Triple Chocolate Bread Pudding Pook S Pantry Recipe Blog Let it soak for 30 minutes – optional, but recommended. preheat oven to 325°f convection (350°f without), then dot the top with the remaining pieces of butter and sprinkle raw sugar evenly over the top. bake for 30 – 40 minutes. the bread pudding should be barely set, with the tiniest wobble in the middle. Make the triple chocolate bread pudding. cube bread into 1 inch pieces. melt 6 tbsp. butter, cut the remaining 2 tbsp. into small pieces. brush a 13 x 9 baking dish with 1 tbsp. melted butter. add chocolate chips to cubed brioche and toss to combine. whisk together the remaining butter, half and half, milk, sugar, eggs, vanilla and salt.
Chocolate Hazelnut Bread Pudding Pook S Pantry Recipe B Instructions. preheat oven to 350°f. butter a 9x9 glass baking dish. place cubed brioche into pan. whisk together milk, cream, eggs, butter, sugar, vanilla and salt in a medium bowl. pour the egg mixture over the bread and press down to ensure all of the bread is covered. Pour milk mixture over bread, gently pressing bread down as needed. place a thin cotton towel over the top of the slow cooker. cover, and cook on low for about 3 3 1 2 hours. Step 6. reduce the oven to 325 degrees f (160 degrees c). add the reserved bread cubes and press into custard. sprinkle over remaining chocolate chips. bake 50 minutes or until custard has set. as it bakes, prepare the chocolate sauce. Preheat the oven to 350 degrees f. spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. let cool and then chop. combine 1 cup sugar and 3 tablespoons water in a.
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