter 2 cups lightly packed brown sugar 2 cups heavy cream 1 tsp vanilla Salt 3 bananas (overripe is preferred), peeled and coarsely mashed 6 cups diced croissants, from about




Bread Pudding With Caramel Sauce
   by Sososasy



Bread Pudding 5 beaten eggs 2 cans (12 oz) evaporated milk 2 cups sugar 1 1/2 cups milk 1 tsp cinnamon 1 loaf stale bread 2 tsp vanilla 1 stick butter Mix all ingredients together & bake




Maple Caramel Bread Pudding
   by sgre52160



8 slices cinnamon raisin bread 2 whole eggs 1 egg white 1/3 cup sugar 1-1/2 cups reduced-fat (2%) milk 1/2 cup maple syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 6 tbsp caramel ice crea




Mocha Bread Pudding With Caramel And Vanilla Sauces
   by HappyCook80



Mocha Bread Pudding with Caramel and Vanilla Sauces Pudding: 10 ounces day-old Italian or French bread, torn in pieces, about 8 cups 1 cup chopped dates 1 cup flaked coconut 1 cup chopped nuts





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.