We Should Cocoa – Chocolate and Bread recipes. Perfect comfort food!

A slice of bread with a generous spoonful of nutella. If  the bread is a toasted piece of sourdough with a lick of butter on it, for me the pleasure is all the more greater. It is not the most healthy breakfast but one that serves as a surrogate for an even higher degree of chocolatey breakfast heaven – the chocolate croissant. Chocolate is a great theme in my life I know, but so is bread, so when it came to hosting We Should Cocoa I had to combine the two to see what inspiration we could all gain from the synergy of these two stalwarts: two things that could happily sustain you for a little while on a dessert island in a kind of sugary, carbohydrate-induced bliss.

So here is the roundup of entries to Novembers We Should Cocoa Challenge.

And DON’T forget to link to the SPECIAL CHRISTMAS WE SHOULD COCOA – Choclette has chosen cinnamon as her ingredient so I am very excited to see what people come up with. Find out more here.

The lovely Choclette herself came up with these chocolate cinnamon rolls. I have tried plain cinnamon rolls, and they were good enough but adding chocolate can only make things better…

Look at this idea from Cake, Crumbs and Cooking. These Chocolate sliders are from a Dan Lepard recipe and are perfect as a breakfast roll – I’ll have mine with Nutella of course (though the idea of a simple square of chocolate within is a very attractive one!)

Another Dan Lepard Recipe over at the Blue Gum Tree. These Chocolate Chip Buns make another great breakfast option.

And Lapin D’Or made these very moreish looking chocolate and hazelnut filled bread rolls. A rather good idea for another chocolate croissant substitute.

Chocolate Croissants, Caroline made her own Chocolate Croissants – very impressive!

Dom at Belleau Kitchen made a Rose Tea Chocolate swirled Loaf which looked gorgeous. He was not bowled over by the flavour though and used it to make a delicious bread and butter pudding.

Chocolate Bread and Butter pudding was popular. Here is another version of this Classic British pudding over at cake of the week.

And another one at Mainly baking. A Bread and Butter pudding where the chocolate is drizzled over the layered bread and butter.

Jen also made a swirled chocolate loaf. I think this is something I really like the idea of. It would have to be warm from the oven I imagine with the chocolate soft but not drying out. Yum!

Now several people got creative with the type of bread and with shaping it.

This Kugelhopf by The Spice Kitchen takes the swirled loaf to elegant heights with its beautiful rolls of chocolate and bread shaped into a round cake tin.

Roz at More than the Occasional Baker made an apple and cinnamon chocolate braid that is begging to be torn apart and devoured!

This chocolate and pecan loaf from Cook Books galore is beautiful.

And Hannah at the Corner Cottage Bakery made a Chocolate Monkey Bread. I love the shape and the colour of this.

Laura at How to Cook Good Food made a plaited Chocolate Prune loaf.  Very nice idea for a sweet loaf.

And Michelle at Utterly Scrummy baked a Chocolate Chip and Mixed Fruit Wreath. A very festive entry.

And Solange at Pebble Soup made another festive recipe – this Chocolate and Ginger Scone Crown, it would be perfect for a seasonal afternoon tea.

Laura made some really pretty Chocolate Brioche rolls, having been inspired by a tour of a boulangerie in Paris. They look super and am sure they must have tasted very nice.

The Kitchenmaid has made some triple Chocolate Bagels. I have not made bagels of any sort before but this sounds like the kind I will have to try when I do.

And Nutty Tart presents these Chocolate Rolls with Almond Paste that are presented in muffin cases making a perfectly portable snack.

Fleur did a chocolate and fig Gingerbread with chocolate icing. Not quite a yeasted loaf but had to show it since it is delicious!

Angie of Angie’s recipes did a two tone chocolate loaf

and at Zimtundchilli these delicious chocolate swedish cinnamon rolls

My own bake was this Chocolate Walnut and Cardamom Krantz. Inspired by an Ottolenghi recipe it was delicious