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Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce


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Ingredients

  • 1 1-pound loaf brioche or egg bread with crust, cut into 1-inch cubes
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 1 cup semisweet chocolate chips
  • 2 tablespoons vanilla extract
  • 2 tablespoons (packed) dark brown sugar
  • Cinnamon-Rum Sauce (click for recipe)

Recipe Preparation

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.

  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.

Recipe by The Little Fountain Cafe in Washington D CReviews Section

Life's Simple Measures

. Fall, in my mind, means comfort food. Warm, comfort food. From soups to pies to all of those highly anticipated holiday meals.

And bread pudding.

Bread pudding is easily my most favorite indulgent treat. There's absolutely nothing healthy about it [what baked good is. ] but uggGggGggGggggh, it is SO good. I can't resist it. I get it from my mama.

So for this months' SRC, there was zero question about what I would choose to make from Kate's Kitchen, my October assignment.

Kate's lovely blog is full of savory cooking recipes and you know they must be de-lish because her hubby is actually a sous chef. As well as her appointed taste tester. So while I eat pre-made salads from the grocery store, I can't even imagine the decadent, wondrous meals going down in Kate's house. Lucky gal!

But as I perused Kate's blog, I came across her Chocolate Chip Bread Pudding with Rum Cinnamon Sauce. hmm, no brainer.

And this recipe did not disappoint.

Bread puddings are one of those goodies that require the least amount effort but produce crowd pleasing favorites that no one can ever get enough of. And during the hectic holiday times, who doesn't love a dish that you quickly prepare the night before, let set while you sleep, and pop into the oven in the morning for a hearty, filling breakfast?

This custard-laden bread dish consists of your classic bread pudding ingredients but Kate's subtle variations create a dish on a level of it's own. For example, allowing the butter to seep into each piece of bread, the studding of chocolate chips throughout the dish, and the drizzle of butter and brown sugar across the top before baking. I guess that cinnamon rum sauce [that simply screams holidays!] seeping into every crevice doesn't hurt either.

But to really get what I'm saying here, you're just going to have to bake up a batch of this yourself. It took me oh, all of about 6.25 minutes to whip together and you just let the oven do the rest. I'm already envisioning this dish at our breakfast table for the coming holidays. It's that worthy.

I highly recommend you make try this recipe out before the holidays though, just to make sure you really like it. It typically takes about half of a panful of taste testing bites to truly get a feel for it though. I guess you'll just have to sacrifice for this one though ☺

So THANK YOU, Kate, for such a quality recipe that will remain in my repertoire for a long time coming. I'm so excited to have been assigned your blog and can't wait to see what you whip up next. Until next month, SRCers! .



Kathryn Stouffer

Funnel cake may already be covered in powdered sugar, but that doesn't mean you can't add a little something extra. Vanilla ice cream is only a fair choice. (Yes, I had to include a fair pun.)

No doubt, there are plenty of desserts you can eat à la mode if you aren't the biggest fan of pie. Whether it be more fruity or chocolatey is up to you, but for what it's worth, I know I have a hard time resisting chocolate lava cake.


Double Chocolate Croissant Bread Pudding

Double Chocolate Croissant Bread Pudding- A simple but fancy bread pudding that is perfect for brunch or dessert!Every month I look forward to receiving my issue of The Food Network Magazine. This past month this Double Chocolate Croissant Bread Pudding was in it and once I saw the picture of it and I couldn’t wait to try it! I surprised my husband and made it for him. We both loved it!

This recipe is pretty basic although it might seem long from the ingredients listed. Just cut up the croissants, lightly toast them, make the bread pudding custard mixture, pour over the bread. Let sit for a bit, add some chocolate and bake! We also loved the chocolate sauce. It was thick and so chocolately. I am a big chocolate fan so I absolutly loved it. But there is enough chocolate just in the bread pudding if you prefer you don’t need the sauce too. And also I especially enjoyed the bread pudding once it was cool.

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10.21.2013

Secret Recipe Club: Chocolate Chip Bread Pudding with Rum Cinnamon Sauce

. Fall, in my mind, means comfort food. Warm, comfort food. From soups to pies to all of those highly anticipated holiday meals.

And bread pudding.

Bread pudding is easily my most favorite indulgent treat. There's absolutely nothing healthy about it [what baked good is. ] but uggGggGggGggggh, it is SO good. I can't resist it. I get it from my mama.

So for this months' SRC, there was zero question about what I would choose to make from Kate's Kitchen, my October assignment.

Kate's lovely blog is full of savory cooking recipes and you know they must be de-lish because her hubby is actually a sous chef. As well as her appointed taste tester. So while I eat pre-made salads from the grocery store, I can't even imagine the decadent, wondrous meals going down in Kate's house. Lucky gal!

But as I perused Kate's blog, I came across her Chocolate Chip Bread Pudding with Rum Cinnamon Sauce. hmm, no brainer.

And this recipe did not disappoint.

Bread puddings are one of those goodies that require the least amount effort but produce crowd pleasing favorites that no one can ever get enough of. And during the hectic holiday times, who doesn't love a dish that you quickly prepare the night before, let set while you sleep, and pop into the oven in the morning for a hearty, filling breakfast?

This custard-laden bread dish consists of your classic bread pudding ingredients but Kate's subtle variations create a dish on a level of it's own. For example, allowing the butter to seep into each piece of bread, the studding of chocolate chips throughout the dish, and the drizzle of butter and brown sugar across the top before baking. I guess that cinnamon rum sauce [that simply screams holidays!] seeping into every crevice doesn't hurt either.

But to really get what I'm saying here, you're just going to have to bake up a batch of this yourself. It took me oh, all of about 6.25 minutes to whip together and you just let the oven do the rest. I'm already envisioning this dish at our breakfast table for the coming holidays. It's that worthy.

I highly recommend you make try this recipe out before the holidays though, just to make sure you really like it. It typically takes about half of a panful of taste testing bites to truly get a feel for it though. I guess you'll just have to sacrifice for this one though ☺

So THANK YOU, Kate, for such a quality recipe that will remain in my repertoire for a long time coming. I'm so excited to have been assigned your blog and can't wait to see what you whip up next. Until next month, SRCers! .


  • Feel free to use whatever type of bread you have on hand, but I always recommend quality breads such as challah, brioche, etc. And if you're feeling really adventurous, try out the best homemade challah recipe I've come across [and I'm not just saying that because it's my recipe, I promise!].
  • This particular recipe doesn't require overnight setting, but it doesn't mean it can't! The longer a bread pudding sits, the better it will taste. Trust!
  • If you're looking for a more adult version of the rum cinnamon sauce, substitute in 1/4 cup of rum for the rum extract and water.

  1. Spray a 13x9-inch baking pan with cooking spray. In a large bowl, toss together bread and melted butter to coat bread pieces evenly. Add chocolatechips and mix well. Spread bread mixture evenly in prepared pan.
  2. In the same bowl, whisk together half&half, eggs, eggyolks, vanillaextract, and salt. Pour the custard over the bread mixture. Press bread down to make sure each piece is coated with the custard. Let stand for 30 minutes to soak, pressing bread down every 10 minutes.
  3. Heat oven to 350°F. Drizzle the remaining melted butter and brownsugar over top of bread pudding. Bake 1 hour or until puffed and golden.
  4. For the sauce, in a small bowl whisk together melted butter and brown sugar until sugar is dissolved. Add cinnamon, rumextract, water, and vanillaextract, and mix until combined. Serve over bread pudding.

A Saturday blog post

It’s been a busy week here at EatDrinkIndy.com. Lots happening, and even more going on next week. Assuming that we’re not all frozen by the below-zero temperatures on Monday, I’ll be part of a panel discussion on gender and professional cooking, along with Thom England of Ivy Tech, Erin Till of Neal Brown Hospitality Group, Kathy Jones of Iozzo’s and Junonia Fish Market and Regina Mehallick of R bistro. That takes place at 2:30 p.m. at The Platform, in the West Wing of the Indianapolis City Market. It’s free and open to the public, so bundle up and join us!

Today, I interviewed Cleveland chef Steve Schimoler, owner of Crop Bistro & Bar, following his demo at the Indianapolis Home Show. That will likely end up as a post for another day, because what I had been looking forward to most today was actually getting into the kitchen myself. If you’ve been following along on Facebook, you know that since it was going to be a cold, snowy weekend, I was going to try a couple of new recipes. I decided that bread pudding and mac and cheese were the dishes du jour, so I found a couple of promising recipes and tried them out.

But I have to say, that I was disappointed in both.

Now, it’s not that they weren’t plenty good. In fact, I had two servings of the mac and cheese and a generous portion of bread pudding — complete with a rum sauce. But here’s the thing: they just weren’t as fabulous as I was hoping for.

I tried a recipe called The Best Macaroni and Cheese Recipe Ever, which is certainly a name that will get your expectations up. It sounded good and looked great, and honestly, it tasted just fine. But I think it’s the white sauce base that this and so many other recipes start with. Martha Stewart’s and Ina Garton’s mac and cheese recipes start this way, and, I don’t know, I think it’s a textural problem. And I’m perfectly willing to take the blame I’m sure it’s a technical flaw on my part, but when I make this type of mac and cheese, it tastes to me like a white sauce with cheese (which is what it is), rather than a melty cheese sauce.

I’d be interested to talk with Katy Williams about her mac and cheese recipe I liked her Facebook comment: “I learned to make it from a lovely lady from Charleston. Simple and delicious and no white sauce to dumb down the cheese.” Maybe that’s my problem the white sauce is dumbing down the cheese.

As for the bread pudding, there were several issues. I’ve made bread pudding plenty of times it’s one of my favorite desserts. And I know that using the right kind of bread is important. I usually use challah, but I grabbed an Italian loaf at the store, since that’s what they had. And then in trying a recipe from Epicurious.com (which is usually my go-to recipe site), I halved it, which could have resulted in too much bread and not enough egg/milk mixture. And the custard needed to be richer I think it needed some heavy cream. Finally, I know better than to use chocolate chips, because chips used in chocolate chip cookies — which is what I had on hand — are made to hold their shape. So rather than getting all melty, the chocolate chips just sat there.

Now, again, I’m not saying it wasn’t good I don’t think anyone would turn it down it you offered them a bite (especially topped with the rum sauce the recipe called for). But It wasn’t my favorite. I’d like it to be richer and more custardy, and I’d completely ditch the chocolate chips next time. I’ve made a chocolate bread pudding with Traders Point Creamery chocolate milk, and that one rocks (I think I might have added cherries too).

So I remain in search of the best bread pudding and macaroni and cheese recipes. If you have any suggestions, please, send them along.


"This is a delicious cake! I made it in a 9-by-13-inch pan and just baked it a little longer. We didn't even frost it because it was so moist, but a cream cheese frosting would be really good with this."

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  • 1/4 c. butter
  • 1/2 c. brown sugar
  • 1 T. flour
  • Pinch of salt
  • 1/4 c. water
  • 1 tsp. vanilla
  • 1/4 tsp. rum extract
  • 1/8 tsp. cinnamon
  1. Brown the butter. In a medium saucepan melt the butter. Stir and watch as it gets foamy and then starts to turn brown.
  2. While the butter is browning make the pancake batter. In a large bowl, combine together the flour, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined. Set it aside and continue making the sauce.
  3. When the butter turns into a dark honey color and smells nutty, quickly stir in the sugar, flour, and salt. Gradually add the water. Bring to a boil and cook and stir for 2 minutes. Remove from heat and add in the extracts and cinnamon.
  4. Heat a griddle or skillet over medium-low heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle. Drizzle about 1 to 2 tablespoons of the sauce on top of the pancakes in a swirl pattern. (I poured it on using a measuring glass.) Let the pancakes cook for 2 to 3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1 to 2 minutes longer. Be careful because the brown butter sauce can burn easily. You don’t want to leave the pancake on too long.
  5. Serve immediately with butter and top with the rest of the sauce. If the sauce is too thick to use as a syrup, whisk in a bit of water to thin it.

This is a bit of a difficult recipe. When flipping my pancakes so the cinnamon swirl side was cooking, it seemed like the sauce started to ‘burn’ almost immediately. (Incidentally, I used a rum emulsion instead of an extract. An emulsion is supposed to be comparable to an extract but it was a lot thicker.) I also had a tough time getting the pancakes out of the pan as the swirl wanted to stick to the bottom of the pan.

That being said, I really enjoyed the taste. The swirl side of the pancakes were a bit crispy, which lends a different type of texture to a pancake. And, as I said above, these are basically a cross between cinnamon rolls and pancakes. The original recipe called for 1/8 teaspoon of cinnamon. I used at least 1/4 a teaspoon, if not more. But I found myself wishing there had been a heavier cinnamon flavor.


  • 18 ounce box yellow cake mix (or white cake mix)
  • 1 box instant vanilla pudding (or French vanilla pudding)
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup milk (or water)
  • 1 tablespoon cinnamon
  • Glaze:
  • 1/3 cup water
  • 1/2 cup sugar
  • 6 tablespoons butter
  • 1 tablespoon cinnamon

Grease and flour Bundt or tube pan.

Combine cake ingredients and mix for 2 minutes. Place batter in cake pan.

Bake for 50 minutes to 1 hour. Remove from oven and cool cake in pan on wire rack for 10 minutes.

For the glaze: combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.

Carefully dump cake onto serving place. Poke holes in the top of cake. Evenly pour glaze over warm cake. Use spoon or pastry brush to completely cover the cake with the glaze that has dripped onto the plate. Don't cover cake while still warm.


Watch the video: Γιορτινή πουτίγκα με σοκολάτα u0026 ρούμι. Yiannis Lucacos (May 2022).