Login
Create Account
Chocolate 4x Bread Pudding Balls
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Chocolate bread pudding shaped in balls, dipped in pancake or funnel cake batter and fried, then sprinkled with powdered sugar or chocolate martini rimming sugar.
-
Main Ingredient
day old french bread or cinnamon rolls
-
Category: Desserts
-
Cuisine: American
-
Prep Time: 50 min(s)
-
Cook Time: 60 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
Family Kid-Friendly Make-Ahead Party Large groups Deep Fryer
-
Notes:
Use an easy pancake batter mix, if you like, or the funnel cake batter recipe listed here. These are also great topped with a bourbon, rum or port reduction sauce. A blend of peanut oil and grapeseed oil is optimum for the frying.
-
Posted By: chefziggy
-
Posted On: Oct 12, 2012
Number of Servings:
Ingredients:
- 6 cups - day old French bread or cinnamon rolls cubed
- 3 cups - chocolate soy milk
- 1/4 cups - heavy cream
- 1/2 cups - chocolate liqueur
- 1 cups - sugar
- 1 cups - light brown sugar packed
- 1/4 cups - cocoa powder
- 1 tablespoons - chipotle chile powder
- 2 teaspoons - chocolate extract
- 1 1/2 teaspoons - cinnamon
- 6 - eggs lightly beaten
- 8 - semisweet chocolate grated
- 1 cups - peanut oil
- 1 packages - pancake batter mixed up per box directions
- - powdered sugar or chocolate martini rimming sugar for dusting
- 2 - eggs
- 1 1/2 cups - milk
- 2 cups - flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - salt
- 1 tablespoons - sugar
- 1 teaspoons - vanilla extract
- 2 tablespoons - rum
Directions:
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well.
Add the chile powder and chocolate extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well. Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan.
Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
To make the balls:
Allow the bread pudding to chill and set for several hours or overnight.
Using a fry pan, and over medium to medium high heat bring 1 cup of peanut oil to about temperature of 350-365 degrees.
Using a small melon baller, or ice cream scoop or just by hand, form small balls and set aside.
Using easy pancake batter, dip balls into batter and carefully place balls into hot oil. As balls float to the top (about 35-45 sec), remove from oil and place on paper towels to remove any excess oil.
Pudding balls can be dusted with powdered sugar or chocolate martini rimming sugar.
Comments