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Recipe: Chocolate Caramel Bread Pudding ... My cleaning lady brought this recipe to me today, said she would never make them again ...

Remove crusts from bread; cut bread into cubes. You should have about 1.5 L (6 cups). Reserve in a a large bowl. In a medium bowl, place white chocolate. Pour hot milk over chocolate; allow to rest 5 minutes. Whisk until smooth. In a large bowl, whisk eggs with sugar and vanilla; beat in milk

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,

Total time: 45 minutes Any recipe that starts with a quart of heavy cream has just got to be good. And this one just keeps getting better, with bittersweet chocolate and an easy-to-make caramel sauce. Tester's note: Quality bittersweet chocolate can be expensive and a bit hard to find. A

To prepare the pudding, tear the buns into large chunks and place on sheet pan. Place in a 325 degree oven to toast, about 12 minutes. Remove from the oven and allow to cool. While the bread is cooling, in a large bowl, whisk the eggs. Add the sugar and mix well. Add the creams and mix well to

The consistent comment I get when I make this is "the best thing I ever put in my mouth". I am very good at making complicated at desserts, but this is the one that I am known for. It is so easy to make, friends who can't cook have no problem taking this on. It impresses everyone. The
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Chocolate Caramel Bread Pudding