Dons White Chocolate Bread Pudding Recipes

Steps:

• 1. Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.
• 2. For the Bread Pudding, preheat the oven to 350F.
• 3. In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth.
• 4. Melt butter in the microwave and beat it slowly into the sugar mixture.Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.
• 5. Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets.
• 6. Bake for 45 minutes at 350F or until lightly golden. Do not overbake.
• 7. For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.
• 8. Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy.
• 9. Gradually add the confectioner's sugar and beat until smooth.
• 10. Add water a bit at a time until the chocolate mixture is smooth and easy to pour.
• 11. Pour the chocolate sauce evenly over the top of the baked bread pudding.

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter. , In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes. , Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly., In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.

Steps:

• Preheat oven to 325.
• (temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
• Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
• Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
• Pour this into white chocolate mixture and blend.
• Place the dry bread in the baking dish & pour half the cream mixture over the bread.
• Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
• Cover with foil & bake for 1 hour.
• Remove foil & bake 15 minutes longer, or until top is golden.
• To make the sauce.
• Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
• Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
• Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
• Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.

Steps:

• Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
• Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
• Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
• Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
• Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
• Serve pudding warm with warm white chocolate sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

Steps:

• Preheat oven to 325 degrees.
• Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
• Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
• Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Steps:

• Preheat oven to 300.
• Slice french bread into half inch round croutons and set aside.
• In a large mixing bowl, combine eggs and egg yolks.
• Whipe until well blended.
• In a large saucepan, combine whipping cream, milk, and sugar.
• Bring mixture to a low simmer, then add white chocolate.
• Whisk until chocolate is completely melted.
• Remove from heat and stir in whipped eggs.
• Blend thoroughly to keep eggs from scrambling.
• In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.
• Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.
• Press the bread gently, allowing the cream mix to be evenly absorbed.
• Cover the dish and let it soak at last 5 hours prior to baking.
• Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.
• Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.
• Serve with caramel sauce.